Kodo Millet Kheer
Made from Kodo Millet, Milk and Jaggery, Millet Kheer Recipe is a delicious Indian sweet or dessert which is perfect to serve for festivals or any special occasion and the best part is that it is gluten-free and low carb. Indulge without feeling any regret because this light take on the widely loved Indian dessert is here to win your heart over!
Ingredients
- 1 litre full fat milk
- 1/2 cup kodo millet washed and soaked for 30 minutes.
- 15-20 strands saffron
- 1/2 tsp cardamom powder
- 1/2 cup jaggery
- Almonds and Pistachios for garnish
Instructions
- Heat milk in a pan.
- When it comes to a boil, add millet, saffron and cardamom powder.
- Cook on low heat till kheer thickens. Keep stirring in between.
- It will take 45 minutes to an hour for the kheer to thicken.
- Cook the kheer until the rice is cooked. Now remove the pan from heat and let the kheer down slightly. Add liquid jaggery or grated jaggery and keep it for 10-12 minutes until the jaggery slightly dissolves in the kheer. Now put the pan back on heat and cook the kheer on very low heat until the jaggery melts completely.
- Garnish with slivers of almonds and pistachios.
- Serve hot or chilled.
Notes
- Use full fat milk to make the kheer.
- You can skip adding saffron if you wish to.
- Soaking the rice is very important so do not miss this step.
- Cook the kheer on low heat and in a heavy bottom pan. Keep stirring after regular intervals.
- Make sure the malai doesn’t get stuck at the corners of the pan.
- It should combine with the rice and milk and regular stirring will make sure of that.
- You can fry the dry fruits in little ghee before adding them in the kheer. It will give a different flavour.