Sabudana kanji is a gentle and easily digestible option for many babies. Here's a simple recipe:
Ingredients:
1) Sabudana (sago)
2) Water
3) Breastmilk or formula (optional)
Instructions:
Soak the Sabudana: Wash 2-3 tablespoons of sabudana thoroughly. Soak it in clean water for 3-4 hours or until it becomes soft and translucent.
Cook the Sabudana: Drain the soaked sabudana. Add it to a pot with fresh water. The water-to-sabudana ratio should be about 3:1.
For a smoother texture, you can cook it in a pressure cooker for a few whistles.
For a softer method, cook it in a regular pot until the sabudana is completely cooked and soft.
Thicken or Dilute: Once cooked, let the kanji cool down completely. You can:
Thicken: For babies who prefer a thicker consistency, cook the kanji with less water or mash it slightly.
Dilute: For babies who prefer a thinner consistency, add breastmilk or formula to dilute the kanji.
Sweeten (optional): If your baby is used to sweet flavors, you can add a tiny amount of breastmilk or formula for sweetness. Avoid adding sugar directly, as it's not recommended for babies.
Serving Suggestions:
Introduce sabudana kanji gradually, starting with small amounts.
Monitor your baby for any allergic reactions or digestive issues.
Always serve the kanji at lukewarm temperature.
Remember: Every baby is different. It's essential to observe your baby's cues and adjust the recipe accordingly. If you have any concerns, consult your pediatrician.
