Ragi Malt is a healthy and nutritious drink made using fingermillet flour as main ingredient. It is very popular in India for babies, kids, and adults because it's rich in calcium, iron, fiber, and protein. Post includes ragi malt (ragi sweet porridge) and ragi porridge (salt version) with step by step pictures and video.

Ragi Malt or Ragi Java or Ragi Porridge is a healthy breakfast as it is very nutritious and filling. Ragi porridge can be made 2 ways either sweet or salt as per your liking and preference. I like sweet the most but have the salt version once in a while too. Ragi malt has been part of Indian households for generations and is quite popular for its health benefits, easy digestibility, and cooling properties.

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About Ragi Malt

Ragi Malt is nothing sweet ragi porridge made with ragi flour, water, milk, sugar and cardamom powder. It is topped with nuts of your choice making it an ideal healthy breakfast. Ragi is the one of the first grains introduced to babies as it is easy to digest. It can be prepared in both sweet and savory forms, making it suitable for all age groups starting from infants to the elders.

Malt is the cereal grain that has been soaked and dried. Here finger millet is the grain that is soaked, sprouted then dried to make ragi flour or powder and the porridge made with this flour is referred to as 'Ragi Malt'.

Ragi Porridge is a nutritious healthy drink which can be substituted for our regular breakfast and it keeps you full till lunch time. Ragi or finger millet is a super grain which is packed with nutrition. I used homemade ragi flour, you can use store bought flour too.

Ragi Malt can be prepared in a tasty way by following this method without any lumps easy and quick to make. It takes just 10-15 minutes to make this porridge. You can use ragi flour or sprouted ragi flour for this porridge.I always have a batch of homemade ragi flour at home.

Ragi Porridge has become a tradition in our family. I am trying to include porridge for mittu and gugu regularly so that they are always in touch with the porridge taste. Mittu prefers to have multigrain porridge.

I hated porridges during my childhood days and now I just love them. I have tasted this ragi porridge in my friends house as its their custom to have ragi porridge every sunday. Ever since I tasted with my friend I started liking it, even now I just love all types of porridges.

Ragi Malt Video

Similar Recipes

• Health Mix Porridge
• Oatmeal Porridge
• Masala Oats
• Ragi Flour
• Millet Porridge

Ragi Malt Health Benefits

• Ragi is rich in iron
• It is rich in fiber and a nutritious whole grain
• Helps in healthy weight loss
• Ragi is good for a gluten free diet
• Good for diabetics

Ragi Malt 2 Ways

I have shared 2 ways to make this porridge as some prefer sweet and few prefer salt version.

• Ragi Malt (Sweet Porridge)
• Ragi Porridge (Salt)

Ragi Malt Ingredients

• Ragi flour - I used homemade finger millet flour. You can use store bought flour too either regular ragi flour or sprouted flour.
• Water - I always cook the porridge in water then mix it with milk.
• Milk - Use boiled milk as we add it at the final stage.
• Sweetener - I have used cane sugar. You can add jaggery powder or jaggery syrup or brown sugar or even white sugar.
• Flavoring - Cardamom powder is the best flavoring for this porridge.
• Water - I always cook the porridge in water then mix it with milk.
• Buttermilk - Use thick homemade buttermilk.
• Salt - Add salt to taste for the salt version.

How to make Ragi Malt Step by Step

Ragi Porridge Sweet

1. To a bowl add ½ cup ragi flour. Now add 1 cup water to it.

2.Whisk it well without any lumps then set it aside.

3.Add 2 cups water to a pan. Let it boil.

4.Once water starts to boil - whisk the ragi flour slurry.

5.Add the ragi flour slurry. Just rinse with little water and add it, if there are sediments.

6.Whisk it well first to avoid lumps.

7.Now switch to a spatula and keep stirring and cooking in low medium flame.

8.The mixture will start to thicken but keep stirring continuously.

9.Keep cooking until it turns thick and shiny.

10.You can see how thick it is. It thickens more after cooling down so switch it off accordingly.

11.Transfer half of the porridge to a bowl for salt version.

12.To the remaining porridge in the pan - add 2 tablespoon sugar, 1 cup milk and ¼ teaspoon cardamom powder.

13.Whisk it well and switch off.

14.Ragi malt or ragi sweet porridge is ready to serve.

