Little Millet Kheer
Description
This delightful Little Millet Kheer is a healthy twist on a classic Indian pudding. Packed with the goodness of tiny millets, creamy milk, and fragrant spices, it’s a perfect way to satisfy your sweet tooth while nourishing your body.
Ingredients
- ¼ cup little millet (also known as kutki)
- 1 ½ cups full-fat milk
- ¼ cup jaggery (or sugar to taste)
- 1 teaspoon ghee
- ¼ teaspoon cardamom powder
- A pinch of saffron (optional)
- 5 cashews 5-6 and pistachios, chopped (for garnish)
Instructions
- Rinse the millet: In a fine-mesh sieve, rinse the little millet under running water until the water runs clear. Drain well.
- Roast the millet (optional): Heat ghee in a pan over medium heat. Add the rinsed millet and roast for a couple of seconds, stirring constantly, until fragrant. Be careful not to brown the millet.
- Cook the millet: Add 1 cup of water to the pan and bring it to a boil. Reduce heat, cover the pan, and simmer for 10-12 minutes, or until the millet is cooked through and fluffy.
- Simmer with milk: In a separate pan, heat the milk over medium heat until it comes to a gentle boil. Add the cooked millet and reduce heat to low. Simmer for 10-15 minutes, stirring occasionally, until the milk thickens and reduces slightly.
- Sweeten and flavor: Add jaggery (or sugar) and cardamom powder to the kheer. Stir well and simmer for another 2-3 minutes, allowing the flavors to meld. If using saffron, add a few strands at this point.
- Garnish and serve: Remove the kheer from heat and garnish with chopped nuts. Serve warm or chilled, according to your preference.
Note
For a richer flavor, use full-fat milk. You can substitute it with low-fat milk if desired. Adjust the sweetness according to your taste preference. Add a pinch of salt to enhance the overall flavor profile. If you don’t have jaggery, you can use brown sugar or maple syrup as a substitute. Feel free to experiment with other nuts and dried fruits for garnishing, such as almonds, raisins, or chopped dates.