Almond Pez | Almond Porridge For Toddlers
A warm winter drink for toddlers and older children made with almonds and milk.
- 1/3 cup almonds
- 1/2 litre milk
- 2 tbsp sugar
- 2 tbsp corn flour
- few strands of saffron
Soak almonds overnight. The next day peel off the skin, chop roughly and make a paste with some water in a mixer grinder. Make sure to get a smooth consistency.
In a bowl of room temperature milk add the almond paste, sugar and cornflour slurry. (To make slurry, mix cornflour in a little milk before adding to the pez preparation.)
Warm this milk mixture on a medium flame, make sure to keep stirring intermittently so that the pez doesn’t stick at the bottom of the vessel. Add a few strands of saffron between cooking.
Stop cooking when it comes to a boil and remove from flame.
Note: If you want thick porridge consistency you can add more almonds, about 2/3 cup for thick consistency. I usually adjust thickness depending on the need. If a sick patient is not eating other foods this porridge can become a meal replacement. You can try alterations to the recipe by swapping out white sugar and replacing it with jaggery powder or brown sugar.