The everyday first porridge — smooth, mild and ready in minutes. The simplest way to serve sprouted ragi.
Naturally rich in calcium & iron
Finger millet is recognised among Indian cereals as a valuable source of calcium and iron — helpful as a baby’s iron stores begin to run low after six months.
Source: ICMR–National Institute of Nutrition, Indian Food Composition Tables (2017)
Ingredients
- 2 tbsp Sprouted Ragi Cereal
- 150 ml Warm water (or expressed breast milk / formula — not cow’s milk under 1 year)
Equipment
- Small saucepan
- Whisk or spoon
- Feeding bowl
Method
- Whisk Whisk 2 tbsp of Sprouted Ragi Cereal into 150 ml warm water until smooth and lump-free.
- Simmer Cook on a low flame for 2 minutes, stirring continuously, until the porridge thickens.
- Cool & serve Cool to a safe temperature, check on your wrist, and serve fresh.
Serving
Serve warm, freshly made. Adjust the consistency with a little more liquid for younger babies.
Storage
Best served fresh. Do not store cooked porridge.
Why parents like it
- Single-ingredient base
- No added sugar
- Gentle, mild taste
Gentle tips
- Introduce one new food at a time.
- Start with a thinner consistency and thicken as baby grows.
Made with Sprouted Ragi Cereal.
Suitable from 6 months of age as part of complementary feeding. Always cool food to a safe temperature and consult your pediatrician about your baby’s individual needs.