We will need to prepare the Ragi powder first and then make a gruel.
To Prepare the Ragi powder/flour,
- Pick and clean Ragi. Wash it in multiple changes of water.
- Soak it for about 6-8 in plenty of water.
- Tie it in a cotton cloth and sit it in a warm place for it to sprout.
- Once it has sprouted takes about 24 to 48 hours depending on where you live and the season, spread it out on a cotton cloth in shade preferably indoors.
- Once the Ragi is completely dry, pulse it in a coffee grinder. The mixture should be coarse not fine.
- Then pass the broken Ragi on a Muslin sieve. Collect the fine Ragi dust store it for future use. I use half a kilo of Ragi for every batch. It does not store very well, not more than two months.
Ragi Sari powder 1/2 tsp
Ghee 1/4-1/2 tsp
Crushed jaggery 1/4 tsp
Water 4 tbsp
- Mix a tsp water with the Ragi powder and set it aside.
- Heat the remaining water and jaggery together and filter the water to remove any impurities in the jaggery.
- Heat the filtered jaggery-water. Pour the Ragi powder mixture. Bring it to a boil and to a desired consistency.
- Stir in ghee at the last minutes. Remove from heat and allow it to cool down completely before feeding your baby.
- Increase the amount of Sari once you know your babies appetite.