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Sorghum Kesari-Style Porridge

  • Serves 3
  • 20 minutes, plus separate sorghum cooking
Soft sorghum milk porridge with cashews and raisins

Ingredients

  • Very soft, fully cooked sorghum grains — 300 g
  • Milk — 250 ml
  • Sugar — 35 g, or to taste
  • Ghee — 15 g
  • Cashews, chopped — 15 g
  • Raisins — 10 g
  • Ground cardamom — ¼ tsp
  • Hot milk or water — up to 100 ml, as needed

Make it, step by step

  1. Coarsely mash the soft, fully cooked sorghum.
  2. Heat 5 g ghee. Toast cashews until pale gold, add raisins until swollen, then remove from heat.
  3. Simmer sorghum with 250 ml milk for 8–10 minutes, stirring the bottom, until thick and spoonable. Add hot milk or water if needed.
  4. Add sugar, cardamom and remaining ghee; cook gently for 2–3 minutes. Stir in toasted cashews and raisins.
  5. Serve warm; loosen portions with warm milk if thickened.
Useful tips
  • Keep the porridge slightly loose in the pan; it thickens as it stands. Loosen serving portions with warm milk.

Cooking and storage

  • Cool any saved portion promptly in a shallow container and refrigerate.

Allergens: Milk and cashew.

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