Ragi grain – 1 cup
Water – as required
Soak 1 cup of ragi overnight. Puree the soaked grain with less water till you can see that the grains are getting pulped. Do not pour too much water at the beginning, the grains will not get crushed. Once your have a paste, add water and puree some more. Now pass the mixture through a muslin cloth to extract the ragi milk. You can extract milk a couple of times. Now bring the extract to boil on a slow flame, stirring occasionally to make sure that no lumps are formed. Allow it to cook for about 10 minutes and till it starts to thicken.
If you add too little water, the mixture will thicken too soon, before the ragi extract has cooked. If you add too much water, you will need to cook it for longer till you get the desired consistency.
Some suggestions on what to add to this extract:
1. boiled and pureed apple
2. boiled and pureed carrots or other vegetables your baby likes
3. jaggery if your baby is used to the taste
4. just like that, your baby might lap it up!
A traditional recipe and thanks to Anjali Purohit for making it sound delicious in the ragini custard recipe she provides in her book, Ragi-Ragini.