Morning · No onion or garlic
Cardamom Millet Porridge with Stewed Pears
Creamy foxtail or proso millet simmered with milk and green cardamom, topped with soft stewed pears and toasted almonds. A quiet, cozy breakfast.
- Prep 10 min
- Cook 30 min
- Total 40 min
- Makes 3 servings
Photo: Jáhlová kaše by Dezidor, CC BY 3.0, via Wikimedia Commons. Cropped and resized.
Millet is one of those grains that rewards a little patience. Toasted first in a dry pot, then simmered slowly with milk and a few crushed cardamom pods, it turns soft and creamy without any cream at all. The pears are cooked separately in a splash of water with a strip of lemon peel, so they keep their shape and add a gentle, honeyed sweetness on top.
We like to make this on mornings when practice ends a little later and breakfast can take its time. The porridge holds well in the pot, so it is also an easy choice for a small household that eats in shifts. Use dairy milk, oat milk or almond milk; each gives a slightly different texture, and all of them work.
The recipe
Ingredients
Porridge
Stewed pears
To finish
Method
- Rinse the millet in a fine strainer under running water until the water runs mostly clear, then shake off as much water as you can.
- Set a medium heavy pot over medium heat. Add the damp millet and stir constantly for 3 to 4 minutes, until the grains dry out, smell nutty and turn a shade darker.
- Pour in the water carefully (it will sputter), then add the milk, crushed cardamom and salt. Bring to a gentle boil, lower the heat and cover with the lid slightly ajar.
- Simmer for 20 to 25 minutes, stirring every 5 minutes and scraping the bottom, until the millet is tender and the porridge looks thick and loose at the same time. Add a splash more milk if it tightens too much.
- While the porridge cooks, put the pears, water, lemon peel, sweetener and cinnamon in a small saucepan. Cover and cook over low heat for 8 to 10 minutes, turning the wedges once, until they are tender when pierced but not falling apart.
- Stir the jaggery (unrefined cane sugar) or maple syrup into the porridge, taste, and pick out the cardamom pods if you prefer.
- Spoon the porridge into bowls, top with the pears and a little of their syrup, then scatter over the toasted almonds and a few saffron threads.
Kitchen notes
- Toasting the millet is the step that makes the flavor; do not skip it, and keep stirring so it browns evenly.
- Millet thickens a lot as it cools. When reheating, add 2 to 3 tablespoons of milk per serving and stir over low heat.
- Apples, ripe figs or a handful of blueberries can replace the pears depending on the season.
Storing and reheating
Refrigerate porridge and pears in separate covered containers for up to 3 days. Reheat the porridge gently with extra milk; the pears can be served cold or warm.
To serve alongside
Serve with a cup of warm ginger tea or the Saffron Almond Milk from our sips collection.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
