Millet Porridge for Babies
Little ones will love it! A simple recipe for a tasty porridge! Baby food needs to be prepared with great care. From about eight months on, we start giving babies more or less solid food — but cooked quite differently than for ourselves. Baby-food recipes call for longer cooking, which is why millet porridge for adults and the very same porridge for babies are made in different ways.
Cooking method
-
Step 1:
Ingredients
-
Step 2:
First, sort and rinse the millet in cold running water, then soak it for at least an hour to draw out any bitterness.
-
Step 3:
Drain the soaking water, add the amount of fresh water called for, and cook for fifteen minutes over low heat, stirring constantly. Once the water has evaporated and been partly absorbed by the millet, pour in hot milk. It's best to use "Agusha" baby milk or reconstitute an age-appropriate infant formula, so the baby gets all the vitamins and minerals they need from the porridge.
-
Step 4:
Cook the porridge for another fifteen minutes, then take it off the heat and stir in the butter.
-
Step 5:
If your baby doesn't chew well yet, push the porridge through a sieve or blend it smooth. You can vary it with grated fruit — apple, pear, or banana.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Millet groats - 335 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted sweet-cream butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Ghee - 869 kcal/100g
- Water - 0 kcal/100g
