Ragi malt

Ragi malt is also known as Kelviragu kool(Kanji), Nachni Satva, Ragi Porridge. It is a healthy nutrition rich food for babies to start with, which helps for the growth and development. Ragi is rich in calcium, protein and iron, also gluten free, easily digestible. Baby should be 6+ months to introduce the food, also make sure to consult paediatrician before introducing new food. Here I am going to provide 2 methods to prepare the Ragi malt. One is by obtaining milk from ragi, other is from ragi flour. Adding salt and milk is not recommended till 1 year of age.

Preparation time: 10mins

Cook time: 10mins

Total time: 20mins

Serves: 1 small bowl

Cuisine: Indian

Type: Baby food

Author:  Nivi Marshal

Ingredients:

Method 1: Using Ragi milk

Ragi Seeds- 1tbsp

Water – 250ml (or more as per consitency)

Jaggery/Brown Sugar – According to taste

Salt (optional) - Pinch (Only after 1 year)

Milk (optional) – As per consistency (Only after 1 year)

Method 2: Using Ragi Flour

For making flour:

Ragi – 500grams

Ajwain – 1 tsp

For Porridge:

Ragi Flour – 2tbsp

Water- 250ml (or more as per consitency)

Jaggery/Brown Sugar – According to taste

Salt (optional) – Pinch (Only after 1 year)

Milk (optional) –– As per consistency (Only after 1 year)

Ragi_Flour

Method 1: Using Ragi milk

• Rinse the ragi really well by rubbing with hands as this will have lot of mud particles and soak it overnight. Drain the water and grind it in mixer jar with few tbsp of water.
• Squeeze the grinded ragi in a thin cloth or in a tea strainer. Repeat the same twice or thrice till you filter most of the milk. (I used squeeze with hands via tea strainer)
• In a sauce pan add the filtered ragi milk; add water, jaggery and salt. Stir it continuously in low flame, you can see the ragi mixture getting thicker and changes in its colour. It may hardly take 3-5 mins, remove from flame in your desired consistency. Finally add milk if required to adjust the consistency.

Ragi_Malt_Using_Milk

Method 2: Using Ragi Flour

• Wash the ragi really well by rubbing with hands as this will have lot of mud particles and drain the water, dry it under sun or under fan. Dry roast in low flame till it starts to crack and gives aroma. Transfer to a plate till it cools.
• Dry roast the ajwain for few second till it starts to crack. Allow to cool and grind them into fine powder in mixer.
• In a sauce pan add 2 tbsp of ragi flour; add water, jaggery and salt. Stir it continuously in low flame, you can see the ragi mixture getting thicker. . It may hardly take 3-5 mins, remove from flame in your desired consistency. Finally add milk if required to adjust the consistency.

Ragi_Malt

Tips:

• You can also buy ragi flour form departmental store to make this recipe. I always prefer homemade flour. 
• Sprouted ragi is good for health especially for babies. If you want to prepare ragi flour from sprouted ragi, rinse the ragi soak overnight and drain the excess water, bundle the ragi in a cheese cloth or thin cloth. Hang this bundle in an warm place for about 12-24 hours. This will sprout the ragi, then sun dry or dry under sun, dry roast the ragi and grind to fine powder.
• Any age group can consume this recipe. Beyond 1 year of age milk can be added to enrich the taste. Below 1 year add breast milk or formula milk if required.