Inspired by: Xiaomi zhou (northern millet porridge)
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Red Date & Goji Millet Porridge
- Serves
- 4
- Portion
- 1 bowl
- Time
- 40 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Millet (whole) | ⅔ cup foxtail or proso millet | 120 g | 600 g | |
| Water | 5 cups | 1200 ml | 6000 ml | |
| Red dates / jujube (dried) | 6 dried red dates, pitted | 30 g | 150 g | |
| Goji berries (dried) | 1 tbsp | 10 g | 50 g | |
| Ginger, fresh | 3 slices | 5 g | 25 g | |
| Jaggery (gur) | 2 tsp (optional) | 10 g | 50 g |
Method
How to cook it
Step 1: Dry-roast rinsed millet 3 minutes until fragrant.
Step 2: Add water, jujubes and ginger; simmer 30 minutes, stirring often.
Step 3: Add goji for the last 5 minutes; sweeten lightly if desired.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
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
- FromInstant oats→Toroasted millet
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