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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Wheat porridge is a healthy and filling baby food made using wheat porridge mix cooked with water and jaggery syrup. It is usually given to babies once they start solid foods and need something filling and nourishing. The taste is mild and very comforting for small tummies. It is easy to digest and keeps babies full for longer time.

This wheat porridge is little different as it is made using a homemade porridge mix which can be prepared earlier and stored. It saves lot of time on busy days and makes feeding much easier. The texture comes smooth and thick, almost like a soft pudding. Babies usually like this taste and it suits well for morning or afternoon feeding time.

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About Wheat Porridge

Wheat Porridge is a traditional baby food that has been made in many homes since a long time. Earlier it was prepared by soaking wheat and extracting the milk from it. That whole process takes lot of time and effort. This version uses wheat porridge mix which helps to make the same porridge quickly without much work.

The porridge mix is made with wheat flour, almonds, moong dal and fried gram dal. All these ingredients are roasted and powdered which makes them easy to digest. When cooked with water, it turns into a smooth and soft porridge. Jaggery syrup is added for mild sweetness which is better option than sugar.

It has a soft and creamy texture. It should be neither too thick nor too thin. It coats the spoon well when cooked right and also feels light on stomach. It has a gentle taste and not too strong, suitable for babies who are slowly trying new foods. It is one of those baby foods I feel comfortable giving often.

I usually prepare this porridge mix once and keep it stored. It helps a lot later and makes feeding time much easier. I just cook small quantity fresh for feed each time. 

Wheat Porridge Ingredients

• Wheat flour - I have used this as the main base for the porridge mix. I usually take good quality wheat flour as it gives better texture.
• Almonds - I have added almonds mainly for nutrition and little richness. It gives mild nutty taste to the porridge. You can reduce or skip if baby is new to nuts.
• Moong dal - I used to make this more filling and healthy. It is light and easy to digest for babies. You can use split yellow moong dal.
• Fried gram dal - I have added this for thickness and smooth body. You can skip if not available.
• Jaggery syrup - I have added for the sweetness. It gives nice taste without overpowering.

How to make Wheat Porridge Step by Step

1.Measure all the ingredients and get ready. First dry roast fried gram dal till it is golden. Set aside.

2.Rinse moong dal, dry roast it until golden brown. Set aside.

3.Roast almonds until brown spots appear here and there. Set aside to cool.

4.Transfer roasted almonds and moong dal to a mixer jar. Grind it to a coarse mixture then add roasted fried gram dal.

5.Grind to a semi fine powder, set aside. Dry roast wheat flour for at least 5 minutes in low flame or until the color slightly changes.Set aside to cool.

Store in a clean dry container.

Wheat Porridge for Babies Step by Step

1.In a sauce pan - Add 2 tablespoon wheat porridge powder, add water to it

2.Whisk well then add jaggery syrup to it.

3.well and heat it up.Keep cooking in low flame. Keep stirring to avoid lumps

4.It will start to thicken and coat the ladle, it will be more like pudding in consistency. This is the right stage.Switch off. Feed warm.

Feed when it is warm with a drizzle of ghee if desired.

Expert Tips

• Roasting ingredients - I roast all the ingredients well in low flame. This helps remove raw smell and makes digestion easy. Try not to rush this step.
• Grinding carefully - I usually grind almonds and dals gently. If you grind for long time it may turn oily and sticky.
• Consistency check - I always keep stirring while cooking the porridge. It thickens very fast so do not leave it unattended.
• Nuts - You can use any nuts of your choice or what suits your baby. You can totally skip nuts if you don't want.
• Fresh feeding - I prefer making fresh porridge every time for baby. I try not to store cooked porridge for long time.

Serving and Storage

Serve this wheat porridge warm to babies. Make sure it is not hot before feeding. This goes well as morning or afternoon meal. Store leftover porridge mix in a clean dry container. Keep it away from moisture and use dry spoon always. The mix stays good for few weeks.

FAQS

1.Can I give this porridge daily?

Yes you can give it often, but try to rotate with other foods also for variety.

2.Can I skip jaggery?

Yes you can skip jaggery and give plain porridge if baby prefers it that way.

3.Can I add ghee while feeding?

Yes you can add little ghee while feeding for taste and extra nutrition.

4.Can I give this to babies?

Yes, it can be given to babies from around 8 months age.

5.How to avoid lumps?

You just have to keep stirring continuously and the porridge, this helps to avoid lumps.