15.Serve ragi malt hot or warm!

Ragi Porridge or Ragi Malt is ready to drink!

Ragi Porridge Salt

1.With the reserved ragi porridge we can prepare ragi salt porridge. Let the mixture cool down for 15 minutes at least.

2.Add salt to taste and ½ cup thick buttermilk to it.

3.Whisk it well until smooth.

4.Ragi porridge salt version is ready

5. Serve it warm or chilled.

Serve immediately.

Tempering Suggestion

You can serve it as such or make the tempering and serve it.

1.Heat 1 teaspoon oil in a tadka pan and add ¼ teaspoon mustard seeds, 1 small red chilli broken and ¼ teaspoon cumin seeds, a pinch hing along with few curry leaves - let it crackle. Now transfer it to the porridge.

2.Add tempering and salt.

3.Mix it well. Serve as such or you can strain and serve it too.

Ragi porridge is ready!

Expert Tips

• Ragi flour - You can use homemade flour or store bought flour. Either regular ragi flour or sprouted can be used.
• Cooking - Cook in low flame and keep stirring to avoid lumps.
• Sweetener - Adjust sweetness according to your taste. You can add any sweetener : jaggery powder or jaggery syrup or cane sugar etc.
• Consistency - The consistency is purely your preference. If you want it a bit thin then add little more milk or buttermilk. If you want it thick then this will be perfect.
• Tempering - After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.

Serving & Storing

You can serve the porridge sweet or salt. We prefer the ragi porridge warm but you can serve it hot too. You can even temper the porridge and serve.

You can make the ragi porridge cooked in water and store in fridge for 2 days and make the porridge as and when needed. It will become thick you will need to whisk or blend it while making the porridge.

FAQS

1.Why is my porridge watery and not becoming thick?

If more water is added it may take little longer to get thick while cooking. So keep stirring to make the porridge thick.

2.What type of ragi / fingermillet flour to use?

You can use regular ragi flour or sprouted ragi flour to make this porridge.

3.How long should I cook the porridge?

Do not go with the exact timing as it may differ depending upon the flour variety and amount of water used. Cook the porridge until thick and shiny,

4.My porridge turns lumpy, How should I fix it?

If you leave the porridge unattended without stirring then it may become lumpy. If the cooked porridge turns lumps, mash it well with a laddle then mix with milk, sugar and finally strain using a big holed strainer to strain the lumps.

5.Is this porridge suitable for babies and kids?

Yes it is suitable for babies from 1 year and older kids too.

If you have any more questions about this Ragi Malt Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Malt Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Homemade sprouted ragi milk powder for babies is one thing that many moms like to keep ready when their little ones start solids. It is made by soaking and sprouting the ragi, then the milk is extracted and dried completely to get a smooth powder. The taste stays mild and simple, so babies usually take it without much trouble.

This sprouted ragi powder is mostly given for babies around 6 to 9 months as it keeps them full for some time and gives slow steady energy. Ragi has natural fiber, calcium and iron, so it is seen as a good early-millet to start with. When cooked slowly, this powder turns into a smooth porridge, and that feels gentle for small tummies.

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About Sprouted Ragi Milk Powder

Homemade sprouted ragi milk powder is a traditional first solid food many families prepare when they look for a healthier option for baby food. The process needs little time and effort since we have to soak, sprout and extract the milk from ragi. After that the milk is dried under the sun so it becomes crisp and turns into fine powder when ground.

The flavor stays earthy and very soft, and when cooked it becomes creamy and has a comforting feel. Some prefer completely plain porridge, and some add tiny bit jaggery after the baby crosses one year. Either way the porridge is easy on the stomach and gets digested slowly.

There are two common ways for making ragi porridge: one with sprouted flour and another with this sprouted milk powder. The milk powder version gives a lighter taste and sometimes babies accept it quicker. It also helps on busy days because you only need to mix with water and cook for few minutes.

I mostly prepare this in small batches that last for two months or so. It helps a lot during busy mornings or even travel times, since the powder cooks very fast and doesn't need many things.

