Slumber, reverie, fatigue, or sheer laziness—I don’t quite know how to describe my state in the past month. Maybe it was a combination of all these and more that resulted me in not posting anything for over a month. And it was not for lack of content. Thanks to the involvement and enthusiasm of all you lovely moms, I do have some guest recipes that I am yet to publish. I have one recipe from one of my besties, Aditi. She sent across a pic and dictated the recipe over the phone but I have been too lazy to type it out. Another dear friend, Sangeeta, made these yummy, refined-flour-free cupcakes for Devansh, which all of us devoured along with Devansh. She is going to send the recipe but I have been too caught up to follow through. Then there are three more moms who are going to send me the recipes soon. The recipe in this post is from Bhakti, which she typed and sent along with the pics. So I’ll post this first. And this month I am not going to find excuses, I promise…I shall post the recipes at fairly regular intervals. 😉
If you follow my Facebook page, you may remember there was this discussion about white millet (jowar) recipes. One of the moms, Lalita, had asked me for jowar recipes. Her son’s, Akshit’s, pediatrician had asked her to include it in his diet as it’s healthy and nutritious. She had added that Akshit likes mashed jowar bhakris soaked in milk. Bhakti joined this discussion and mentioned that she feeds her daughter, Prisha, jowar sheera. I had asked her to share the recipe, which she did. But before sharing her recipe, let me share with you what Bhakti wrote in about herself and her daughter, Prisha. Prisha is 8 months old. Bhakti says, as a new mom, she was always conscious about her baby’s weight. When Prisha was born her weight was just 2.5 kgs. Since Bhakti was facing problem with breastfeeding, she was also giving formula milk to her little princess. Bhakti started giving solid food to Prisha, when she turned 5 months old. She got a big list of do’s and don’ts from the pediatrician, as well as from her family members and relatives. Bhakti had already decided what she had to give Prisha first since she had discussed with her mother and mother-in-law their experiences.
Bhakti was working in digital marketing world. Since she was working in the field of SEO (search engine optimization) she knows very well how to use a search engine. While Bhakti was working, she didn’t get time to make variety of dishes. But she is a full-time mom now and is always looking out for different recipes on the Internet. She says, her search on Google ends up with baby food recipes, food for six month old baby, solid food for baby etc. She found my blog through Google and has been following it regularly. She says, she loves my blog, and reads all recipes and suggestions. Thanks so much Bhakti. 😀 Bhakti has tried most of the recipes for new born. Prisha loves these recipes, especially the new version of nachaniche satva, which has tadka of garlic. (You’ll can view the recipe here.) Bhakti says, as Maharashtrians, our most preferred first solid food is rice and moong dal kanji and nachaniche satva (ragi malt). She tried to give Prisha sweet ragi malt but she would spit it out or turn her face to other side for first few days. After Bhakti found garlic tadka ragi porridge recipe on my blog, she thought it sounded interesting and tried it out. And YES luckily Prisha liked this new version of ragi.
Bhakti found this white milet and banana sheera recipe too on the Internet. First she thought Prisha would not like this sheera but decided to try it once. Like all moms, Bhakti tweaked the recipe a bit to suit her requirements. (You can view the original recipe here.) Prisha liked this jowar sheera. Thank you so much Bhakti for sharing your recipe with us. 🙂 Since this recipe contains milk, I am going to label it as “Food for one year old baby”. However, if you have already included cow/buffalo milk in your baby’s diet, you can feed him/her this sheera earlier too.
- 1/2 cup jowar (sorghum or white millet) flour
- 1 cup milk
- 2 tsp crushed/grated jaggery (gud)
- 1/4 cup mashed ilaychi banana
- 2 tsp homemade ghee
- Heat ghee in a pan, add jowar flour and mix well.
- Sauté the flour on medium flame till it turns light brown and leaves a nice aroma, which should take around 2 minutes.
- Add milk, mix well, and cook on medium flame for about a minute. Keep stirring to ensure that no lumps form in the mixture.
- Add about half cup water and cook for another minute or so, while stirring continuously.
- Add jaggery and mix it properly.
- After jaggery melts, add mashed banana, give the mixture a good stir, and then turn off heat. (Remember you mustn't cook milk and jaggery together for too long otherwise the milk will curdle.)
- You can add some more milk to the sheera if required to get the desired consistency, depending on your baby's age.