Homemade sprouted ragi milk powder for babies is one thing that many moms like to keep ready when their little ones start solids. It is made by soaking and sprouting the ragi, then the milk is extracted and dried completely to get a smooth powder. The taste stays mild and simple, so babies usually take it without much trouble.
This sprouted ragi powder is mostly given for babies around 6 to 9 months as it keeps them full for some time and gives slow steady energy. Ragi has natural fiber, calcium and iron, so it is seen as a good early-millet to start with. When cooked slowly, this powder turns into a smooth porridge, and that feels gentle for small tummies.
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About Sprouted Ragi Milk Powder
Homemade sprouted ragi milk powder is a traditional first solid food many families prepare when they look for a healthier option for baby food. The process needs little time and effort since we have to soak, sprout and extract the milk from ragi. After that the milk is dried under the sun so it becomes crisp and turns into fine powder when ground.
The flavor stays earthy and very soft, and when cooked it becomes creamy and has a comforting feel. Some prefer completely plain porridge, and some add tiny bit jaggery after the baby crosses one year. Either way the porridge is easy on the stomach and gets digested slowly.
There are two common ways for making ragi porridge: one with sprouted flour and another with this sprouted milk powder. The milk powder version gives a lighter taste and sometimes babies accept it quicker. It also helps on busy days because you only need to mix with water and cook for few minutes.
I mostly prepare this in small batches that last for two months or so. It helps a lot during busy mornings or even travel times, since the powder cooks very fast and doesn't need many things.
Sprouted Ragi Milk Powder Ingredients
- Whole ragi - I have used whole ragi to make the sprouted version, and it gives a very fresh and mild flavor. You can use finger millet also since both are same thing.
- Water - I use water for soaking, sprouting and extracting milk. You can add little extra when you want thinner milk.
- Sprouted ragi powder - I have used this for making porridge quickly as it mixes smooth and cooks fast too.
- Jaggery - I add small amount only for babies above one year to give mild sweetness. You can skip easily for smaller babies.
- Ghee - I add few drops while cooking as it helps digestion and gives soft touch to the porridge. You can leave it also.
Why This Recipe Works
- This recipe is a clean homemade option, so you know what goes inside your baby's food.
- It gives creamy and smooth porridge that is easy for small babies to swallow.
- You can store the powder for weeks, so it is helpful whenever you need quick meal.
- Ragi has natural calcium, iron and fibre, making it a good starter millet.
- This recipe is simple to prepare and works for different ages too.
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How to make Sprouted Ragi Milk Powder Step by Step
To make ragi powder
1.Soak ragi over night, rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hours you will see small sprouts coming out.
2.Now transfer this mixture to a mixer jar and grind it and extract thick milk, use a strainer to extract milk. Then again add little more water and extract milk.
3.I always extract milk twice. Now transfer the extracted milk to a bowl and keep it undisturbed for 15 minutes. You can see clear water floating on top. Slowly drain the clear water alone. Then you will be left out with only thick milk.
4.Now pour the thick ragi milk to a flat bottomed wide tray. Let it dry under the sun for at least 2 days until it becomes dry completely and starts to show splits. I broke them roughly.
5.Transfer the broken pieces to a mixer jar and grind it to a fine powder. Roast the powder for 3-5 minutes just until the heat gets onto the flour. Cool down and then store.
To make porridge
1.Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder (I used homemade)to the pan.
2.It should be very watery like this. Whisk well so that there are no lumps. Add ghee to it and start cooking.
3.Let it cook in low flame, It will start to thicken , at this stage add your sweetener. I used palm sugar candy powder.
4.Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.
Serve warm!
Expert Tips
- Drying - I usually dry the ragi milk fully under sun because even small moisture may spoil it later.
- Sprouting - I have seen sprouted ragi feels lighter and gets digested easier for babies.
- Milk thickness - I extract milk twice so the mixture doesn't turn too thick while drying.
- Roasting - I usually roast the powder lightly if I am storing big batch. It is optional but you can roast it for storing.
- Storage - I keep it in a airtight jar and use only dry spoon since this absorbs moisture fast.
Serving and Storage
Serve sprouted ragi milk porridge warm, either plain or with few drops of ghee. This works well as a morning feed or evening small meal The porridge becomes thick after it cools down, so I mostly add a little warm water when reheating it. You can store the powder in a dry container, and it will stay good for almost two to three months.
FAQS
1.Can I use normal ragi flour?
Yes you can use, but sprouted feels little lighter for tiny babies.
2.How long can I keep this powder?
It stays good for two to three months if dried and roasted properly.
3.Can I skip the ghee?
Yes you can skip, but few drops makes porridge smoother to eat.
4.Do I need to add sweetener?
For babies below one year better to avoid, you can feed plain.
5.Is sun drying important?
Sun drying gives best result, but you can keep under fan for long time if sunlight is weak.
If you have any more questions about this Homemade Sprouted Ragi Milk Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Sprouted Ragi Milk Powder Recipe for Babies
Ingredients
For making sprouted ragi powder
- 1 cup whole ragi
- water as needed
For making the porridge
- 2 tablespoon sprouted ragi powder
- 1 cup water
- 1 teaspoon jaggery optional
- ¼ teaspoon ghee optional
Instructions
To make Sprouted Ragi powder
- Soak ragi overnight, rinse it well then drain water and transfer to hot box set aside undisturbed for 8 hrs you will see small sprouts coming out.
