Ragi or nachni or finger millet is a good source of fiber, calcium, iron and selenium. It is gluten-free, low in fat and easy to digest.
I prepared without milk. If needed you can add expressed breast milk or formula after cooling. Also, I got ARF ragi from store however you can prepare it at home.
ARF is Amylase Rich Flour which is made from grains by the steps of ‘soaking-germinating-drying-roasting-grinding’. The enzyme amylase breaks down starch into simple carbohydrates improving digestibility and nutritional value of food.
How to prepare ARF ragi?
- Soak grain overnight
- Remove water and tie grain in muslin cloth. Allow it to germinate for 12 -18 hours in cool dark place.
- Dry under sun or in oven
- Dry roast in low flame
- Grind and store the flour in clean dry container.
- 1 tablespoon ragi flour
- ½ cup water
- 1 teaspoon ghee
- A pinch of jaggery
- In a pan take ghee and heat it.
- Add ragi flour and sauté for a minute
- Boil water in another pan
- Add ragi in boiling water and stir continuously to avoid lumps. (You can add water in sautéed ragi too. But adding like the step makes it easier to avoid lumps.)
- Once mixture thickens and jaggery. Mix well to get medium consistency.
- Serve lukewarm
- Instead of using jaggery. You can add date syrup.
- Adding mashed banana or apple puree or sapota enhances the taste and nutrients.
- Also, once baby is introduced to animal’s milk. It can replace water.
- After introduction of nuts, they can be used to garnish.
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