Sweet Kodo Millet Kheer: Nutty, Gluten-free Indian Pudding
This vibrant Kodo Millet Kheer is a delicious and nutritious twist on the classic Indian dessert. Packed with flavourful spices and creamy coconut milk, it’s a delight for any occasion. Plus, kodo millet makes it gluten-free and adds a unique, nutty taste!
| Course | Cuisine | Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|---|---|
| Dessert | Indian (Tamil Nadu) | 4 | 15 minutes | 30 minutes | 200 per serving |
Ingredients:
- 1 cup kodo millet, rinsed
- 2 cups unsweetened coconut milk
- 1/4 cup water
- 1/4 cup jaggery (or brown sugar)
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- Pinch of saffron (optional)
- 2 tablespoons chopped cashews and raisins (for garnish)
Method:
- In a medium saucepan, combine kodo millet, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until millet is cooked and tender. Stir occasionally.
- Add jaggery, cardamom, nutmeg, and saffron (if using). Stir until jaggery dissolves and mixture thickens slightly, about 5-10 minutes.
- Remove from heat and let cool slightly. Adjust sweetness to taste, adding more jaggery if desired.
- Divide kheer into bowls and garnish with chopped cashews and raisins. Serve warm or chilled.
Special Notes:
- For a richer flavour, toast the kodo millet in a dry pan for a few minutes before adding it to the saucepan.
- You can adjust the amount of spices and jaggery to your preference.
- Feel free to substitute other nuts or dried fruits for the cashews and raisins.
My Experience:
This Kodo Millet Kheer was a revelation! It was creamy, comforting, and packed with flavour. The nutty kodo millet paired beautifully with the sweetness of the jaggery and the warm spices. Plus, it felt good knowing I was indulging in a healthy and nutritious dessert. I loved enjoying it both warm and chilled, and it was a hit with my family and friends too. So, ditch the guilt and give this delicious Kheer a try!
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