6 kheer (porridges) for 1+ year toddlers & kids
‘ Tasty breakfast for 1+ year toddlers or easy-to-eat before school breakfast ideas for little kids ‘ ..
Recipe #1 – Semolina Kheer ( rava/sooji )
Ingredients: ( for #1 – Semolina (rava) kheer )
2 Cups / 250 ml – milk ( thick / full fat milk )
1/4 cup / 60 gms – semolina (rava/sooji)
2 tsp – raw sugar ( or jaggery )
1 cardamom ( or a pinch of cardamom powder )
2 tsp – pistachio powder ( or almond powder )
1 tbsp – ghee
1/4 cup / 60 gms – semolina (rava/sooji)
2 tsp – raw sugar ( or jaggery )
1 cardamom ( or a pinch of cardamom powder )
2 tsp – pistachio powder ( or almond powder )
1 tbsp – ghee
Method:
Step 1) Get ready with all the ingredients
Step 2) Heat a pan and add a tbsp of ghee
Step 3) Add 1/4 cup semolina (rava/sooji) and roast for 20 seconds on low-heat ..
Step 4) Add 2 tsp pistachio powder and roast for 20 seconds
Step 5) Add little milk and stir on low-heat for 30 seconds.. ( this will start thickening like a cream .. )
Step 6) Add the remaining milk, 2 tsp raw sugar or jaggery,1 cardamom or powder.
Step 7) Heat on medium-high and bring it to a boil .. ( keep stirring until it boils )..
stir like an ‘8’ to prevent semolina from sticking to the pan
Step 8) When it starts boiling, reduce to low and cook for 2 minutes .. ( keep stirring every 30 seconds )..
Once ready, quickly pour into a bowl and let it cool .. (remove the cardamom, if you used whole).. serve when slightly warm ..
Recipe #2 – Ragi (finger-millet) kheer
Ingredients: ( for #2 – Ragi (millet) kheer )
2 Cups / 250 ml – milk ( thick / full fat milk )
1/4 cup / 60 gms – ragi flour ( millet flour)
2 tsp – raw sugar ( or jaggery )
1 tbsp – coconut (shredded or grated )
1 tbsp – cashew ( finely chopped or powder it for 1year baby)
1 tbsp – ghee
1/4 cup / 60 gms – ragi flour ( millet flour)
2 tsp – raw sugar ( or jaggery )
1 tbsp – coconut (shredded or grated )
1 tbsp – cashew ( finely chopped or powder it for 1year baby)
1 tbsp – ghee
Method:
Step 1) Get ready with all the ingredients
Step 2) Heat a saucepan and add 1 tbsp of ghee
Step 3) Add 1 tbsp finely chopped cashew, 1 tbsp coconut shreds and 1/4 cup ragi(millet) flour
Step 4) Mix on low-heat for 30 seconds ..
Step 5) Add little milk and mix on medium-heat until it looks thick and creamy ( takes 1 minute )..
Step 6) Add the remaining milk, 2 tsp raw sugar and bring it to a boil ( keep stirring to prevent scorching)
Step 7) Once it starts boiling, reduce to low and simmer for 1 minute and turn off the heat .. (keep stirring)
Immediately, pour into a bowl or cup.. Serve when warm ..
Recipe #3 – Poha ( Aval ) Kheer
Ingredients: ( for #3 – Poha (aval) kheer )
1/4 cup / 60 gms – poha ( I used ‘ brown aval / poha ‘ )
1 cup / 120 ml – milk
1 tsp – crushed cashew ( or almonds)
1 tsp – raw sugar ( or jaggery )
1 cup / 120 ml – milk
1 tsp – crushed cashew ( or almonds)
1 tsp – raw sugar ( or jaggery )
Method:
Step 1) Get ready with all the ingredients
Step 2) Into a pan, add 1 cup milk, 1/4 cup aval / poha, 1 tsp powdered cashew and 1 tsp raw sugar..
Step 3) Put the heat on high and bring it to a boil ..
Step 4) When it starts boiling, reduce to medium-low and cook for 8 minutes ..
Once ready, pour into a bowl or cup..Serve when slightly warm..