Sprouted Ragi Milk Powder Ingredients

• Whole ragi - I have used whole ragi to make the sprouted version, and it gives a very fresh and mild flavor. You can use finger millet also since both are same thing.
• Water - I use water for soaking, sprouting and extracting milk. You can add little extra when you want thinner milk.
• Sprouted ragi powder - I have used this for making porridge quickly as it mixes smooth and cooks fast too.
• Jaggery - I add small amount only for babies above one year to give mild sweetness. You can skip easily for smaller babies.
• Ghee - I add few drops while cooking as it helps digestion and gives soft touch to the porridge. You can leave it also.

Why This Recipe Works

• This recipe is a clean homemade option, so you know what goes inside your baby's food.
• It gives creamy and smooth porridge that is easy for small babies to swallow.
• You can store the powder for weeks, so it is helpful whenever you need quick meal.
• Ragi has natural calcium, iron and fibre, making it a good starter millet.
• This recipe is simple to prepare and works for different ages too.

Similar Recipes

• Cereals for Babies
• Baby Purees
• Baby Porridges
• Baby Soups
• Others

How to make Sprouted Ragi Milk Powder Step by Step

To make ragi powder

1.Soak ragi over night, rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hours you will see small sprouts coming out.

2.Now transfer this mixture to a mixer jar and grind it and extract thick milk, use a strainer to extract milk. Then again add little more water and extract milk.

3.I always extract milk twice. Now transfer the extracted milk to a bowl and keep it undisturbed for 15 minutes. You can see clear water floating on top. Slowly drain the clear water alone. Then you will be left out with only thick milk.

4.Now pour the thick ragi milk to a flat bottomed wide tray. Let it dry under the sun for at least 2 days until it becomes dry completely and starts to show splits. I broke them roughly.

5.Transfer the broken pieces to a mixer jar and grind it to a fine powder. Roast the powder for 3-5 minutes just until the heat gets onto the flour. Cool down and then store.

To make porridge

1.Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder (I used homemade)to the pan.

2.It should be very watery like this. Whisk well so that there are no lumps. Add ghee to it and start cooking.

3.Let it cook in low flame, It will start to thicken , at this stage add your sweetener. I used palm sugar candy powder.

4.Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.

Serve warm!

Expert Tips

• Drying - I usually dry the ragi milk fully under sun because even small moisture may spoil it later.
• Sprouting - I have seen sprouted ragi feels lighter and gets digested easier for babies.
• Milk thickness - I extract milk twice so the mixture doesn't turn too thick while drying.
• Roasting - I usually roast the powder lightly if I am storing big batch. It is optional but you can roast it for storing.
• Storage - I keep it in a airtight jar and use only dry spoon since this absorbs moisture fast.

Serving and Storage

Serve sprouted ragi milk porridge warm, either plain or with few drops of ghee. This works well as a morning feed or evening small meal The porridge becomes thick after it cools down, so I mostly add a little warm water when reheating it. You can store the powder in a dry container, and it will stay good for almost two to three months.

FAQS

1.Can I use normal ragi flour?

Yes you can use, but sprouted feels little lighter for tiny babies.

2.How long can I keep this powder?

It stays good for two to three months if dried and roasted properly.

3.Can I skip the ghee?

Yes you can skip, but few drops makes porridge smoother to eat.

4.Do I need to add sweetener?

For babies below one year better to avoid, you can feed plain.

5.Is sun drying important?

Sun drying gives best result, but you can keep under fan for long time if sunlight is weak.

If you have any more questions about this Homemade Sprouted Ragi Milk Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Homemade Sprouted Ragi Milk Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sprouted Ragi Milk Powder Recipe for Babies appeared first on Sharmis Passions.

Ragi porridge for babies is one of those very simple and gentle foods many moms like to start when baby begins solids. I have given 2 ways to make ragi porridge for babies one is with sprouted ragi flour which is instant when you have the flour in hand, another is with whole ragi which takes time. The taste is very mild, so babies usually have it without much trouble.

This porridge is mostly given for babies after six months because it keeps them little full for longer time and gives steady energy. This millet which has natural fiber, calcium and iron, so it is a good choice for growing babies. When cooked properly, it turns smooth and easy to swallow, which makes it very comforting as first food.

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About Ragi Porridge for Babies

Ragi porridge for babies is a very common traditional food made in many homes for years now. It is made using sprouted ragi flour or by taking out milk from soaked ragi grains. The flavor stays very light, and the porridge becomes thick nicely while cooking. The taste is plain, and still feels very nutritious and filling for the little ones.

