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MAKING MERRY WITH MILLETS

Method



Pour the milk into a heavy bottomed pan and bring to a simmer. Cook the milk on low heat, stirring frequently, allowing it to reduce to half its quantity. Take 2 teaspoons of the hot milk in a small bowl and soak the saffron in it. Meanwhile, in a small pressure cooker set on medium heat add 1 teaspoon of ghee and then the cashew halves. Let the cashews turn golden brown and then add the raisins. Swirl them around and then remove to a dish and set aside. In the same cooker pour another teaspoon of ghee and add the millets. Roast the millets, stirring frequently for about 2 minutes. Add ¾ cup of water and then close the lid and bring the cooker to full pressure. Now turn down the heat and cook for 5 minutes. Turn off the heat and let the pressure release on its own. Meanwhile put the jaggery and one-fourth cup of water in a pan and let it melt into a syrup. Strain and set the syrup aside to cool. Once the milk has reduced stir in the cooked millets. Simmer for about 5 minutes and then add the cardamom powder. Pour the cooled jaggery syrup into the milk and stir it well. Simmer for just a few seconds and then add the fried cashews and raisins, and the saffron. Serve hot or chilled.

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Details

Ingredients

  • Milk, preferably whole milk - 1 litre
  • Saffron - A pinch of
  • Cashew halves -2 tbsp
  • Raisins – 1 tbsp
  • Foxtail millet – 1/4 th Cup
  • Ghee - 2 tsp
  • Cardamom powder - 1/2 tsp
  • Powdered jaggery - 1 Cup

Additional Information

Product Code REC55
Weight 0
Weight_Unit gm
Special Price No
Special Price From Date No
Special Price To Date No

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