Ragi Malt Powder for Babies
Ragi millet is sprouted to make the Ragi Malt powder and is the best Baby Weaning foods. Ragi Porridge is suggested as the first Baby weaning food after 6months, when the baby is ready for Solids. (You can read our Blog on how to identify when the Baby is ready for Solids).
Ragi Powder can be made as Porridge or can be added in other Baby weaning food.
- 1/2 kg Whole ragi
Wash the ragi thoroughly and soak it in water for 24-36 hours. Rinse and change water thrice a day
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BLW Ragi Malt Powder Recipe Ingredient[/caption]
Wash the Ragi thoroughly and soak it in water for 24-36 hours. Rinse and change water thrice a day
Once done, rinse thoroughly and hang it in a muslin cloth overnight. Sprinkle water now and then to keep it moist
The next morning, you will notice the ragi has sprouted.
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Sprouted Ragi[/caption]Rinse Sprouted Ragi carefully without disturbing the Sprouts in water. Drain the water and keep the water aside. (You can use this water while grinding)
Put the Sprouted Ragi in a Wet Grinder/ Mixer Grinder
Start grinding in wet grinder or mixie (whichever is available) by adding water little by little. (you can use the water we set aside)
After about 15-20 min, while grinding you can see the liquid (milk) oozing out.
Filter it first using a fine metal kitchen sieve.
Next sieve it again through a fine muslin cloth using a ladle to speed up the process. Add a little water if the milk consistency is very thick.
The residue has to added to the grinder again and repeat steps 6-9 thrice.
The final Ragi Milk collected has to be refrigerated for an hour to allow the residue to settle down.
After an hour, pour out and discard the top thin watery layer which would have formed while storing.
Mix the residue well with a ladle and pour it on a thin cloth placed over a folded thick cloth (4-5 layers). Note: if you have a traditional bamboo moram (Bamboo strainer) that is the best to place beneath this cloth.
Place it outside in the hot sun till it thoroughly dries. (If it's a cloudy day, please avoid making it as it tends to form mold and your efforts would be wasted).
Crumble the half dried malt cake and let it dry again for a day or two in the sun.
Grind it to a fine powder in the mixie and refrigerate in an air tight container.