Last night was rough, baby V was so irritable and couldn’t sleep because he was congested. It’s heart breaking to see him like that and he abhors the “snot-sucker” and cries hysterically when we try using that on him. So V didn’t sleep and neither did we. He finally fell asleep at 3am but I’m usually up at 4am for work so I’m definitely super tired, somewhat delirious.
I had a productive morning though – before I left for work, I made him a soothing, warming breakfast porridge which will hopefully help him feel better. (Also heartbreaking, is leaving your child at home when he’s sick because you have to go take care of other sick people). But I’ll hopefully be home within a couple of hours of him waking up, so I really shouldn’t be complaining!
So this Turmeric Spiced Millet Porridge is quite delicious especially when you’ve got the blues. As far as spices, I’ve added turmeric (anti-inflammatory and anti-bacterial), ginger (anti-inflammatory), cardamom (mildly sedating), and peepramul (digestive stimulant).
Health Benefits of Millet:
-Decreases cholesterol levels
-Aids in weight loss. Millet contains tryptophan which decreases appetite.
-Completely gluten-free
-Helps reduce the appearance of fine lines and wrinkles on skin
-Helps with breast milk production
-Relieves menstrual cramps due to its high magnesium content
This porridge is the perfect breakfast for toddlers and even adults, it’s a staple in our house for whenever anyone has the sniffles.
Leave me a comment letting me know what you think!
Namaste.
| Cook Time | 10 minutes |
| Servings |
people
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- 2 tbsp ghee
- 4 tbsp pearl millet flour
- 4 dates (Medjool) can substitute honey
- 1/4 tsp cardamom powder
- 1/8 tsp ginger powder
- 1/8 tsp turmeric powder
- 1/8 tsp peepramul powder optional
- 1/2 tsp almond flour can substitute slivered almonds
- 1 1/2 cups water
- 2 tbsp water
Ingredients
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- In a small bowl, add 2 tbsp of warm water and add in the turmeric powder, cardamom powder, ginger powder, and peepramul powder ensuring there are no lumps. Set aside.
- Place 1 1/2 cups of water in a stove safe pot.
- Remove pits from dates, mash them by hand into the water. Place pot on stove on medium heat, and allow to boil. (omit this step if using honey instead of dates)
- While (date) water is heating, in a separate pot, add ghee and heat on medium-low.
- Once the ghee has melted, add in the millet flour.
- Stir continuously ensuring that flour doesn't burn (turn brown). Flour should become fragrant and light/fluffy in texture. At this time, turn heat to low.
- By now, the date water should be boiling. Carefully strain water into pot with millet mixture and immediately whisk the mixture. Continue whisking on medium heat.
- Add in the spice blend mixture at this time. Continue to whisk so that clumps don't form. The porridge should thicken in 2-3 minutes.
- Once thickened, turn off stove.
- Pour into serving bowl and garnish with slivered almonds (or almond flour).
- Serve warm.
*If using honey to sweeten, add it in after porridge is cooked and in serving bowl. NEVER heat honey.
*Kaphas should eat this in moderation
*Best consumed in the colder months or when an immunity boost is needed due to cold, flu, or illness.