Ragi Malt (Infant)
Ragi malt is a wholesome and nutrient-rich food made from finger millet flour (ragi). It is ideal for infants aged 6–9 months as it is easy to digest and packed with calcium, iron, and essential vitamins. This recipe is gluten-free and serves as a great source of energy for growing babies. Ensure to introduce one ingredient at a time to check for allergies or intolerance.
Nutrition Facts
Per serving
Energy
9 kcal
Protein
0 g
Carbs
2 g
Fat
0 g
Fiber
0 g
Ingredients
Ragi flour
2 tbsp (30g)
Milk
50 ml (50g)
Plain Water
1 small cup (200g)
Instructions
Cooking Steps
In a saucepan, mix ragi flour with 50ml of water. Stir well to avoid lumps.
Add the remaining 150ml of water and cook the mixture on low heat, stirring continuously for 5–7 minutes, until it thickens and becomes smooth.
If the baby has been introduced to milk, add 50ml of milk to the mixture and cook for another 2–3 minutes.
Allow the malt to cool to room temperature before serving.