Dry roast the poha in a pan until crisp.
Add almonds and dry roast again till slightly brown.
Let it cool completely. Blend the roasted poha and almonds into a fine powder.
Separately blend the soaked dates and chopped red banana into a smooth puree.
In a pan, add the poha-almond powder with required water.
Mix well to ensure there are no lumps. Cook the mixture for a few minutes till it thickens.
Add the banana-dates puree to the porridge.
Mix and cook again for 1-2 minutes.
Turn off the flame. The red banana poha porridge is ready to serve.
