No added salt while she is little, no added sugar until she is two, and no honey before one.
Her food can feel too plain, and you worry she will not eat without a little namak or gud. But flavour is never what we hold back. Spice and ghee are welcome from her first bowl.
There are two reasons, and they are separate. Salt is hard on her kidneys, which are still growing and cannot handle extra yet. Sugar is different: this first year is when her taste is forming, so the flavours she meets now quietly become her idea of normal food. And added sugar gives her nothing she actually needs.
Honey waits for a safety reason beyond the sugar one. The worry is that honey can carry a germ that can make a baby under one seriously ill, and cooking it changes nothing. After her first birthday she is old enough for honey to be safe. It is still an added sugar, though, so like every sweetener it waits until she is two. Her honey page has the full reason.
To her body, jaggery, honey and white sugar are all the same one thing: added sugar. Jaggery feels natural and homely, and older feeding advice really did reach for a little gud for energy, so the instinct makes complete sense. But that advice has moved on. Jaggery is not a healthier or iron-rich sweetener for her, and the current Indian guidance counts jaggery, honey and white sugar exactly the same under two.
A gentle tadka of jeera, a pinch of haldi, a good drizzle of ghee over her soft khichdi are all welcome from her very first bowl. It is added salt, sugar, jaggery and honey that wait, never flavour or fat.