Soak two dates in warm water. Wash carrot in running water well. Peel the skin off from the carrot with a peeler. Then slice them into pieces. Transfer the carrot slices into a pressure cooker and add ½ cup of water.

Pressure cook the carrots in medium flame for one whistle. Open the cooker once pressure released.

Transfer the cooked carrots along with soaked dates to a blender.

Grind it into a smooth paste. Set aside.

Take the homemade barley cereal in a pan and 1 cup of water to it. (If using whole barley, Dry roast in low flame until the rice is hot to touch. Cool it down, Grind it in a mixer to a slightly coarse powder and use)

Mix well with a whisk. Make sure that no lumps are formed. Cook the barley powder in low, medium flame for 10 to 12 minutes or until it is thoroughly cooked in sauce consistency. Keep stirring while cooking.

Once the barley powder is thoroughly cooked, add ground carrot puree. Give a quick stir. Then add 1 teaspoon of ghee.

Add ⅛ teaspoon of cardamom powder at this stage. Cook it further for 1-2 minutes. Switch off the flame once done. Let the porridge cool down and feed your baby.