Ingredients :
- Ikai Organic mixed millet dalia: ½ cup
- Water: 2½ cup
- Milk: 1 cup
- Ikai Organic sweetener of your choice, like raw honey, raw sugar or jaggery powder: 2 tbsp
- Green elaichi or cardamom powder: ¼ tsp
- Cinnamon powder: Pinch
- Almonds, to garnish
- Fruits of your choice, like banana, strawberry, apple, pear, cherries, roughly chopped
- Ikai Organic sweet basil seeds : 2 tbsp soaked in a small bowl of water for an hour, it can be had unsoaked as well
- Fresh pudina or mint leaves, to garnish
Method :
- Lightly toast the millets in a saucepan over low heat.
It will begin to turn golden and pop a little.
Take off heat and keep aside to cool.
- In the same saucepan, over medium heat, add millets along with water or milk.
Keep stirring frequently, till the millets absorb all the water/ milk.
If you are cooking in water then add the milk and keep stirring until the millets are cooked well and it's a creamy mixture.
Add the cinnamon powder and the cardamom powder and mix.
Take off heat.
- Alternatively, pressure cook the millets and follow the steps below to do so.
Heat 2 cups of water over medium heat in an uncovered pressure cooker.
Add the ground millets plus the toasted millets and bring the water to a boil.
Cover, reduce the heat and pressure cook over low heat for 4 to 6 minutes, about 1 whistle.
Take off heat and let the pressure release on its own.
Open up the cooker and add the milk, return to heat and cook until the porridge turns creamy.
Add the cinnamon powder and the cardamom powder, mix and take off heat.
- Once the millets are thoroughly cooked -- either in the pressure cooker or the saucepan -- stir in the sweetener of your choice.
Add the almond slivers, raw/soaked chia seeds without the water and the cut fruits.
Garnish with mint leaves and serve warm.
Note: The porridge thickens a bit as it cools, so adjust the amount of water and milk accordingly.
