If you're looking for quick but healthy snacks recipes for toddlers or kids, try this sweet poha porridge flavored with cardamom and clove.
Author Mukta Tikekar
3/4thcupmilk(see note below)
jaggery as per taste
Soak poha in some water for 5 minutes or so. (You needn't do this if you are using thin poha. Currently I'm using thickish organic poha that has few pieces of rice husks in it—by-product of it being less processed. So I wash it, take out the rice husks, and soak it in water for sometime to soften it.)
Transfer the poha to a pan, add half a cup of water and cook it on medium-low heat for 4-5 minutes. As we're using less water, the poha can get stuck to the pan. So make sure to keep stirring the poha as it cooks. (I don't use a non-stick pan for this recipe. Planning on reducing it's usage to only when necessary.)
After the poha is cooked, add milk. Now cook the poha on low heat. You can cook poha in (1 cup) milk directly if you want; especially, if you're using thin poha that doesn't take long to cook. I cooked poha in milk the first time. But I get scared of milk curdling, so now I cook the poha in water first and then add milk after it's cooked.
Extract seeds from the cardamom pods, and then add those to the mixture along with a clove. You can powder the seeds if you are making the porridge for babies who won't be able to chew them properly.
Keep stirring the mixture till it reaches desired consistency.
Turn off heat and then add jaggery. Keep stirring till the jaggery melts. If you grate the jaggery before adding it, it'll melt faster. As I've written in my Carrot Poha Kheer post, adding jaggery earlier will cause the milk to curdle. So add the jaggery only after turning off heat.
Remove the piece of clove from poha before serving it to your li'l one.
For babies younger than one year, cook the porridge in water and then add breast milk or formula after turning off heat.