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

Tried this Wheat Porridge for Babies 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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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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Sweeteners for baby food are the natural alternatives to white sugar that are safe for babies. The taste is mild, not too strong, and blends well with all kinds of baby porridges, fruit mashes or purees. These sweeteners can be made using jaggery, palm jaggery or palm sugar candy. Each one has its own flavor and slight difference in taste. It is advisable to give sugar only after the babies turns 1 year.

Most store-bought sweeteners contain chemicals or refined sugar which is not good for small babies. Making your own natural sweeteners at home is very easy and safe too. I prefer using jaggery or palm sugar as it gives mild sweetness and also adds little nutrition. Once you make this, it becomes very handy whenever you prepare baby porridge or purees.

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About Sweeteners for Baby Food

Sweeteners for baby food is a simple and healthy way to make the meal tastier and easy to feed. It is one of those things I keep ready in my kitchen always. When we start feeding babies solid food, the taste matters a lot. Some babies eat only when their food taste a little sweet, so adding a mild natural sweetener really helps

Jaggery and palm jaggery are known for their iron content and rich taste. They also give a warm color and nice aroma to the food. Palm sugar candy, on the other hand, is lighter in taste and can be powdered and stored for a long time. The syrup form of jaggery and palm jaggery is useful when you want to mix quickly with any food.

The texture of these sweeteners is thick and smooth when made as syrup and fine when powdered. Once cooled, it can be stored in refrigerator and used whenever needed. You can choose whichever suits your baby taste and digestion.

I always prefer making small batch so it stays fresh. It save lot of time during busy mornings when baby is hungry and want food immediately.

Sweeteners for Baby Food Ingredients

• Jaggery - I used this for its rich taste and mild sweet. It also give nice color and add bit of iron to baby food. You can use organic jaggery for more purity.
• Palm Jaggery - I used this as it gives deep flavor and more nutrition. It is little darker and thicker than normal jaggery.
• Palm Sugar Candy - I have used palm sugar candy for light sweetness and it is good for babies who like gentle taste. You can powder it and use when needed.
• Water - I used little water just enough to immerse and melt jaggery. It help to make clean syrup without burning. You can adjust water as how thick you want the syrup.

Why This Recipe Works

• This recipe is a natural, safe and suitable for babies above six months.
• It is easy to make and keeps well in refrigerator for many days.
• The sweetness is gentle, so it does not overpower the baby food.
• You can make it in small or big batches depending on your need.
• It can be used in porridge, puree or even fruit mash to make it tastier.

Similar Recipes

• Cereal Recipes for Babies
• Baby Puree Recipes
• Rice Cereal for Babies
• Wheat Porridge
• Nuts powder

How to make Sweetners for Babies Step by Step

1.Measure jaggery and add it in a pan, add water and dissolve it well

2.Heat it up for 2 minutes just for the jaggery to get dissolved. Strain to remove impurities, Cool down then refrigerate.

3.Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.

4.Add water till immersing level. Crush it well using a potato masher.

5.Heat it up and cook for few minutes the jaggery melts completely. Strain to remove impurities.

6.Store the syrup, cool down then refrigerate. Now take palm sugar candy in  dry mixer, powder it and then store.

Refrigerate the syrups, use it as and when needed. You can keep the palm sugar candy powder in room temperature itself.

Expert Tips

• Use clean jaggery - I choose organic jaggery or palm jaggery so that it has less impurities. Always strain the syrup after melting to remove dirt.
• Cook till just dissolved - I have seen many overcook it but it is enough to heat only till it melts. If you cook more it becomes hard after cooling.
• Thickness matters - The syrup should be little thinner than honey. It helps to mix easily with baby food and keeps well too.
• Storage tips - I usually cool the syrup fully and keep in small glass jar. You can store and refrigerate it for around two weeks.
• Alternative sweeteners - You can try palm sugar candy powder when you do not want to make syrup. It stays fresh for long and very handy during travel.

Serving and Storage

You can use these sweeteners while making baby porridge, fruit puree or any healthy mix for babies. It blends easily and gives mild natural sweetness. Always use small quantity at first and see if your baby likes the taste. Keep the syrup refrigerated and take out only required portion each time.

FAQS

1.Can I give this to 5 month baby?

It is better to start only after 1 year when baby begins semi solids. Before that plain fruit puree is enough.

2.Can I use white sugar?

White sugar is not much recommended for babies as it give only empty calories and no nutrition.

3.How can I store the syrup?

You can keep the syrup in fridge for around two weeks. Just make sure to use clean dry spoon each time you take it.

4.Can I mix this with milk?

Yes, you can add a small amount of syrup to baby's milk porridge or ragi porridge for sweet taste. Mix only after cooling.

