In India, whole ragi is traditionally used to make baby food. One of our customers graciously shared her recipe for ragi baby food, and we wanted to pass it on to you!
The recipe uses sprouted ragi flour, which is easily made in 24 hours using this recipe: How to Sprout Ragi.
Dry the sprouted ragi in the sun during the afternoon, and when it’s fully dry, grind to a fine powder.
The following recipe is for 10 oz (300 mL) of purée, which was made for 7 month old twins. 🙂
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ounces
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Ingredients
- 2 TBSP sprouted ragi flour (heaping)
- 5 oz filtered water
- 2 oz purée you can add carrot/ spinach/ apple/ avocado/ beans/ peas
- 5 oz milk
Ingredients
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Instructions
- Take two heaping Tablespoons of sprouted ragi flour...
- And 2 oz of water...
- And mix together in a bowl.
- Bring the remaining 3 oz of water to a boil in a small pan.
- Then gently pour the ragi/water mixture into the boiling water, mix, and simmer for 30 seconds.
- Remove from heat, and add the fruit/vegetable purée. Mix thoroughly.
- Once combined, add the milk.
- Mix thoroughly.
- Allow to cool to room temperature before serving.
Hay, friends today we will see the ragi flour recipe. From ragi today I am going to share you the ragi laddu. It is a very healthy recipe. My grandmother has used to make this ragi laddu. So I am sharing with you guys.
Ragi flour recipe | Ragi in English| Ragi recipes
I am pleasantly surprised to see a Ragi based porridge for kids. It is such a superfood and somehow has just been forgotten.