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Sprouted Ragi Milk Powder Recipe for Babies
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.
[feast_advanced_jump_to]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
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.
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📖 Recipe Card
Sprouted Ragi Milk Powder Recipe for Babies
Ingredients
For making sprouted ragi powder
- 1 cup whole ragi
- water as needed
For making the porridge
- 2 tablespoon sprouted ragi powder
- 1 cup water
- 1 teaspoon jaggery optional
- ¼ teaspoon ghee optional
Instructions
To make Sprouted Ragi powder
- Soak ragi overnight, rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hrs you will see small sprouts coming out.
- 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.
- I always extract milk twice. Now transfer the extracted milk to a bowl and keep it undisturbed for 15mins.You can see clear water floating on top. Slowly drain the clear water alone. Then you will be left out with only thick milk
- 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.
- 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
- Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder(I used homemade)to the pan.
- It should be very watery like this. Whisk well so that there are no lumps.Add ghee to it and start cooking.
- Let it cook in low flame,It will start to thicken , at this stage add your sweetener.I used palm sugar candy powder.
- 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.
Notes
- 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.
Nutrition
The post Sprouted Ragi Milk Powder Recipe for Babies appeared first on Sharmis Passions.
