raagi recipes for 6 month old baby

Hi, ragi wash and sprouted once dry in sun , 1kg White r brown rice washed and dry in sun 250 GM's Moong dal 250gms Toordal dal little if u wish start with 1 dal Bengal gram very little Badam 200 GM's Ela chi 10 pods r as h wish All these fry n pan and then get them grinded to smooth powder My baby takes this happily ..make little quantity and chk f it s ok fr ur little one initially Chk satumavu recipe in this site little moppet I just follow this dr hema who runs this site.

Hi I have heard that ragi causes constipation in some babies as it's rich in fibre so first we should give them simple ragi porridge and check if they can digest it easily not.

wash ragi and dry ragi in cool place.. then put dried ragi in a mixie. after this sieve ragi powder in a white muslin cloth. you can tie the cloth to a wide neck vessel and put ragi powder and sieve it .. store the powder which is sieved in a air tight container. now to make porridge.. use one spoon of this powder and milk and mix it thoroughly and then keep it on stove and keep on stirring in low flame.. make sure to stir continuously to avoid forming lumps ... after 2 mins it will start to thicken.. check the right consistency for baby ... can do little thick for 8 month baby and little thinner for 6 month baby.. this will not constipate baby

Hi praveen, I bring organic ragi powder or good brand ragi powder. One spoon ghee and two spoon ragi powder, roast it nicely, add jaggery water, boil it for some minutes. Cool it and give it to baby. *for jaggery water- one spoon jaggery in 1. 5cup water, boil it and while adding it to ragi filter it as jaggery has some particles. Also I sometimes add chiku or apple in it and mix it well (grind it well with ragi that we have kept to cool). **Ragi takes time to digest and sometimes babies do pass hard stool. It will be better if you start after your baby is 7m. **

thnx evryone for ur valuable suggestions

Recipe: In a pan, heat ghee and roast ragi flour till you get a little roasted aroma. Keep stirring continuously. Once roasted, take off heat and let it cool. Once slightly cool, add 1 cup water and mix well using a whisk. It is best to mix well when cool and then put back on heat. I learnt it the hard way as it becomes very lumpy if you put water on hot flour, just like atta. Put back on heat and cook while whisking constantly. Add grated jaggery and keep cooking. This will take 2-3 minutes to thicken. Add cardamom powder and take off from heat. Add milk to adjust the consistency. If your child is finicky about lumps like mine, pass it through a sieve. Garnish with chopped almonds

I have prepared ragi powder from the millet in home itself