Introducing Kurakkan (Finger Millet) to Baby

Ahalya was introduced to her 47th ingredient in a breakfast of Kurakkan Porridge or finger millet.
I cooked 4-5 tbsp of kurakkan flour in a cup or so of water For about 6-7 minutes until it was cooked completely into a semi solid, glutenous paste (make sure it is completely cooked as uncooked dietary fibers may cause diarrhea and stomach problems in infants). Kurakkan serves as one of the best weaning food preparations for your little one after 6 months of age.
As a wholegrain, Finger Millet has a huge protein and mineral content when compared to many other cereals. This includes Bcomplex vitamins including niacin, thiamin, and riboflavin, lecithin and vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous and potassium. Feeding babies with Kurakkan porridge on a regular basis can help improve their overall immunity and growth. Kurakkan flour also contains complex carbohydrates which makes blood release glucose into the bloodstream slowly. This keeps the baby fuller for longer too. It’s high concentration of dietary fibre aids in digestion and prevents your little one from over eating.
Kurakkan is also rich in iron and calcium that improves bone development and the production of blood significantly. It also prevents diseases like osteoporosis and anemia (it is best to serve finger millet porridge without milk as it may hinder the absorption of iron in the cereal). In addition, Kurakkan flour is known to release growth hormones and aid healthy skin and hair growth due to the presence of amino acid methionine.

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