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Sunday, 10 May 2009 by Irene Hoofs

Ayurvedic Tradition and New Moms recipe by Surya Pinto from wee gallery


When my (=Surya)  had her baby in india, she went to her mother's house for six weeks where she had special meals cooked for her, a massage once a day by a trained postpartum masseuse, and oodles of rest with no housework since it was not her house! I only realised how beautiful this tradition was till I had my first baby in California with no help! What saved my sanity was an Ayurvedic Postpartum Doula who would stay 3 hrs a day, cook lunch, and give me a massage. We used our savings to hire her for for 10 days. These 10 days changed my whole outlook, and gave me strength for the rest of my mothering days. She taught me the right things to eat, and easy and quick ways to cook while the baby napped. She stressed the importance of rest and allowing for the body to make a peaceful and strong recovery from this amazing feat of childbirth. She would say '42 days for 42 years'. Taking care of mama well in the first 42 days of postpartum would set the tone for the next 42 years!


One of my favourite recipes that she cooked was a dessert called 'halwah' made of farina or cream of wheat. This was so nutritious and yummy that I often make it for my kids now.

1 cup farina or cream of wheat
1 cup sugar or succanat
1/4 cup butter or ghee
2 cups milk or water
1/3 cup golden raisins

Optional Spices:
1/4 tsp nutmeg
1 tsp cinnamon


Melt ghee or butter and add farina. Fry slowly about 6 minutes until it turns golden. Add milk or water and mix well. Cook, constantly stirring, adding spices, and then sugar for about 8-10 minutes until very thick. Add raisins when off the heat. Serve warm by piling onto a plate, or press into a rectangular pan and once it's cool cut out squares and serve. Keeps 2-3 days in the refrigerator.



Thank You Surya!

..contact Surya for questions..

..Surya's personal blog..

..wee gallery..

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This is such a lovely and simple statement on the importance of that tender time. I have two very special women in my life pregnant with their first babies. I plan to share this with them. Thank you!

I would love to make this recipe... cause I'm a mom to be. But what is farina or cream of wheat? I'm Dutch, so maybe someone knows what I could get here in the Netherlands.

Hi Betty,
I found this info that might help you - In the United States flour coming from softer types of wheats is known also as farina or by the trade name Cream of Wheat. In Germany, it is known as Grieß and is mixed with egg to make Grießknödel which can be added to soup.

I got it from here:

Oh wauw, I want to make this one too...happen to have the ingredients at home. Oh Betty, by the way its Griesmeel in Dutch, looked it up for myself.

Thank you!

I want to make this NOW