I fondly remember dad whipping up cream with a fork to make fruit salad custard for dessert during my childhood. After all the elaborate mains that mum would cook, it was the dessert that stole the show and would be the talk of post-dinner conversations with friends and family. This time too, his foxtail millet kheer recipe featuring our new harvest Chola Cardamom brought him praises at a pre-diwali gathering at our home.
Foxtail Millet is one of the oldest and widely used millet throughout Asia for centuries. It is a delicious & a healthier version of kheer/payasam that is traditionally made with rice.
~ Gather Your Ingredients ~
|50 g Foxtail Millet
|1 litre Milk (preferably full fat cow milk)
|6-8 Chola Cardamom pods [Add to cart]
|6-8 Strands of Saffron
|30-40g Sugar (or as per taste)
|10 Cashew Nuts
|10 Raisins of choice
|*Serves 10-12 people
~ Preparation Instructions ~
1. Wash the foxtail millet and drain the excess water.
2. Transfer the milk in a heavy bottom pan keeping it on medium heat. When boiled, add the washed millet to the milk.
3. Keep stirring the milk every couple of seconds for about 30-40 mins until the millet has been cooked.
4. Meanwhile, in a small bowl, bloom the saffron in milk, and set aside for a few minutes.
5. Crush the cardamom seeds in a mortar and pestle without opening the cardamom pods. Add the crushed cardamom seeds and continue to stir until the milk thickens slightly.
6. Lastly, add the sugar, saffron and the chopped cashew nuts and raisins. Stir the kheer well until all combined.
7. Allow the kheer to cool down before refrigerating for at least 3-4 hours before serving.