Cardamom-laced semolina

Cardamom-laced semolina

By
From
Eat Right For Your Body Type
Serves
1
Photographer
Lisa Linder

This is a wonderful breakfast – warm, easy to digest and unctuous, but not heavy. It is based on an Indian dessert but the fat and sugar have been reduced to make a healthy grain-based breakfast. It is ideal vata fare, but it is also good for pitta to eat, especially in the colder months. Kapha should ideally have a lighter, non-wheat breakfast, but when you are hungry (many kaphas are not hungry in the morning) make this breakfast with rice or soya milk, add some raisins, reduce the amount of sugar and drizzle over a little honey. The almonds will need to be soaked overnight.

Ingredients

Quantity Ingredient
1 teaspoon ghee or butter, (kapha should use 1⁄2 teaspoon)
35-40g semolina
170-220ml half milk, half water
1 1/2-2 teaspoons sugar
1 green cardamom pod, husk removed and seeds pounded in a pestle and mortar
3 almonds, soaked overnight in water, skinned and slivered
maple syrup, to drizzle over (vata and pitta)
or honey, to drizzle over (kapha)

Method

  1. Heat the ghee in a small saucepan. Add the semolina and roast for 2–3 minutes over a medium heat, stirring constantly, until the semolina resembles medium-coloured sand. Immediately add the liquid – it will bubble up for a second and then settle down.
  2. Add the sugar and spice and keep stirring for a further 2–3 minutes until the semolina is cooked. It will thicken as it cools, but you can add extra liquid at any time if you prefer a thinner consistency (I like mine quite thick).
  3. Pour into a bowl and serve with almonds or toasted sesame seeds and drizzled with a little honey (kapha) or maple syrup (vata and pitta).
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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