Simple, delicious Foxtail Millet Kheer to kick off the festive season!
Foxtail Millets (thinai / kangni) are the healthiest small grains which are naturally gluten free, can be easily digestible. Also it is protein and fiber rich grain.These got roasted in a bit of ghee, then pressure cooked with some crushed cardamom. That smell….!!! They were cooked further for a little while in milk, till it is thickened. I love the depth of flavor jaggery imparts, so that went in as a sweetener.
Recently we celebrated Onam in our community and as a part of various competitions they organized Paysam Competition wherein we have to prepare kheer/paysam and the judgment was based on Innovation, consistency, ingredients used and presentation. For participating in the contest I wanted to try something different from Rice or Carrot or pumpkin paysam so I decided to prepare this Foxtail millet kheer with goodness of millets and jaggery. And yes it was the winning entry ! So do try out this paysam/kheer recipe for your family and friends.
Preparation Time – 15 minutes
Cooking Time – 30 minutes
Serve – 5-6 persons
2 Teaspoons – Ghee
1/2 Teaspoon – Cardamom
1/2 Cup – Foxtail Millet
2 Cups – Water
4.5 Cups – Milk
5 Tablespoon – Powdered jaggery You may need to add more, as per taste
1 Teaspoon – Rose water
3-4 Tablespoon – Roasted cashews, pistachios, almonds
How to go about it :
- In a pan, add little ghee and roast cashews and keep aside.
- In your pressure cooker, heat 1 teaspoon ghee, add crushed cardamom and the millets. Roast them for 3-4 minutes till lightly fragrant.
- Add water and close the lid, put the weight on. Let it cook on medium high for 1 whistle. Turn off the gas and let the pressure release on its own. Your millets should be well cooked by now. Fluff them up with a fork.
- Meanwhile prepare jaggery syrup – In a pan add jaggery powder and 1 cup water and boil on simmer until syrup turns greasy. Keep it aside.
- Now add milk to the cooked millets and let the mixture cook on low heat till it thickens, say 10-15 minutes. Add more milk if the kheer is too thick for you.
- Turn off the flame and keep aside for 5 minutes.
- Stir in the jaggery and rose water. Taste and adjust for sweetness.
- Garnish with cashews, pistachios and almonds.
- Serve warm or chilled. Enjoy!
- You can use dates syrup or regular white sugar as a sweetener in place of jaggery.
- I have used foxtail millet but any other millet like barnyard millet, little millet, kodo or proso millet can be used.
- Never add jaggery to the hot milk or vice versa, the milk will curdle.
- To make it VEGAN – You can use almond milk in place of regular milk and coconut oil in place of ghee.
Sharing with you all the pics of the winning recipe in the Onam Paysam Competition.
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