Ragi, known as finger millet in English, is a popular millet across India because of its nutritional properties. It's rich in calcium, iron, and vitamins B1, B3. It's available at affordable prices, and hence, is a typical inclusion in families belonging to lower socio-economic strata.
Ragi flour is used to make many dishes like cookies, dosa, ladoo, roti, etc. But when it comes to babies, every mom prefers to make it more easily digestible by sprouting the grains at home and shade dry them and mill them to flour, called as ragi malt. The consumption of ragi also benefits moms to keep up their calcium levels high, to keep the bones strong, and to combat osteoporosis. Babies and kids who consume ragi have stronger bones and better iron levels.
(240 ml cup used)
- 1/4 cup or 4 tbsp (tablespoon) malted ragi flour/finger millet flour
- 1 ½ tbsp sugar or jaggery
- Water or milk as needed
- Few drops of ghee (for easier swallowing)
- Pinch of cardamom powder (optional)
- Nuts as desired (optional)
Serving Size 1cup
||Calories from Fat ||27 |
|Total Fat ||3g 7%
||Total Carbohydrate ||38g 11% |
|Dietary Fiber ||3g 10%
||Protein ||3g |
||Iron ||1% |
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending upon your daily needs
- 1 Mix water or milk and malted flour thoroughly. Break up lumps if any.
- 2 Begin to cook this on a low to medium flame, with constant stirring to prevent burning and lumps. Add ghee.
- 3 After a few minutes, you can see a thick, glossy consistency. You can switch off the heat.
- 4 Add sugar and pour the milk to bring it to the consistency.
- 5 Serve warm.
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