The texture of this porridge is according to how much water you add and the time you cook the porridge. Some prefer it thin in the beginning, while others make it little thick when the baby gets used to solids. You can serve it plain, or add a little jaggery syrup later if the baby is above one year. Both ways gives smooth and gentle porridge.

There are two common variations of this porridge. One is sprouted ragi flour porridge, which is easier and gets done in shorter time. The other one is ragi milk porridge, where milk is extracted from whole ragi grains and this gives a more mild taste. Both ways give soft and creamy porridge, very suitable for early feeding.

I usually make the sprouted flour version on normal days since it is faster, and the ragi milk version only when I have few extra minutes. Small batch works best because this porridge becomes more thick as it cools down.

Ragi Porridge for Babies Ingredients

• Sprouted ragi flour - I have used this to make porridge smooth and give natural flavor. You can use regular ragi flour also if sprouted not available.
• Whole ragi grains - I have used this for ragi milk porridge when I want fresher flavor. Finger millet works same too.
• Water - I use water to get right flowing consistency, and add little more if it looks too thick.
• Jaggery syrup - I have added this only for babies above one year, it gives slight sweetness. You can skip or use any mild sweetener.
• Ghee - I add few drops as it helps digestion and gives soft taste, you can leave it out also.

Similar Recipes

• Cereals for Babies
• Baby Purees
• Baby Porridges
• Baby Soups
• Others

How to make Ragi Porridge for Babies Step by Step

Method 1

1.Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder (I used homemade) to the pan.

2.It should be very watery like this. Whisk well so that there are no lumps. Add ghee to it and start cooking.

3.Let it cook in low flame, It will start to thicken, at this stage add your sweetener. I used palm sugar candy powder.

4.Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.

Feed warm along with few drops of ghee or as such.

Method 2

1.Take ragi, rinse it well and soak it overnight. Rinse again and drain water. Take it in a mixer jar.

2.First give a quick blend 2-3 times then add water and pulse it again.

3.Take a muslin cloth, transfer and extract milk. Squeeze the cloth till milk is extracted well. The milk will be thick.

4.You can add little more water and pulse it again ,you will get thin milk. You can even use a strainer if you don't have cloth. Press it with a spoon and extract milk.

5.If you  find the milk too thick then add little water and then cook.Transfer the extracted milk to a pan and heat it up. Keep mixing with a ladle else it will form lumps if you leave it unattended. It will slowly get thick as you can see.

6.The milk will thicken,at this stage add ghee and cook for few more mins. If you are adding any sweetener add it at this stage.

7.Cook for few more minutes till its thick as shown. Cook in low flame.

8.When it gets thick, it will leave the sides of the pan more like pudding consistency, as shown below, switch off. As it cool down it may bet more thicker. Let it cool for few minutes, then feed.

Serve ragi porridge warm to babies.

Expert Tips

• Consistency - I usually keep porridge slightly watery at first, thicker porridge can be harder for tiny babies to handle.
• Sweetener - I have added jaggery syrup only after one year, you can skip completely if baby is below 1 year.
• Stirring - I usually keep mixing ragi while cooking, because it forms lumps very fast if left unattended.
• Cooking time - I have seen ragi takes time to cook well, slow cooking helps it get smoother.
• Cooling - I noticed porridge becomes more thick after cooling, so I switch off little earlier.

Serving and Storage

Serve ragi porridge for babies warm with few drops of ghee or plain if you want. This goes well as morning feed or small evening meal when weather is little cool. Leftover porridge gets very thick, so I don't recommend storing long. If needed, keep few hours in fridge and add warm water while reheating.

FAQS

1.Can I use regular ragi flour instead of sprouted?

Yes you can use regular ragi flour too, it just won't be as light as sprouted but still works fine.

2.Can I give it to under six months babies?

No its better to wait till six months, younger babies may not digest solids well.

3.Can I skip ghee?

Yes you can skip ghee, but few drops helps reduce dryness and makes it easier to digest.

4.Can I make this porridge in advance?

You can make little earlier, but it gets thicker while cooling, so you may need to add warm water.

5.Can I use sweetener for small babies?

For babies below one year it is better not to add jaggery or honey, you can give plain.

If you have any more questions about this Ragi Porridge for Babies do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Porridge for Babies? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Ragi Porridge Recipe for Babies (2 Methods) appeared first on Sharmis Passions.

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