Homemade Sprouted Ragi Milk Powder Recipe

Homemade sprouted ragi milk powder for babies is something that many mothers like to keep ready for when their babies start taking solid foods. It is made by soaking and sprouting ragi, then milking it and drying it completely to obtain a smooth powder. The taste remains mild and simple, so children usually take it without any problem.

This sprouted ragi powder is mostly given to babies aged 6 to 9 months as it keeps them full for some time and gives slow steady energy. Ragi contains natural fibre, calcium and iron, hence it is seen as a good starter millet for beginners. When cooked slowly, this powder turns into a smooth porridge, and it feels gentle to little tummies.

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About Sprouted Ragi Milk Powder

Homemade Sprouted Ragi Milk Powder is a traditional first solid food that many families prepare when they are looking for a healthy option for baby food. This process takes some time and effort as we have to soak the ragi, germinate it and extract milk from it. After this the milk is dried in the sun so that it becomes crisp and when ground, it turns into a fine powder.

It tastes earthy and very mild, and when cooked it becomes creamy and gives a comforting feel. Some people prefer completely plain porridge, and some add a little jaggery after the baby turns one year old. Either way, porridge is easy on the stomach and gets digested slowly.

There are two common ways to make ragi porridge: one with sprouted flour and the other with this sprouted milk powder. The milk powder version tastes milder and sometimes babies accept it quickly. This also helps on busy days as you just need to mix it with water and cook for a few minutes.

I prepare it mostly in small batches that last for two months or more. This helps a lot on busy mornings or even during travel times, as the powder cooks very fast and does not require many ingredients.

Sprouted Ragi Milk Powder Ingredients

• whole ragi – I have used whole ragi to make the sprouted version, and it tastes very refreshing and mild. You can also use finger millet as both are the same thing.
• Water – I use water to soak, germinate and drain the milk. When you need thinner milk you can add a little extra.
• sprouted ragi powder – I have used it to make quick porridge because it is easy to mix and cooks quickly.
• Jaggery – I add a small amount only for babies above one year to give a mild sweetness. You can easily leave it for small children.
• Ghee – I add a few drops while cooking as it helps in digestion and gives a soft touch to the porridge. You can also leave it.

Why does this recipe work

• This recipe is a clean homemade option, so you know what goes into your baby’s food.
• It gives creamy and smooth porridge which is easy for small children to swallow.
• You can store the powder for weeks, so it’s helpful whenever you need a quick meal.
• Ragi contains natural calcium, iron and fiber, making it a good starter millet.
• This recipe is easy to make and works for people of different ages.

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How to Make Sprouted Ragi Milk Powder Step by Step

To make ragi powder

1. Soak ragi overnight, wash it thoroughly, then drain the water and keep it aside in a warm container for 8 hours, you will see small sprouts coming out.

2.Now put this mixture in the mixer jar and grind it to extract the condensed milk. Use a strainer to extract the milk. Then add some more water and take out the milk.

3.I always express milk twice. Now take out the expressed milk in a bowl and leave it for 15 minutes. You can see clear water floating on the top. Let the clear water drain out slowly alone. Then you will be left with only condensed milk.

4.Now pour the thickened ragi milk into a wide tray with a flat bottom. Let it dry in the sun for at least 2 days until it is completely dry and cracks appear. I broke them roughly.

5.Put the broken pieces in a mixer jar and grind them finely. Roast the powder for 3-5 minutes until the flame reaches the flour. Cool and then store.

to make porridge

1.Pour ¾ to 1 cup water in a pan. Add sprouted ragi powder (I used homemade) into the pan.

2.It should be very watery like this. Beat well so that there are no lumps. – Add ghee to it and start cooking.

3.Let it cook on low flame, it will start thickening, at this stage add your sweetener. I used palm sugar powder.

4.Continue cooking as shown till it rises on the ladle. Switch off at this stage. The entire process will take 5-7 minutes on low flame.

Serve hot!

Expert Tips

• drying – I usually dry ragi milk completely in the sun because even a little moisture can spoil it later.
• sprouted – I have noticed that sprouted ragi tastes lighter and is easier for children to digest.
• milk thickness – I milk twice so that the mixture does not become too thick when it dries.
• roast – If I am storing a large batch I usually lightly roast the powder. This is optional but you can fry it for storage.
• storage – I keep it in an airtight jar and use only dry spoons as it absorbs moisture faster.

serving and storage

Serve sprouted ragi milk porridge plain or hot with a few drops of ghee. It works well as a morning meal or a small evening meal. Porridge tends to thicken after it cools, so I usually add a little hot water when reheating it. You can store the powder in a dry container and it will remain good for about two to three months.

general questions and answers

1.Can I use normal ragi flour?

Yes, you can use, but sprouts seem a bit mild for small children.

2.How long can I keep this powder?

If it is dried and roasted properly, it remains good for two to three months.

3.Can I skip ghee?

Yes, you can skip, but a few drops make the porridge easier to eat.

4.Do I need to add sweetener?

It is better to avoid it for children below one year of age, you can feed plain milk.

5.Is sun drying important?

Drying in sunlight gives the best results, but if sunlight is weak you can keep it under a fan for a longer time.

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