Devansh is now three and a half, and I still find a good porridge recipe useful. “My child doesn’t drink milk” is one of the most common concerns of moms of toddlers. Devansh, no longer a toddler, still isn’t a big fan of milk. So I add milk to his food, especially his breakfast meal. This is something I have been doing since he turned one. Luckily he still doesn’t mind having slightly mushy food like porridge or sheera for breakfast. So I know he’s not going to be hungry till his snack time in school, which would have been my concern if he drank just milk. Another advantage is that since not much chewing is required, he doesn’t take forever to finish his breakfast. As it is, time is a rare commodity in the morning on a school day.
When I had posted the link to sweet potato porridge recipe on my Facebook page, Ruchita had commented that she adds carrots and roasted suji along with sweet potato in the porridge. This seemed like a great idea and I decided to try this porridge for my three and a half year old baby. :-) Devansh liked the porridge and I got a new recipe in the bargain. If you want to adapt this porridge recipe for grownups, make a thick halwa and add dry fruits.
Porridge for Babies, How to Make Sweet Potato, Carrot, Semolina Porridge Recipe
- 2 tbsp organic sooji (rava/semolina)
- 4-5 tbsp steamed and mashed sweet potato
- 4-5 tbsp steamed and mashed carrot
- 1-2 tbsp homemade ghee (clarified butter)
- 1 clove (see note below)
- 1-2 cardamoms (powdered)
- approx 1 cup milk (see note below)
- organic jaggery to taste
- Heat a kadai, add rava/sooji, roast on medium-low heat till rava starts to change color, and then add ghee.
- Mix ghee with rava properly and then add clove.
- Stir once, and then add milk and powdered cardamoms.
- Keep stirring till the mixture begins to thicken, and then add mashed sweet potato and carrot. (You don’t want to cook the porridge for more than a minute after adding sweet potato and carrot as they’re already steamed/cooked. Add them after rava has cooked properly in milk.)
- Stir for a minute or so, and then turn off heat.
- Add jaggery and mix well till the jaggery dissolves in the mixture. (Sweet potato and carrots have their inherent sweetness, so you don’t need to add too much jaggery.)
- Add some milk if required in case you want to serve your child runny porridge.
- If you’re making this for grownups, cook the porridge till you achieve halwa-like consistency, and add dry fruits like almonds and cashew nuts.
- For babies younger than one year, cook the porridge in water and then add breast milk or formula.
- Don’t cook the porridge for more than half a minute after adding jaggery as it’ll cause milk to curdle. It’s best to turn off heat and then add jaggery.
- I use powdered jaggery as it dissolves fast.
- If you haven’t introduced clove and cardamom in your baby’s diet, please check with his/her pediatrician before doing the same. You might find this link about introducing spices in your baby’s food useful: https://www.babycenter.in/x1016997/when-and-how-should-i-add-spices-in-my-babys-food
- You can steam (or cook in pressure cooker) and mash sweet potato and carrots in bulk and then freeze them (separately) in an airtight container like Tupperware for future use. These can come in handy to make sweet potato porridge, sweet potato lentil soup, poha carrot kheer.