| Product Used |
Sidhya Siridhanya Millet |
| Preparation Time |
10 mins |
| Cooking Time |
20 mins |
| Serves |
3-4 |
| Chef's Tip |
Dry roasting the millet before grinding enhances its nutty flavour and gives the kheer a rich aroma. |
Ingredients
| Ingredient |
Quantity |
| Sidhya Siridhanya Millet |
1 cup |
| Water |
¼ cup |
| Coconut Milk |
1 cup |
| Palm Jaggery |
½ cup |
| Cardamom Powder |
¼ tsp |
Chopped Dry Fruits (Almonds, Cashews & Pistachios)
|
2 tbsp |
| Ghee (Optional, for roasting nuts) |
1 tsp |
Instructions
-
1. Dry roast Sidhya Siridhanya Millet on low heat until it releases a pleasant nutty aroma.
-
2. Allow it to cool slightly, then grind it coarsely in a mixer.
- 3. Transfer the ground millet to a pan, add water, and cook over medium heat until soft and fully cooked.
- 4. Add the palm jaggery and stir until it dissolves completely.
- 5. Pour in the coconut milk (or any preferred plant-based milk) and cook on low heat for 2–3 minutes without boiling vigorously.
- 6. Add the cardamom powder and mix well.
- 7. Garnish with roasted chopped dry fruits for extra crunch and flavour.
Serve hot and enjoy your Millet Kheer Recipe
