Ragi Cerelac Recipe – Homemade Baby Food with Rice & Almonds

Last Updated on 4 months by Neha Deshmukh

Ragi Cerelac Recipe – Homemade Baby Food with Rice & Almonds

Hey everyone! As a mum myself, I totally get the worry about what goes into your little one’s tummy. That’s why I’m so excited to share this Ragi Cerelac recipe with you. It’s a simple, nourishing, and completely homemade way to give your baby a fantastic start to their solid food journey. I first made this when my little one was around 7 months, and it quickly became a staple!

Why You’ll Love This Recipe

This Ragi Cerelac is a powerhouse of nutrition, packed with goodness from ragi, rice, moong dal, and almonds. It’s gentle on tiny tummies, easy to digest, and you have complete control over the ingredients – no hidden nasties! Plus, making it at home is surprisingly easy and much more affordable than store-bought options.

Ingredients

• 1 cup Ragi (Finger Millet)
• 1 cup Rice
• 1 cup Moong Dal (Split Yellow Lentils)
• 10 Badam (Almonds)

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Ragi: Nutritional Benefits & Selection

Ragi is a superfood for babies! It’s rich in calcium, iron, and fiber. Look for good quality ragi grains – they should be clean and free from any impurities.

Rice: Choosing the Right Variety for Babies

I prefer using a soft, easily digestible rice variety like sona masuri for babies. It cooks up nice and fluffy. You can also use idli rice, which is naturally softer. About 185g of sona masuri rice is equivalent to 1 cup.

Moong Dal: Why It’s Ideal for Infant Digestion

Moong dal is a fantastic choice for babies because it’s one of the easiest dals to digest. It’s also a good source of protein. Make sure it’s split yellow moong dal (chilka moong dal is a bit harder to digest for little ones). 175g of moong dal is roughly 1 cup.

Badam (Almonds): Enhancing Nutrition & Flavor

Almonds add a lovely subtle sweetness and a boost of healthy fats and vitamins. Make sure they are skinless!

Step-By-Step Instructions

Okay, let’s get cooking! Don’t worry, it’s simpler than it looks.

First, give the ragi, rice, moong dal, and almonds a really good rinse – about three times. This helps remove any dust or impurities. Then, spread them out on a clean cloth and let them sun-dry completely. This is a crucial step, so be patient!

Once everything is dry, it’s time to dry roast. Put the mixture in a pan on low heat and roast until it becomes fragrant. Keep stirring to prevent burning! Let it cool down completely.

Now for the grinding! Add the roasted mixture to a mixer jar and grind it into a fine powder. For the smoothest cerelac, sieve it through a fine-mesh sieve to remove any coarse particles.

Finally, store the cerelac powder in an airtight container. It should stay fresh for up to 3 months.

To make the porridge, mix 1 tablespoon of the cerelac powder with 1 cup (240ml) of water in a saucepan. Stir constantly to avoid any lumps forming. Cook on low heat, stirring all the time, until it thickens into a glossy, lump-free consistency. Cool slightly and serve warm to your little one with a soft spoon.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Right Consistency

The consistency should be smooth and easily swallowable for your baby. Adjust the amount of water to get it just right.

Ensuring a Lump-Free Porridge

Constant stirring is key! And sieving the powder beforehand really helps.

Sun-Drying for Optimal Preservation

Sun-drying helps remove moisture and prevents the powder from spoiling quickly. It also enhances the flavour!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level (For Older Babies – Introducing Mild Flavors): Once your baby is a little older (around 9-10 months), you can add a tiny pinch of turmeric or cumin for flavour.
• Festival Adaptations (Adding Dry Fruits for Special Occasions): During festivals, I sometimes add a few chopped dates or raisins to the cerelac for a special treat.

Serving Suggestions

Serve the cerelac warm, not hot. Always test the temperature before feeding your baby. You can start with a small amount (1-2 tablespoons) and gradually increase the portion size as your baby gets used to it.

Storage Instructions

Store the cerelac powder in an airtight container in a cool, dry place. Once made into porridge, it’s best to serve immediately. Don’t reheat leftover porridge.

FAQs

Got questions? I’ve got answers!

Is this cerelac suitable for a 6-month-old baby?

Yes, it is! But always check with your pediatrician before introducing any new food to your baby.

How long can I store the homemade cerelac powder?

Up to 3 months in an airtight container.

Can I use other types of dal instead of moong dal?

While you can, moong dal is the easiest to digest for babies. If you want to experiment, start with a very small amount of another dal.

What if my baby doesn’t like the taste of ragi?

Ragi has a slightly earthy taste that some babies might not like initially. You can try mixing it with a fruit puree they enjoy, like apple or banana.

How do I introduce this cerelac to my baby for the first time?

Start with a very small amount (1-2 teaspoons) and watch for any allergic reactions. Gradually increase the amount over a few days.

Can I add fruits or vegetables to this cerelac?

Absolutely! Once your baby is used to the basic cerelac, you can add pureed fruits or vegetables like apple, banana, carrot, or sweet potato.