This is an Indian original, a famous dessert, called kheer. It is originally prepared by boiling rice and milk, but we have replaced rice with little millet. The same recipe can be prepared with barnyard millet too.
Cooking time 1 hr 40 min / Preparation time 10 mins / Serves 15
- Little Millet (Kutki) - half cup (100 gms)
- Milk – 3 litres
- Green Cardamom – 3 pieces.
- Unrefined Sugar – ¾ cup
- Wash, rinse and soak little millet for 4-6 hours prior to the cooking time planned.
- Pour milk into a heavy bottom pan, preferably stainless steel.
- Keep the pan on high heat and wait for the first boil. (First boil may take 15-20 minutes approx.)
- As soon as it boils, reduce the flame to medium and add cardamom.
- Keep boiling for 20 minutes on the same heat until one-third of the milk is reduced and stir occasionally. (Do not simmer on low flame because it will turn the milk colour to reddish.)
- After reducing the milk, add soaked little millet after draining the water and keep cooking at the same heat.
- Cook for around 35-40 minutes, stirring occasionally.
- Add sugar and cook again for 10-15 minutes.
- Turn off the flame and serve hot with your choice of nuts on top.
- If you prefer to eat it chilled, let it cool completely under fan air and refrigerate for 6 to 8 hours for extra chilled kheer.
"Millets hold great importance to me as they align with my vision of working towards a healthier future for our generations and building a healthier nation. Incorporating millet in our diets can have a positive impact on our overall health and well-being, and I am committed to promoting their consumption for a better tomorrow."