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
*Serves 10–12 people
~ Preparation Instructions ~
- Wash the foxtail millet and drain the excess water.
- Transfer the milk to a heavy-bottomed pan over medium heat. When it boils, add the washed millet.
- Stir continuously for 30–40 minutes until the millet is cooked through.
- Meanwhile, bloom the saffron in a small bowl of warm milk and set aside.
- Crush the cardamom seeds (keeping pods closed) in a mortar and pestle, then stir into the kheer.
- Add sugar, saffron milk, chopped cashews, and raisins; mix well.
- Allow the kheer to cool, then refrigerate for at least 3–4 hours before serving.
