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Panjapullu Kurukku / Finger Millet Porridge for Babies / Ragi Malt / Ragi Kurukku Recipe

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Panjapullu Kurukku / Finger Millet Porridge for Babies / Ragi Malt / Ragi Kurukku Recipe

Hi all cutie babies, this Ragi Kurukku is for you all.. All moms who follow our food blog, apologies for being so late to post one recipe in the ‘food for babies’ category. I have no particular reason why it has taken so much time to post a recipe in this category, though few of our viewers requested for baby food. Apart from that, to be frank, this had been there in my mind since long.

Here I am posting both the recipes of Ragi Porridge by using Ragi Powder and Ragi Seeds.
Ragi Kurukku is a perfect choice that can be easily prepare at home for the little ones. The whole Raggi resembles mustard seeds. This is very delicious and at the same time healthy.


Ragi is high in calcium, protein, minerals, iron and a good mix of amino acids. So consuming ragi porridge prevents the deficiencies of iron and calcium. It prevents malnutrition in babies and provides them an adequate amount of energy. It also improves the production of blood significantly. It enhances your baby’s immunity power. Palm Sugar we use here has numerous health benefits.

About this food, pls. consult your child’s paediatrician before feeding any solid food to your baby. This raggi food can be given to a baby from 6 months to 8 months old. After that you can slowly reduce the frequency of this porridge when you introduce other food to your baby.


 
Ragi kurukku should be in the loose batter consistency once it is cooked well. This porridge should be cooked well, otherwise babies will get stomach ache. I love the aroma that we get towards the end when this porridge is being cooked. That’s the sign that this is cooked properly. If you find this porridge little thick even after it cools, loosen it by adding boiled and look warm water. Don’t add normal water for this purpose.

This Finger Millet Porridge you can use for diabetic patients and adults too. I love to have it as breakfast. Hehe.. Really I like its taste. If you are using it for the adults, no need to sieve the flour as its fibre is very healthy. Also I love to add my favourite jaggery and coconut mix to this.. Try it out, you will make it often for you. Hey, be like babies once in a while... 


Here goes the recipe of Ragi Porridge

Preparation Time: 5 mintes
Cooking Time: 10 minutes
Servings: 2
Calories: 30 / 4 oz.

Ingredients for Finger Millet Porridge:

Ragi Powder – 2 tbsp.
Water – 1 ½ cup
Milk – ¼ cup (optional)
Rock Candies / Kalkkandam – 1 tbsp.
Salt – 1 pinch

How to Make Ragi Kurukku / Porridge
:

Take a pan and sieve Ragi powder. Pour Water little by little and mix the flour continuously without allowing to form lumps. Switch on the stove on medium low heat and start mixing it. When it starts thickening, add the Milk little by little and continue stirring it. Next add the Rock Candies and Salt. Mix again till the porridge is cooked well. As you keep cooking this, it starts to thicken. So keep stirring it until it is cooked well and bubbles start to appear on the surface. This means that your raggi is cooked.

Check the sweetness and add more candies if desired. It should be in the loose batter consistency while removing from stove. You can add ½ tsp. of Ghee (optional, I didn’t add as I made it for me…) at this stage as it aids in easy digestion of your baby.

Ragi Porridge / Finger Millet Porridge by using Whole Ragi / Finger Millet grains:

Start soaking 1 tbsp. of Finger Millet / Ragi in water minimum for four hours or overnight in a cup of water. Wash and strain it twice. Transfer this to a blender and grind it to a fine loose paste. Strain the content to a cloth or a strainer. Pour little more water to your strainer and extract as much as possible. Leave it undisturbed for the next hour until you notice a layer of water collected on the top. Carefully drain this water into a separate bowl and discard. Pour this paste in to a saucepan and add 1 ½ cups of water. Boil this mixture by stirring it continuously, otherwise the millet would form lumps in the bottom. As you cook this, it starts to thicken. So keep stirring until it is cooked and bubbles start to appear on the surface. This means your raggi is cooked. Dip your fingers into water and lightly touch the surface. It should not stick if it is well cooked.

Add in little Salt and the sweetener of your choice. Finally turn off the heat and add Milk if desired. Adjust the consistency to your liking by adding more or little boiled and look warm water to the recipe.

My Recipe Notes on Panjapullu Kurukku:

1. Adding milk to this is optional. You can make this even without Milk.
2. Use the sweetener of your choice. I have used here the normal white rock candies, if you are having Palm sugar light brown rock candies that would be better. You should not add Palm Sugar Candies direct to make the porridge. Put it in look warm water for some time and then filter it as palm sugar candies has dirt in it. You can increase or decrease the amount of rock candy (panam kalkkandam) as per your child’s likeness. If you don’t have rock candy, can add sugar, but it’s always better to avoid sugar and other forms of sugar while making for babies till your baby completes 12 months, in moderation. Because it makes mucus.
3. Please stir the porridge continuously, otherwise lumps will be formed. Once the porridge cools down, it will get thick. So adjust the consistency accordingly.
4. It is better to avoid sugar, which makes mucus for your babies.
5. Make sure that the kurukku is cooked well, otherwise babies will get stomach ache.
6. When it cools down, it will get thick. So adjust the consistency accordingly.
7. It says babies below 6 years usually don’t know the taste and so you can skip adding salt and sugar. They need nutrients and so you can add pureed apples or peaches..
8. Use a soften spoon (silicone feeding spoon) to feed your little one.
9. If left over is there it can be refrigerated for the next day but not more than that. You can consume it, but not for your baby.
10. No need to filter the Ragi Powder if it is for the adults because its fibre is very healthy.
11. If you are using whole millets, store it in an air tight container.
12. Sterilize the spoon and the bowl before feeding this to your baby.

Pictorial (Stagewise Images) of Panjapullu Kurukku:

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Ingredients required for making Panjapullu Kurukku..

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Serve it to your lovely and adorable Baby.. 

Thank you all moms..

Cheers

Seena.

To get all the latest updates, connect with me on Facebook, Twitter, Google +, Pinterest and Instagram. It will keep me motivated.

Hope you all try this and let me know what you think.. We love to see your creations. So, when you make this recipe, take a picture and email it to seenasfoodbasket@gmail.com.

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How to Make Ragi Kurukku for Babies / Kerala Style Baby Food Ragi Kurukku / Ragi Porridge / Muthari Kurukku / Ragi Kangi for Instants / Panjapullu Kurukku Recipe / Ragi Kanji Recipe / Finger Millet Porridge – A Healthy Breakfast / Ragi Porridge for Babies with Whole Ragi Seeds / Ragi Paal Koozh for Babies / റാഗി കുറുക്കു റെസിപ്പി / പഞ്ഞപ്പുല്ല് കുറുക്കു റെസിപ്പി.

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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