Recipe #4 – Dates & Oats kheer
Ingredients: ( for #4 – Dates & oats kheer )
1 Cup / 120 ml – milk ( thick / full fat milk )
1/4 cup / 60 gms – oats (instant or rolled)
1 tsp – honey ( or 1 tsp raw sugar or jaggery )
1 – date (finely chopped)
1 tsp – almond powder ( for this, dry grind 3 almonds )
1/4 cup / 60 gms – oats (instant or rolled)
1 tsp – honey ( or 1 tsp raw sugar or jaggery )
1 – date (finely chopped)
1 tsp – almond powder ( for this, dry grind 3 almonds )
Method:
Step 1) Get ready with all the ingredients
Step 2) Into a pan, add 1/4 cup oats, 1 cup milk, 1 tsp powdered almonds and 1 finely chopped dates..
Step 3) Heat on high and bring it to a boil ..
Step 4) When it starts boiling, reduce to low and cook for 5 minutes ..
Once ready, pour into a bowl or cup.. add a tsp of honey .. and let it cool .. serve when slightly warm ..
Recipe #5 – Semia (vermicelli) Kheer
Ingredients: ( for #5 – Semia (vermicelli) kheer )
1.5 Cups / 200 ml – milk ( thick / full fat milk )
1/4 cup / 60 gms – semia ( thin vermicelli)
2 tsp – raw sugar ( or jaggery )
1 tsp – raisins ( finely chopped for 1 year baby )
1 tbsp – ghee
1 – cardamom ( or use a pinch of cardamom powder)
1/4 cup / 60 gms – semia ( thin vermicelli)
2 tsp – raw sugar ( or jaggery )
1 tsp – raisins ( finely chopped for 1 year baby )
1 tbsp – ghee
1 – cardamom ( or use a pinch of cardamom powder)
Method:
Step 1) Get ready with all the ingredients
Step 2) Heat a pan and add a tbsp of ghee ..
Step 3) Add 1 tsp finely chopped raisin, cashew and mix for 30 seconds .. (use cashew powder for 1 year baby)
Step 4) Add 1/4 cup of semia (vermicelli) and cook for 30 seconds ..
Step 5) Add little milk and mix for just 20 seconds ..
Step 6) Add the remaining milk, 2 tsp raw sugar or jaggery, 1 cardamom, heat on high and bring it to a boil..
Step 7) Once it starts boiling, reduce to medium-low and simmer for 10 minutes ..
when ready, turn off the heat and remove the cardamom .. pour into a bowl .. and let it cool .. serve when slightly warm ..
Recipe #6 – Sabudana (sago) kheer
Ingredients: ( for #6 – Sabudana (sago) kheer )
1.5 Cups / 200ml – milk ( thick / full fat milk )
2 tsp – raw sugar ( or jaggery )
1 tsp – pistachio powder ( or cashew powder)
1 tsp – almond powder
pinch – cardamom powder
pinch – saffron (optional)
1 tbsp – ghee
2 tsp – raw sugar ( or jaggery )
1 tsp – pistachio powder ( or cashew powder)
1 tsp – almond powder
pinch – cardamom powder
pinch – saffron (optional)
1 tbsp – ghee
1/4 cup / 60 gms – Sabudana ( sago )
1 cup – water ( to soak sabudana / sago )
1 cup – water ( to soak sabudana / sago )
Method:
Step 1) Get ready with all the ingredients
Step 2) Soak 1/4 cup sabudana in 1 cup water for an hour.
( if big sabudana/sago, soak for 2 hours )
( if big sabudana/sago, soak for 2 hours )
Step 3) After an hour, drain the sabudana and keep aside ..
Step 4) Heat a saucepan and add 1 tbsp ghee ..
Step 5) Add 1 tsp each of pistachio powder, almond powder and mix for just 20 seconds on low-heat..
Step 6) Add 1.5 cups milk, heat on high and bring it to a boil .. ( keep stirring ) ..
Step 7) When it boils, reduce to low and simmer for 3 minutes ..
Step 8) Add the soaked sabudana(sago), 2 tsp sugar, pinch of cardamom powder and saffron ..
Step 9) Heat on high and bring it to a boil ..
Step 10) When it starts boiling, reduce to medium-low and cook for 5 minutes .. ( keep stirring ) ..
Pour into a bowl .. and serve when slightly warm ..
These kheer/porridges can be served as breakfast for 1+ toddlers & kids .. this is also an easy-to-eat before school breakfast choice for little kids ( 3 – 6 year olds 🙂