BARNYARD MILLET KHEER
Barnyard millets, known for their high fiber content, low glycemic index, and gluten-free nature, transform the classic kheer into a healthful treat that doesn't compromise on taste. This version of kheer marries the nutty flavor of the millet with the creaminess of milk, the sweetness of sugar or jaggery, and the aromatic infusion of cardamom and safforn, making it a truly comforting and satisfying dessert.
Ingredients
- ½ cup Grainova’s Barnyard Millet
- 3 to 4 cups milk
- ¾ to 1cup jaggery grated
- 2tbsps ghee
- Few chopped or coarsely ground almonds, pistachios, cashews and raisins
- Cardamom powder & few strands of saffron
- 200ml water
Method
- Begin by meticulously washing and soaking the barnyard millet for 8 hours to ensure it is thoroughly hydrated. After soaking, strain the millet through a sieve and evenly spread it out over a clean cloth to dry, preparing it for cooking.
- Using a thick-bottomed vessel to gently bring a mixture of milk and a proportionate amount of water to a boil. Enhance the milk by stirring in finely ground cardamom powder and a few strands of saffron.
- In a separate pan, heat a tablespoon of ghee and roast an assortment of nuts until they emit a rich, aromatic fragrance.
- Add an additional tablespoon of ghee to the pan and lightly fry the dried barnyard millet, just until it is slightly toasted.
- Carefully incorporate the toasted millet into the boiling milk mixture. Allow the concoction to simmer for 15 to 20 minutes, stirring occasionally. During this time, the millet should become tender and the milk should significantly thicken, achieving the desired consistency of the kheer.
- Once the kheer is nearing completion, gently fold in finely grated jaggery, continuously stirring to ensure it melts seamlessly into the thickened milk without forming clumps.
- Add in the previously roasted nuts into the kheer, mixing well to distribute them evenly throughout the dish.
- This Barnyard Millet Kheer can be served either hot or cold, according to preference.