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Weaning recipe: Ragi badam kheer

A highly nutritious and power packed snack for your little bud.

Ragi or nachni as it is widely called is a powerhouse of nutrition. It is rich in calcium and iron and can be an ideal snack for your little fussy eater. You can get ready-to-make processed ragi malt for toddlers in leading supermarkets and medical store but I always preferred to prepare it right from the scratch. Unlike the apple badam kheer that was liked by my daughter this wasn t her real favourite. But nevertheless she got used to the taste and texture after few trials. Here are four ways in which you can help your fussy eater eat.

Ingredients:

  • th cup of ragi
  • One cup milk or one scoop of milk powder
  • Badam (almond) powder
  • Water as required

Method:

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  • Soak ragi in a bowl overnight and drain the excess water the next morning. Allow this to dry under the sun. Ideally, you should do this in bulk and store the sundried ragi in an airtight container and use it as and when required.
  • Take little amount of it (I used th of a small feeding cup which was more than enough for my 11 months old daughter).
  • Put it in a mixer, add little water and grind at high speed. Using a clean sterilised strainer strain the liquid which would be little brownish in colour.
  • Next, in a pan add the liquid and milk and bring it to boil. Since, I didn t give my daughter cow s milk till two years of age as recommended by WHO, I used half spoon of milk powder and mixed it in one cup of boiled and cooled water. Instead of milk I used this mixture and added it to the liquid ragi once it was boiled separately.
  • To this mixture add one spoon of badam powder and mix well at a low flame for few seconds.
  • Remember to keep on stirring this porridge else it could get burnt. Offer your child small spoonful of it once cooled. Avoid adding sugar or jaggery to it till your child is two years of age.

Image source: Getty Images

Image for representational purpose only.


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