Ragi Hurihittu (12 months+)
Do you remember those childhood days when the kitchen was filled with the warm, nutty aroma of homemade snacks? That’s exactly the feeling I wanted to capture with Ragi Hurihittu. This isn’t just a snack—it’s a slice of tradition, lovingly made to bring back memories of home while nourishing your family.
At the heart of Ragi Hurihittu is Ragi (finger millet)—an ancient grain that’s been a staple in our homes for generations. But this isn’t just any Ragi. It’s carefully washed, soaked, and popped to perfection, unlocking a deliciously nutty flavour and amplifying its nutritional benefits.
To make it even more special, we’ve added the warm, aromatic embrace of green cardamom (elaichi). The result? A wholesome, subtly sweet treat that’s rich in calcium, iron, and fibre—perfect for growing kids and health-conscious adults alike.
Key Benefits
Ingredients
Sprouted Ragi (finger millet)
Green Cardamom (Elaichi)
Nutritional Facts (per 10g serving)
| calories | 100 |
| protein | 4g |
| carbs | 22g |
| fat | 1g |
| fiber | 3g |
Recipe Instructions
Ingredients Needed:
- 1MIGHTYGRAINS Ragi Hurihittu Mix - 1 cup
- 2Jaggery powder - 1 cup
- 3Ghee - 1-2 teaspoons
- 4Milk - as needed
- 5Freshly grated coconut - ½ cup
Steps:
Combine 1 cup of Ragi flour, 1 cup of jaggery powder, 1-2 teaspoons of ghee, and a splash of milk in a bowl
Mix well until smooth and lump-free
Gently fold in ½ cup of freshly grated coconut
Roll the mixture into small, bite-sized balls
Allow the laddus to set for a few minutes before serving
Frequently Asked Questions
What age is best to introduce Ragi Hurihittu?
Babies can start enjoying sprouted Ragi Hurihittu (popped Ragi flour) from 12 months and older, depending on individual readiness for solids.
Where else can I use Popped Ragi Flour ( Ragi Hurihittu)?
It is best used to make cookies, laddus, and brownies.
