Simple, delicious Almond Millet Kheer (Pudding) to kick off the festive season! Its a lovely dessert that's wholesome enough to serve as breakfast!
Servings: 4servings
Calories:
Author: Natasha Minocha
Ingredients
1tspGheeOr coconut oil
1/2tspCardamom seeds, crushed
3/4cupMilletsI used a mix of Kodo, Barnyard, Little and Foxtail. You can use all of these or any one.
1.5cupWater
2 -2.5cups Almond milk
3tbspPowdered jaggeryYou may need to add more, depending on your preference
1tspRose water
2-3tbspRoasted cashews, pistachios, dried rose petalsFor topping
Instructions
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.
Now add 2 cups of almond milk and let the mixture cook on low heat till it thickens, 10-15 minutes. Add more milk if the kheer is too thick for you.
Stir in the jaggery and rose water. Taste and adjust for sweetness.
Sprinkle with cashews, pistachios and dried rose petals. Serve warm or chilled. Enjoy!