Millet Kheer (Pudding) Recipe with Barnyard or Kodo or Little or Foxtail Millet

Millet Kheer (Pudding) Recipe with Barnyard or Kodo or Little or Foxtail Millet

Ingredients:

  • 1/2 cup Millet (Barnyard, Foxtail, or Little millet)
  • 4 cups Milk (or plant-based milk for a vegan option)
  • 1/4 cup Sugar (adjust to taste)
  • 1/4 tsp Cardamom powder
  • 10-12 Cashews, chopped
  • 10-12 Almonds, chopped
  • 8-10 Raisins
  • 1 tbsp Ghee (or oil for a vegan version)
  • A few strands of Saffron (optional)
  • 2 tbsp Grated coconut (optional)

Instructions:

  1. Rinse and Cook the Millet:

    • Rinse the millet thoroughly and soak it for 15-20 minutes.
    • In a heavy-bottomed pan, add 1 1/2 cups of water and the soaked millet. Cook on medium heat until the millet is soft and the water is absorbed. Set aside.

  2. Boil the Milk:

    • In another pot, bring the milk to a boil and let it simmer on low heat for 5-7 minutes, stirring occasionally.

  3. Combine Millet and Milk:

    • Add the cooked millet to the simmering milk. Stir well and cook for another 10-12 minutes until the millet is well incorporated into the milk and the mixture thickens.

  4. Sweeten and Flavor:

    • Add sugar and stir until it dissolves. Then, add cardamom powder and saffron strands (if using). Mix well and cook for 2-3 more minutes.

  5. Fry the Dry Fruits:

    • In a small pan, heat ghee and fry the cashews, almonds, and raisins until golden. Add this to the kheer.

  6. Optional Additions:

    • You can also add grated coconut for extra texture and flavor.

  7. Serve:

    • Serve warm or chilled, garnished with a few more chopped nuts or saffron strands on top.

Enjoy your creamy and delicious Millet Kheer, a perfect dessert for any occasion!

 

Tips:

  • You can replace sugar with jaggery for a healthier option, but add it after the kheer cools slightly to prevent curdling.
  • For a vegan version, substitute milk with almond milk or coconut milk and ghee with coconut
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