7. Lotus Seed (Makhana) Porridge
You will need:
2tbsp lotus seeds (makhana)
½tsp jaggery powder
¼tsp cumin seeds
½ cup water
How to:
Dry roast lotus seeds to light brown in a skillet over low heat. Set aside to cool.
In the same skillet, dry roast cumin seeds and add them to lotus seeds.
Grind lotus seeds and cumin seeds into a fine powder using a food processor or grinder. Use a sieve to remove the coarse part and you can powder it again.
Boil water in a saucepan over low heat and mix jaggery powder until it dissolves completely.
Add the lotus and cumin seed powder into the water, still on low heat until the makhanas turn mushy and gooey and stirring vigorously. Ensure no lumps form.
Cook for five minutes, occasionally stirring until the porridge thickens to a soup-like consistency.
Turn off the heat and transfer the porridge to a feeding bowl. Feed warm.
Add dry fruit and nuts powder to this recipe for babies older than eight months. You can also add homemade Cerelac powder to this recipe to intensify the recipe’s nutritional value. You can try adding fruit puree or dates puree as per choice.
8. Wheat Porridge
You will need:
2tbsps wheat flour
1tbsp yellow lentil (washed and drained)
1tsp almond flour
½tsp jaggery powder
1 cup water
How to:
Put yellow lentil into a saucepan and dry roast over low heat until its color changes to a golden brown. Turn off the heat and set the pan aside to cool.
Blend the lentil into a fine powder using a high-speed grinder. Sieve the powder into a bowl using a fine-mesh sieve. to remove the coarse part if any.
Dry roast the wheat flour over a low flame until it turns light brown.
Turn off the flame and add the lentil powder, almond flour, and wheat flour into a bowl. Mix the flour mix well and store in an airtight container.
Boil water in a cooking pot over low heat and stir in jaggery powder. Mix well until the powder dissolves completely.
Slowly, add two tablespoons of flour mix into the water while continuously stirring so that no lumps form.
Cook the mix on low heat until the porridge thickens to a soup-like consistency. Stir occasionally to ensure the mixture does not stick at the bottom of the cooking pot.
Once done, turn off the flame and pour the porridge into a bowl. Feed warm. You can add a sweet apple puree, a ripe banana puree, or even chikoo puree to this to add up the nutritional value and flavor.