Daliya, desi porridge

Oat porridge with cardamom infused milk, cinnamon, almonds, dried fruit and a sprinkle of flaxseed

The key to sustaining yourself from the early hours of Sehri is eating slow releasing grains and porridge my dear is the answer!

INGREDIENTS

1 cup semi skimmed milk

2 cardamom pods 

1 tbs. dried fruit (raisins, roughly chopped dates, figs, apricots, candied orange peel…)

1/2 cup whole rolled oats (I prefer whole for their texture!)

sprinkle of cinnamon (alternative: nutmeg)

1/4 cup mixed nuts (includes: almonds, hazelnuts…) 

1 tbs flaxseeds (everything is optional…)

METHOD

1. Heat the milk, crushed cardamom pods and dried fruit in a saucepan on a medium heat.

2. When the milk comes to a boil, lower the heat to a simmer and pour in the oats and cinnamon.

3. Stir the saucepan and continue simmering for 3 minutes or until the oats have softened and absorbed the milk. You can continue cooking your oats if you like them softer! Be careful not to overcook your oats otherwise the porridge will become stodgy and gruel like!

4. Pour your porridge in a bowl (or eat it out of the saucepan, your choice!). Sprinkle over the nuts and flaxseeds.

5. Eat your porridge. I felt absurd writing this recipe but it’s about elevating your simple boring porridge!