Ingredients: ( for breakfast porridge mix )
Almonds ( badam ) – 1/2 cup ( or 100 gms )
Pistachios ( pista ) – 1/2 cup ( or 100 gms )
Oats ( rolled or wholemeal oats ) – 1 cup ( or 250 gms )
Ragi flour ( finger millet flour ) – 1/2 cup ( or 100 gms )
Wheat flour – 1/2 cup ( or 100 gms )
Cardamom ( elaichi ) – 5
Method:
Step 1) Heat a pan. Add the almonds and roast for 1 minute on low heat. Remove to a plate
Step 2) To the same pan, add the pistachios and roast for 1 minute on low heat and add to the almond plate
Step 3) To the same pan, add the oats and roast for 2 – 3 minutes on medium-heat until crisp. Check by eating 2-3 oats if crisp. Once crispy, remove to a plate.
Step 4) Let the oats & nuts cool for 20 minutes.
Step 5) Add cardamoms to the oats & mix.
Step 6) Now grind the oats & nuts in small batches until powdery ( use the pulse setting for grinding to prevent the powder from becoming oily )
note: As you grind, you might find some unground nut pieces in the powder. Collect them in a separate bowl and grind in the end and add to the powder bowl.
Step 7) Take a big bowl, add the ground oats & nuts powder, ragi ( finger millet ) flour, wheat flour and mix well. Breakfast porridge mix is ready.
Step 8) Fill the breakfast porridge mix in an airtight containers and store in the cupboard or pantry and use up to 2 months ( no refrigeration required )
To Make the porridge: ( for 1 serving )
- Take a sauce pan.
- Add 2 tsp breakfast porridge mix
- Pour 1/4 cup ( or 60 ml ) water and mix well
- Add 3/4 cup ( or 200 ml ) milk.
- Heat on medium-high and bring it to a boil. Keep stirring to prevent scorching.
- Once it starts boiling, reduce to low and cook for 4 minutes. Keep stirring.
- Pour into a bowl. Let it cool down. This porridge mix will thicken as it cools down.
- Serve with raw sugar or honey… YUM 😀
