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Ragi Porridge for Kids | Healthy Finger Millet Recipe

A must-have ingredient to include in your child’s diet at least once a day.

Ragi porridge is something that can be served as a healthy dessert option and at the same time can be a part of your regular diet. Since my daughter was small, I made sure I gave ragi porridge to my daughter right from 6 months old. The only difference is the method I prepared during each of her growing stages was different, and I will explain both how to feed these kids with teeth and without teeth.  But first let’s see the health benefits.

Health benefits:

Ragi porridge is considered one of the most nourishing traditional foods for growing children. It is naturally rich in calcium, iron and fiber, making it a wholesome addition to a child’s everyday diet.

Some benefits of giving ragi porridge to kids include:

• Helps support healthy bone growth because of its high calcium content
• Keeps children fuller for longer and provides good energy
• Easy to digest when prepared properly
• Supports healthy weight gain in growing children
• Rich in iron, which may help support overall strength and development
• Contains fibre that helps with digestion and gut health
• A comforting homemade food option compared to processed snacks

Ragi is also known for its natural cooling properties, which is why many families traditionally include it in summer diets for children.

For kids under 1 year old it’s better to give them without skin:-

• Take a fresh and clean muslin cloth and add around 4 tbsp of ragi flour into it. Bring the cloth together into a dumpling-like shape and tie or hold it tightly so the flour does not leak out.
• In a separate wide bowl, add enough water for the pouch to soak completely under it. Now whisk and squeeze the pouch gently back and forth in the water for about 5 minutes, or until the water turns completely milky.
• Transfer this extracted ragi milk to a pan and cook it on a medium to low flame until it thickens. Adjust the consistency as needed. Keep stirring continuously while cooking and do not leave the pan unattended, as the mixture can quickly turn lumpy.
• Add a good-quality sweetener of your choice. I personally prefer organic sugar extracted from sugarcane. Avoid making it overly sweet, as too much sweetness may make the child lose interest in the natural flavour over time.
• Since ragi porridge holds heat for a long time, cover it and keep it in a container with a lid. Feed the baby small amounts once it becomes comfortably warm.

For kids above 1 year old it’s better to give them skin: –

• In a pan, add 2 tbsp of whole ragi flour. Add half a cup of water and whisk it well until free from lumps. Then add another half cup of water and keep stirring continuously until fully cooked.
• Add milk towards the end along with sugar and mix well. Add freshly crushed homemade cardamom powder that has been finely sieved.
• Keep the porridge slightly thick in consistency, as it tastes best when served warm.
• If your kids love dryfruits you can add roasted chopped cashews in ghee and top it.

The consistency is up to you and however your kids like to consume it.