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This recipe is from Mira Manek, the author of the healthy vegetarian Indian heritage book called Saffron Soul. Mira Manek's food style is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes.
This millet porridge tastes like a warm creamy indulgent dessert but is nutritious, gluten, dairy and refined sugar free, using just a few dates and fruit to add sweetness. It uses coconut milk but you can use any milk you prefer. Millet is rich in vitamins such as vitamin B; and in minerals like calcium, iron, potassium, zinc and magnesium. Its been eaten for centuries in places such as Africa and India and now gaining popularity here. A great way to add variety to your breakfasts.
Millet porridge by
Ingredients (1 large bowl or 2 small bowls)
1 tsp coconut oil
½ tsp ajwain / carom seeds
1½ tbsp millet flour
150ml water (around ¾ of a cup)
150ml coconut milk, or any milk you like (around ¾ of a cup)
1½ tbsp oats
¼ tsp ground cardamom
Handful walnuts to garnish
A few raspberries (or any berries)
- Add the coconut oil to a saucepan and melt over medium heat. Add carom seeds, let them brown for a minute and then add the millet flour. Keep stirring and cook this mixture for 3-4 minutes.
- Add the milk and water to the saucepan and keep stirring as the porridge will begin to thicken.
- Break apart or chop the dates and add them to the porridge.
- Then add the oats along with the cardamom and simmer for a few more minutes.
- Pour the porridge into a bowls and garnish with fruit and nuts. Serve, and enjoy while warm.