Foxtail Millet Kheer Recipe
Recipe Category: Payasam / Kheer |
Navane/Thinai (Foxtail Millet) – 1/2 cup
Jaggery – 3/4 cup (crushed)
Boiled & Cooled Milk – 1/2 cup
Ghee – 1.5 tablespoon
Cashews – 1 tablespoon broken
Elachi powder – a tiny pinch
1) Using one tablespoon of ghee, roast Foxtail millet till nice aroma wafts and the colour changes slightly. Now add water and let it cook till it turns soft.
Roast the cashews with 1/2 tablespoon ghee and keep it aside.
2) Powder the jaggery. Use the hand mortar and pestle for this. Measure 1 cup and transfer it to a mixing bowl. Add sufficient water to it and mash it up well. You can use a potato masher for this. Strain to remove any impurities.
3) Heat it up to melt it and boil in medium flame for 3 minutes until it turns frothy and slightly thick. In a medium flame, add cooked Foxtail millet and stir well to avoid lumps. Cook for 3 minutes and keep stirring. Now add elachi powder.
4) Add milk and keep stirring continuously. Once all ingredients combine together, add roasted cashews, give a quick mix and switch off.
Now the Kheer is ready to be served hot or kept for sometime and served warm as you wish to have it!
- Use milk at room temperature. Take care while adding milk, keep stirring continuosly to avoid milk from curdling.
- Foxtail millet cooks faster so it can be cooked in tawa itself or you can even pressure cook it with 1:2.5 cups ratio for 2 whistles. While cooking Foxtail dont mash it up, you should be able to feel the texture while eating.
- If you want a more richer version then cook Foxtail millet itself in milk instead of water.
- You can even add 1/4 cup coconut milk for extra flavour. Add it after adding milk.
- Make sure you make the jaggery syrup slightly thick before adding Foxtail so that the Kheer is creamy and not watery.