Dad's Foxtail Millet Kheer with Cardamom & Saffron

Prerna Baruah

I fondly remember dad whipping up fresh cream (with a fork) to make a fruit salad custard for dessert. Despite the delicious & elaborate mains that mum cooked, it was the dessert that stole the show and would be the talk of post-dinner conversations with friends and family. A memory from my childhood that has stayed with me. This kheer recipe has now become a regular in our pre-Diwali celebrations at home and his dessert continues to steal the show.

Foxtail Millet is one of the oldest and widely used millet throughout Asia for centuries. This recipe is a delicious & a healthier version of kheer/payasam that is traditionally made with rice.

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
30–40 g Sugar (or to taste)
10 Cashew Nuts
10 Raisins of choice

*Serves 10–12 people

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.