Mira Manek’s millet porridge

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)
1-2 dates
1½ tbsp oats
¼ tsp ground cardamom
Handful walnuts to garnish
A few raspberries (or any berries)

  1. 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.
  2. Add the milk and water to the saucepan and keep stirring as the porridge will begin to thicken. 
  3. Break apart or chop the dates and add them to the porridge.
  4. Then add the oats along with the cardamom and simmer for a few more minutes. 
  5. Pour the porridge into a bowls and garnish with fruit and nuts. Serve, and enjoy while warm. 
To try more of Mira Manek's amazing recipes click here to buy her book
Saffron Soul: Healthy, vegetarian heritage recipes from India

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