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Prerna Baruah

Dad's Foxtail Millet Kheer with Cardamom & Saffron

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

  1. Wash the foxtail millet and drain the excess water.
  2. Transfer the milk to a heavy-bottomed pan over medium heat. When it boils, add the washed millet.
  3. Stir continuously for 30–40 minutes until the millet is cooked through.
  4. Meanwhile, bloom the saffron in a small bowl of warm milk and set aside.
  5. Crush the cardamom seeds (keeping pods closed) in a mortar and pestle, then stir into the kheer.
  6. Add sugar, saffron milk, chopped cashews, and raisins; mix well.
  7. Allow the kheer to cool, then refrigerate for at least 3–4 hours before serving.
Dad's Foxtail Millet Kheer with Cardamom & Saffron

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