Introducing My Baby to Ragi Porridge as the first baby food meal.

As a mother, every milestone in my baby’s life felt like a little celebration, and introducing something beyond milk was no exception. After six months of exclusively formula feeding and not giving a single drop of water, the time finally came to begin our journey with new foods. And being an Indian mother, the choice was clear our first food had to be ragi porridge!

The First Spoonful

I started slow, just two tiny spoons of ragi porridge mixed with formula milk. To my delight, my baby took to it quite well or so I thought! The first two days were a rollercoaster, with rejection at its peak. Tiny lips clamped shut, little hands pushed the spoon away, and expressions of pure betrayal filled those curious eyes. I wondered if I had made the right choice, but I reminded myself any new tastes take time. I got my mom to the rescue. She like her traditional methods locked up the hands so that there was no more fuss entertained.

By the third day, something changed. There were no more scrunched-up faces or dramatic refusals just a smooth acceptance of this new taste and texture. It felt like a small victory, one that made all the patience and persistence worth it!

Gradually Increasing the Quantity

At first, it was just a tiny taste two small spoons of ragi porridge, carefully fed while watching every little reaction. Would my baby accept it? Would there be any discomfort? These questions constantly ran through my mind. To my relief, those tiny bites were met with curiosity, followed by adorable messy smiles.

Day by day, I slowly increased the quantity, celebrating every extra spoonful my little one accepted. From two spoons, we moved to four, then six, all while ensuring my baby’s tummy was happy and digestion was smooth. Of course, there were days of rejection cute frowns, turned faces, and tiny hands pushing the spoon away. But patience was key. I knew this was a new experience, and rushing it would only make things harder.

Each meal was a tiny victory, a step closer to building a healthy food habit. And let’s be real seeing my baby happily licking the spoon was the most rewarding moment of all!

Transitioning to Amul Toned Milk

Once my baby got used to the taste of ragi porridge with formula, I slowly transitioned to using Amul toned milk. It was a process of trial and observation, ensuring my baby digested it well and enjoyed the new consistency.

While full-fat milk is often recommended for toddlers, I opted for Amul Toned Milk because it provides just the right balance not too heavy on fat yet rich in protein and calcium. Plus, it was easier to digest and didn’t cause any mucus build-up, which some full-cream milk varieties can lead to.

Now, toned milk has become a part of our daily routine, and my baby enjoys it in multiple forms. However, I always recommend consulting your pediatrician before making any dietary changes since every baby’s needs are unique.

Why Ragi Porridge?

For generations, Indian mothers have relied on ragi as an introductory food, and for good reason. It was packed with calcium, iron, and fiber, making it an ideal choice for a growing baby. Ragi was also gentle on tiny tummies and helped in overall development.

If you need the recipe of ragi porridge it is available right here.

Looking Back: Exploring More Flavors

Before introducing ragi, I did a lot of research on organic products, wanting to give my baby the purest and safest food. For the first attempt, we bought ragi seeds, dried them, and made the powder at home, ensuring it was fresh and chemical-free. While this was a fulfilling process, I soon started exploring other options for convenience and variety. That’s when I discovered Slurrp Farm’s trial combo packs, which offered different flavors of cereal. Gradually, I transitioned to using these alongside homemade ragi, allowing my baby to experience new tastes and textures while still ensuring wholesome nutrition.

After successfully introducing ragi, I was excited to explore more flavors and textures for my baby. From mashed fruits to soft khichdi, the journey of food discovery had just begun!

Pregnancy is a beautiful journey, but let’s be honest it comes with its fair share of challenges. When I was pregnant, I had terrible bouts of vomiting, and digesting normal ghar ka khana felt like a battle. No matter what I ate, acidity would kick in and make things worse.

Acidity Relief During Pregnancy

I remember spending days on just normal rice and solkadi – a goan digester made from coconut milk infused with kokum, salt and coriander leaves. It was one of the few things that felt light on my stomach and helped keep acidity at bay.

Seeing me struggle, my mom did what every mom does she called her mom squad! After asking several of her friends, she came back with a simple remedy: saffron in milk.

How it Became My Saviour

I was skeptical at first. How could a few tiny strands of saffron help with something as uncomfortable as acidity? But I was willing to try anything for relief. So, every day, I started having a warm cup of milk infused with a few strands of it. And honestly? It worked like magic!

It helped soothe my digestive system, reducing the burning sensation that acidity caused. It also made digestion a little more bearable, which meant I could finally enjoy my meals without the fear of post-meal discomfort.

So, every day, I would have a warm cup of milk infused with a few strands of saffron, and honestly, it worked like magic. It helped ease my acidity and made digestion a little more bearable. Who knew something as simple as a few golden strands could make such a difference? Now, whenever I use golden strands in my desserts, I can’t help but remember those days! 😊

How Much golden strands to Use?

Saffron is a potent spice, so a little goes a long way. I used about 2-3 strands in a glass of warm milk every day. It’s important not to overdo it, as excessive consumption can lead to complications during pregnancy. If you’re unsure about the right amount for you, consulting your doctor is always a good idea.

Which Brand Did I Use?

I personally used Everest saffron and Patanjali saffron during my pregnancy. Both brands offer good-quality, but you can choose the one you trust the most. Just make sure to go for pure to get the best benefits.

Another fantastic option is local Kashmiri saffron, which is known for its rich aroma and deep color. A good friend of mine brought me some during her visit to Kashmir, and I found it to be of excellent quality as well. If you have access to it, it’s definitely worth trying!

Other Benefits of Saffron During Pregnancy

Apart from helping with acidity, saffron has other amazing benefits for expecting moms:

• Improves Mood: Pregnancy hormones can take a toll on your emotions. Saffron is known to have mood-enhancing properties that can help you feel more relaxed.
• Aids in Digestion: It helps in reducing bloating and gas, making digestion smoother.
• Promotes Better Sleep: Sipping saffron-infused milk at night can help you sleep better, which is much needed during pregnancy.
• Enhances Skin Glow: Many believe that consuming saffron gives your skin a healthy glow (though genetics play a big role too!).

A Special Memory Tied to Saffron

Even now, whenever I use saffron in my desserts whether it’s in kheer, phirni, or badam milk. I can’t help but remember those pregnancy days. It’s amazing how something as simple as a few golden strands can hold so many memories and bring so much comfort! 😊

If you’re struggling with acidity during pregnancy, give this remedy a try and let me know if it works for you too! Have you tried saffron in any other way? I’d love to hear your experiences.

Disclaimer: Always consult your doctor before adding anything new to your pregnancy diet.