Ragi Sari for a toddler

Ragi porridge for baby is a preferred food back home. Starting with the blander version and continuing it with a picky toddler can be hard. So I had to tweak the original recipe to make it more flavorful and nutritious. So here I am experimenting with a lot of ingredients to check what my little one likes. Finally this is what he liked!  Sure they grow up very fast. 

We will need,

Whole Ragi  3/4 cup
Cardamon 2 pods
Saffron a generous pinch
Almonds  10-13 lightly toasted

Method:

• Pick and clean Ragi for gravel and dirt. Wash it in several changes of water. Drain well and dry it indoor till no trace of moisture remains.
• Heat a thick bottom skillet. Throw in the Ragi, reduce the heat to medium-low. Keep stirring till the ragi is fragrant, about 15-20 minutes. Remove from heat. Throw in the saffron and cardamon. Spread it out on a plate to cool down.
• Once cool enough to handle, grind it into a powder in a coffee grinder. 
• Remove and store it in a glass jar. It stays good for at least 3 weeks.
• Grind the almonds separately and store it in another glass jar. ( Vary of plastic after the BPA mess)

Prepare the Sari like you would the regular variety. Stir in ground almonds while the Sari is still warm.

Ragi Sari

Introducing solids to little ones is a daunting task.. First time moms are especially confused! What to feed, when to feed, when to start, how to feed...etc. We need to figure out answers all by ourselves but then I can do my bit by posting the recipe for Ragi Sari the ragi gruel that is feed to babies back home. We have been feeding our little one Ragi Sari and he loves it...Go ahead and try it with your little one.



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.

To prepare the Sari/Gruel.

Ragi Sari powder   1/2 tsp
Ghee                      1/4-1/2 tsp
Crushed jaggery      1/4 tsp
Water                     4 tbsp

Method:

• 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.