Ragi Porridge Recipe for Babies – Easy First Food & Jaggery Sweetened

Last Updated on 2 months by Neha Deshmukh

Ragi Porridge Recipe for Babies – Easy First Food & Jaggery Sweetened

Hey mamas (and papas!)! If you’re starting your little one on solids, you’re probably looking for recipes that are nutritious, easy to make, and – let’s be real – something your baby will actually eat. I remember when I first started making baby food for my little one, it felt a bit daunting! But trust me, it doesn’t have to be. This ragi porridge is a fantastic first food, and I’m so excited to share my go-to recipe with you.

Why You’ll Love This Recipe

Ragi porridge is a powerhouse of nutrition for your growing baby. It’s naturally gluten-free, packed with calcium, iron, and fiber – all essential for healthy development. Plus, it’s incredibly gentle on little tummies. I love that it’s so simple to make, and you can easily adjust the sweetness to your baby’s preference. It’s a winner all around!

Ingredients

Here’s what you’ll need to whip up a batch of this goodness:

• 1 teaspoon sprouted ragi flour
• 0.5 cup water (about 120ml)
• Jaggery (optional), to taste

Ingredient Notes

Let’s talk a little about these ingredients. Ragi, also known as finger millet, is a traditional Indian grain that’s been used for centuries. It’s incredibly nutritious and easily digestible.

When choosing ragi flour, look for good quality, organic options if possible. Sprouted ragi flour is even better, as sprouting increases the bioavailability of nutrients. You can find it at most Indian grocery stores or online.

Now, about the jaggery! It’s an unrefined sugar made from sugarcane or palm sap. It’s a healthier alternative to refined sugar, offering some minerals like iron. But remember, even jaggery should be used sparingly. You can totally skip it altogether, especially when first introducing ragi. My little one actually preferred it without any sweetener at first!

Step-By-Step Instructions

Okay, let’s get cooking! It’s super easy, I promise.

1. First, in a small saucepan, whisk together the ragi flour and water. Make sure there are no lumps! This is important for a smooth porridge.
2. Place the saucepan over low heat. Now, this is where patience comes in. We want to cook this slowly, stirring constantly to prevent sticking.
3. Continue cooking and stirring for about 8-10 minutes, or until the porridge thickens to a smooth, creamy consistency. It should coat the back of a spoon nicely.
4. If you’re using jaggery, add it now and stir until dissolved. Start with a tiny amount – you can always add more!
5. Remove from heat and let it cool slightly. Always, always check the temperature before serving to your little one. It should be lukewarm, not hot.

Expert Tips

Making baby food is all about safety and getting the consistency right. Here are a few things to keep in mind:

• Consistency is key: For younger babies (6-8 months), you’ll want a very smooth, runny porridge. As your baby gets older (9+ months), you can gradually thicken it up.
• Temperature check: Seriously, don’t skip this! A tiny drop on your wrist is the best way to ensure it’s not too hot.
• Allergen introduction: When introducing any new food, it’s best to start with a small amount and watch for any signs of allergy (rash, hives, vomiting, diarrhea). Always consult your pediatrician if you have any concerns.

Variations

This recipe is a great base for all sorts of yummy additions!

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free too – perfect for little ones with sensitivities.
• Fruit Purees: Once your baby is a little older (around 8-9 months), you can stir in some fruit puree like apple, banana, or pear. My friend’s little one loved ragi porridge with mango puree!
• Formula/Breastmilk: If your pediatrician approves, you can thin the porridge with a little formula or breastmilk for extra nutrition.

Serving Suggestions

So, how much should you give your little one?

• 6-8 months: Start with 2-3 tablespoons.
• 9-12 months: You can increase the portion to 1/2 – 3/4 cup.

Ragi porridge makes a wonderful breakfast or light meal. It pairs well with other first foods like steamed vegetables or soft fruits.

Storage Instructions

Leftover ragi porridge? It’s unlikely, but if you have some, you can store it in an airtight container in the refrigerator for up to 24 hours. Always reheat thoroughly before serving, and make sure it’s not too hot. For hygiene, it’s best to make fresh porridge each time.

FAQs

Let’s answer some common questions!

Is ragi porridge good for digestion? Absolutely! The fiber in ragi helps promote healthy digestion and prevent constipation.

What age can I start giving ragi to my baby? Generally, you can introduce ragi around 6 months of age, when your baby is showing signs of readiness for solids. But always check with your pediatrician first!

How do I know if my baby is allergic to ragi? Watch for any signs of allergic reaction after introducing ragi, such as rash, hives, vomiting, or diarrhea.

Can I use ragi malt instead of ragi flour? You can, but you’ll need to adjust the amount of water accordingly. Ragi malt is more concentrated, so you’ll need less of it.

What are the benefits of adding jaggery to ragi porridge? Jaggery provides some minerals, but it’s still a sugar, so use it sparingly. It’s perfectly fine to skip it altogether!