- Now transfer this mixture to a mixer jar and grind it and extract thick milk, use a strainer to extract milk. Then again add little more water and extract milk.
- I always extract milk twice. Now transfer the extracted milk to a bowl and keep it undisturbed for 15mins.You can see clear water floating on top. Slowly drain the clear water alone. Then you will be left out with only thick milk
- Now pour the thick ragi milk to a flat bottomed wide tray. Let it dry under the sun for at least 2 days until it becomes dry completely and starts to show splits. I broke them roughly.
- Transfer the broken pieces to a mixer jar and grind it to a fine powder. Roast the powder for 3-5 minutes just until the heat gets onto the flour.
- Cool down and then store.
To make porridge
- Add ¾ to 1 cup of water in a pan. Add sprouted ragi powder(I used homemade)to the pan.
- It should be very watery like this. Whisk well so that there are no lumps.Add ghee to it and start cooking.
- Let it cook in low flame,It will start to thicken , at this stage add your sweetener.I used palm sugar candy powder.
- Keep cooking until it starts to coat the ladle as shown. At this stage switch off. The whole process will take 5-7 minutes in low flame.
- Feed warm along with few drops of ghee or as such.
Notes
- Drying - I usually dry the ragi milk fully under sun because even small moisture may spoil it later.
- Sprouting - I have seen sprouted ragi feels lighter and gets digested easier for babies.
- Milk thickness - I extract milk twice so the mixture doesn't turn too thick while drying.
- Roasting - I usually roast the powder lightly if I am storing big batch. It is optional but you can roast it for storing.
- Storage - I keep it in a airtight jar and use only dry spoon since this absorbs moisture fast.
Unknown
Can I add this powder directly to the hot milk
SHARMILEE J
No it needs to be cooked
Nalini Sathish
Useful recipe thanks for sharing this recipe.
I have a doubt while we doing in bulk we give this in rice mill after that we have to sieve this flour or not
SHARMILEE J
No need to sieve
Saranya
Rather than Sun Dry, can we dry it in room temperature as well? Or is there any alternate way for drying the thick ragi milk?
SHARMILEE J
Not really sure...try drying under the fan
Preethiya
Want to know, will t be sour taste once done??
Sharmilee J
No the porridge will not taste sour
Taj
While drying in the sun for two days it gives some smell? I tried but some smell is coming in it.
Sharmilee J
It may give a sour smell that is not a problem
Vinodhini
Hi Sharmi, I have done all the steps as mentioned above, and while drying in sun, I kept the tray closed (just to avoid dust on top)... I kept it like that for half a day and the same night as well.. Next morning there is a brown layer on top of the milk... I tried to remove some of the brown sediments and again kept for drying under fan (as there is not enough sun).. Can the powder be used for 7month old baby? or is it spoilt?? 😥
Sharmilee J
Not really sure as its difficult to say without seeing....sorry
Aruna
Does this powder needs to be refrigerated and stored?
Sharmilee J
No need but if you are storing for more than 3 months then yes refrigerate it
Vaarshika
For bulk storage rosting...should we roast it before step 1 .
We need to roast the raagi before soaking them ?
Sharmilee J
No just roast the sprouted powder and store
Subha
Hi sharmi....if we prepare for a single day, shall we boil the extracted milk directly without drying it out under sunlight and feed baby on the same day
Sharmilee J
yes yes you can do that...I have posted that version too as ragi paal koozh
Sunitha
hi sharmi,
as i doubt about adequate sun after extracting milk, can i sprout the ragi, sun dry or roast it and store it in fridge. and when making porridge can i follow the above recipe with this...will it work..?
Sharmilee J
Yes you can do that too....but that will be like sprouted ragi powder and not milk powder.But still it is good too.
Vinothini
Very nice. How to make recipe from this powder?
Sharmilee J
Please check my ragi milk porridge recipe
Priya
Can i store ragi paal koozh for few days?
Sharmilee J
It will turn sour
Jayanthi
Hi sister, thanks for the recipe. The recipe is clear for short storage but for long storage method I can't understand when should we dry roast as you mentioned in notes.
Sharmilee J
Roasting the powder increases the shelf life
Mrs. Alroy
Hi sister, I'm trying to make ragi milk powder. Half of the process have been done. Milk has been extracted and kept it undisturbed to remove excess water. Now it's ready to keep under sunlight. But the milk is really sour tasted now. What shall I do?Is it normal?
Sharmilee J
If its not delayed as given in the recipe you can go ahead using it, incase u delayed in the process then sorry it has to be trashed
Archana
Hi, THANKS FOR THE recipe. can I dry it in the oven if there's not enough sun in winter? what temperature setting etc do you recommend? any other ways to dry?
Sharmilee J
I am really not sure of baking in oven
Deepa
Hi sharmee, I jus read ur ragi porridge .
I have a question shall we make porridge
Without taking milk for 10 th month baby?
Sharmilee J
Check out my other instant ragi porridge recipe
Veena
Excellent.. just what i was looking for..thanks
Nithya Ravi
Can we follow the same method to make godhumai (whole wheat) milk powder ?
Sharmilee J
not really sure