Milk Porridge
A traditional Anglo-Indian preparation of milk thickened with fine oatmeal. Unlike modern chunky porridge made with rolled oats, this recipe uses fine oatmeal or oat flour to create a smooth, drinkable consistency similar to a thin gruel or thickened warm milk, often served as a comforting breakfast or light supper.
Ingredients
- 1 tablespoon Fine oatmeal or oat flour (Must be fine powder to mix smooth like flour; do not use rolled oats)
- 2 tablespoons Cold milk (for mixing) (Approximate amount to form a smooth paste)
- 1 pint Whole milk (for boiling) (Approximately 475ml or 2 cups)
- 1 pinch Salt or Sugar (To taste)
Instructions
- 1In a small cup, mix the tablespoon of fine oatmeal with the small amount of cold milk. Stir vigorously until it forms a completely smooth paste without lumps, similar to how one mixes flour and milk for batter.
- 2Pour the pint of milk into a saucepan and place it over medium heat. Watch closely and bring it just to a boil. Ensure the heat is not too fierce, as milk is very apt to burn or boil over.
- 3As soon as the milk boils, pour in the smooth oatmeal mixture. Reduce the heat to low and let it simmer gently for about 15 minutes. You must keep stirring it the whole time to prevent lumps forming or the milk catching on the bottom of the pan.
- 4Remove from heat. Flavour with either salt or sugar according to preference, and serve hot.