Food and Drink Articles

Saffron porridge with jaggery

An ENTIRELY new way with porridge


This Indian-style recipe is taken from Saffron Soul by Mira Manek (Jacqui Small; £20) and contains a melee of exciting things: jaggery, cardamom, coconut chips, saffron… all the better to start your day feeling like a fusion breakfast goddess (if that’s not a thing, it should be).

Serves 2

  • 4 tbsp porridge oats
  • 200 ml water
  • 200 ml almond milk or
  • milk of choice
  • 1 tbsp jaggery, coconut sugar or honey
  • pinch of saffron
  • ¼ tsp ground cardamom
  • 1 tbsp chia seeds, optional
  • 1 orange, optional

To decorate:

  • blueberries
  • raspberries, roughly chopped
  • chopped pistachios
  • coconut chips


Step 1: Place all the ingredients for the porridge, except for the orange, into a saucepan and bring to the boil, then turn down the heat. Cook on a low heat for 5-8 minutes, stirring well, until it is a thick consistency and the porridge is cooked. If you want a thicker consistency, either add more oats or leave the porridge to cook for a little longer.

Step 2: If you want to add orange juice, cut the orange in half and simply squeeze the juice directly into the saucepan. Stir well.

Step 3: Pour the porridge into a bowl, sprinkle with the blueberries, chopped raspberries, pistachios and coconut chips, and enjoy while hot.

Optional: Add 2 tablespoons of cooked quinoa to your porridge and fewer oats to make a less heavy porridge.

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