5.What if the syrup becomes too thick?

If it becomes thick, you can add little warm water and stir well before using. It will become smooth again.

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

Tried this Sweetners for baby food? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Nuts Powder for Babies is an easy and healthy mix you can make at home. It is made by roasting and grinding nuts into soft coarse powder that mix well with milk, porridge or any baby-safe food. This is good for babies around 8 to 12 months when they start solids and need little extra nutrition for growth.

This recipe taste is mild and nutty, not too sweet or spicy, so babies take it easily without fuss. You can make small batch and use it for one or two week. It is simple to prepare with few ingredients and no much steps. Homemade nuts powder is always fresher than store ones, and you know exactly what goes in it.

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About Nuts Powder for Babies

Nuts Powder for Babies is made with roasted cashews, almonds and sometimes little pistachios. The nuts are roasted lightly and ground to coarse powder so they release natural oil but not turn into paste. This recipe makes it easy to mix into baby food without choking risk.

The cardamon in this recipe adds for mild aroma and flavor. It is safe for babies in small amount and gives nice smell. You can skip it if you want plain taste, but I like to add little for flavor. The smell is so nice, and storing it in clean jar keeps it fresh for long in fridge. It feels nice to have homemade healthy option ready anytime for my little one.

Making nuts powder at home also ensures there is no added sugar, salt or preservatives, which is always better for babies. The texture can be adjusted depending on age - little coarse for older babies and fine for smaller ones. It gives natural energy and helps in keeping babies full for longer time.

I usually make this powder in small batch during weekends. I roast nuts slowly and grind it just enough to make coarse powder.

Please remember mothers feed is the best and its always good to start with other food only after the baby finishes 6 months. These baby food recipes will help those who are not able to breast feed due to personal / medical conditions. Always consult your pediatrician before introducing any new food.

Nuts Powder for Babies Ingredients

• Cashews - I used whole cashews, they add mild sweetness, nutty flavor and add creaminess when mixed with porridge and helps in healthy weight gain. You can skip if needed but I like them in powder.
• Almonds - I have used with skin, it adds fiber and nutty taste. You can remove the peel if you prefer softer powder.
• Pistachios - I just some for richness and taste. You can skip if not available.
• Cardamom - I peel and add 2-3 cardamoms while grinding, it gives mild aroma and taste. You can skip if you want plain nuts powder.

Why This Recipe Works

• This recipe is simple and uses very few ingredients.
• It gives nutritious powder safe for babies starting solids.
• Coarse grinding makes sure nuts do not become paste and easy to mix.
• Roasting gives nice aroma and make the nutty flavor come out better.
• Homemade powder always stay fresh and free from any preservatives.

Similar Recipes

• Cereal Recipes for Babies
• Baby Puree Recipes
• Rice Cereal for Babies
• Wheat Porridge

How to make Nuts Powder Step by Step

1.Measure and get ready with your ingredients. Dry roast the nuts together until slightly brown spots appear here and there. Cool down.

2.Transfer the nuts to a clean dry mixer,peel the skin of cardamom, add it and grind it coarsely. Do not grind more, the nuts will release oil and it will become pastey.

Expert Tips

• Roasting nuts - I roast nuts slowly till light brown spots come. This gives flavor and makes grinding easier.
• Cool before grinding - I always let nuts cool fully before grinding, else they release oil and turn paste.
• Coarse grind - I just grinded them only little for coarse texture. This makes mixing easy in baby food.
• Dry mixer - Completely dry the mixer grinder and grind it. Even small moisture can spoil the powder.
• Optional - I keep the skin for fiber and nutrients. I have also used peeled nuts sometimes.

Serving and Storage

Serve Nuts Powder by mixing in milk, porridge or soft rice for babies. It gives nutrition and mild nutty taste. Store in clean airtight container in fridge. It stays good for 3 to 4 months. I make small batch mostly and use as needed so it stays fresh and tasty.

FAQS

1.Can I skip pistachios?

Yes, you can skip them, it still be good and nutritious.

2.Can I grind it finer for babies?

Yes, you can grind little more to make smoother texture for younger babies.

3.Do I need to roast nuts?

Yes, roasting brings flavor and makes grinding easy.

4.Can I store at room temperature?

I prefer keeping in fridge. I am not sure how long it stay good outside.

5.Can I skip cardamom?

Yes, cardamom is optional, powder will still taste fine without it.

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

Tried this Nuts Powder 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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Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

• Moong dal
• Whole wheat flour
• Jaggery
• Milk
• Nuts
• Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

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