Semolina Porridge
This recipe has been provided by my teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies. It is probably my favourite of all breakfast recipes, and it also happens to be the perfect food for infants and mothers, being warm, grounding and stabilising. This dish can be given to mothers for breakfast for the first 21 days after birth.
While it is a very simple and straightforward recipe, one challenge is ensuring it does not become thick and gluggy or lumpy during cooking - which is why it is important to add the hot water at the beginning.
Serves 2
Ingredients
1/2 cup semolina
2 tbsp ghee
1 cup boiling water
2 cups non-homogenised milk
1/2 tsp cardamom, ground
1/2 tsp cinnamon, ground
2 tbsp raw sugar, such as jaggery or coconut sugar, as per taste
1 handful raisins or sultanas
1/4 cup almonds (peeled and chopped) - optional
Method
Heat Ghee in a saucepan. Add the semolina and gently cook it over low to medium heat for approximately 3-5 minutes until it starts to turn a pinkish brown, and it leaves a pleasant smell (Note: stir it constantly to avoid burning).
Immediately add ½ cup of the boiling water and mix it well to avoid lumps. Add remaining boiling water and continue cooking.
Add the 2 cups of non-homogenised milk and stir well.
Add the spices, raisins, almonds and sugar.
Stir continuously, cooking for another 3-5 minutes until the porridge thickens (thickish, soup-like consistency) and bubbles.
