The making of ragi sprouts is done by processing begins by soaking whole ragi grains in water and tying them in a muslin cloth to sprout, which actively multiplies their natural levels of iron, calcium, and vitamin C. Once the tiny white shoots emerge, the grains are thoroughly sun-dried to halt growth and eliminate moisture, turning them into a crisp, highly shelf-stable ingredient. This traditional method breaks down complex starches and reduces anti-nutrients like phytic acid, making the final product exceptionally easy for an infant's delicate system to absorb.

Ingredients: Sprouted Ragi (Finger Millet)

Shelf Life: 4 months from the manufacturing date.