Saffron porridge with jaggery

Steaming milky porridge, with a drizzle of honey, was our staple breakfast before school. And it is still one of my favourite indulgences, only now I mix it up, using less oats and adding chia seeds, berries, nuts and often some quinoa. My mother also recently started adding saffron and cardamom, sweetening the porridge with the mineral-rich earthy jaggery. It is so decadent, yet actually only enhanced with spiced goodness and that much needed crunch from a helping of nuts. Lastly, a squeez