Inspired by: Breakfast polenta
- Kapha seasonJan – May in the north
- All year
Millet Breakfast Polenta with Ghee & Maple
- Serves
- 4
- Portion
- 1 bowl (≈220 g)
- Time
- 30 min
- Texture
- Soft porridge
- Season
- Kapha season (late winter – spring)All year
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Millet (whole) | ¾ cup + 1 tbsp, toasted | 160 g | 800 g | |
| Water | 3⅓ cups | 800 ml | 4000 ml | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g | |
| Cow's milk, whole | ¾ cup + 1 tbsp | 200 ml | 1000 ml | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Maple syrup | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Cinnamon | ¼ tsp | 0.5 g | 2.5 g | |
| Peach | 2, sliced and warmed (summer) or stewed apple | 200 g | 1000 g |
Method
How to cook it
Step 1: Toast millet in a dry pan 3 minutes until fragrant.
Step 2: Simmer in water with salt, covered, 25 minutes until very soft; mash with a whisk.
Step 3: Add milk; cook 3 minutes until creamy.
Step 4: Serve with ghee, maple, cinnamon and warmed fruit.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCorn polenta→Tomillet (lighter)
- FromButter-sugar→Toghee and maple in measure
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