Ragi Porridge

RAGI OR FINGER MILLET
The labouring farmers in Indian villages sustain on this whole grain, which is more superior to rice or wheat in nutritional terms, being rich in proteins,providing highest levels of calcium, antioxidants properties, phytochemicals and high levels of dietary fibre which makes it easily and slowly digestable. The bulkiness of the fiber and the slower digestion rate makes us feel fuller on fewer calories. It has amazing amounts of iron, Vit B, complex protein, amino acids, phosphorus, magnesium and potassium and can be given to babies from age 6+ months as baby food.
In most Indian households a baby's first introduction to semi- solid is done with the famous Ragi porride. I learnt this recipe from my mom, when I had my son. The addition of nutmeg enhances the flavour and aroma, apart from the fact this herb can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.
I prefer it semi-solid, keeping in mind it is the baby's introduction to "semi-solids" and also avoids the mess the liquid form can cause.

Here's how I prepare it-

Ingredients
3tbs raagi powder
1 ½ glass whole milk
2 ½ tbs jaggery
¼ tsp nutmeg powder
To enrich-3tsps dates paste
1tsp nut powder ( almonds and cashew)
milk cream (optional)

Preparation

• Take 1 glass milk and soak the raagi powder in it.
• Stir it well till its completely soaked and you don’t see the powder floating.
• Strain it once using tea strainer.
• Stir it well before lighting the fire and do not let it settle at the bottom, if it does there’s a chance that it may form lumps as you cook.
• Cook it stirring it continuously, slowly adding the rest of the milk.
• After it boils take it off the fire.
• Add jaggery, nutmeg powder, dates paste, nut powder and milk cream. Stir well.
• Cool to room temperature and serve.