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Ragi kurukku

Ragi porridge

Ragi kurukku
Photo: Narmadhaa, CC BY-SA 4.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Ragi (finger millet) flour60 g
  • Bananas1

You need

  • Medium saucepan with lid
  • Whisk or fork
  • Potato masher or fork
  • Measuring cups and spoons

Method

  1. Whisk 60 g ragi flour into 480 ml (about 2 cups) cold water in a saucepan until there are no lumps.
  2. Cook on low heat for 5–7 minutes, stirring all the time, until thick, glossy and a shade darker.
  3. Mash 1 banana until completely smooth and stir it in. No sugar, salt or honey.
  4. Thin with breast milk or formula to suit the age: runny and smooth at 6 months, thicker at 8 months and up.
  5. Cool, then test a drop on your wrist. It should feel just warm, not hot. Make fresh each time; it sets hard in the fridge.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.