Kodo Millet Kheer

Made from Kodo Millet, Milk and Jaggery, Millet Kheer Recipe is a delicious Indian sweet or dessert which is perfect to serve for festivals or any special occasion and the best part is that it is gluten-free and low carb. Indulge without feeling any regret because this light take on the widely loved Indian dessert is here to win your heart over!

Kheer is one of the most preferred form of Indian desserts that offers us a melange of delightful flavors to enjoy!This sweet dish that caps most celebrations.In fact all of us have grown up, enjoying it with the family and for festivities.
This Millet kheer is known for its amazing flavors and health benefits, this lip-smacking recipe will be a great dessert for all!

What is Kheer?

“Kheer is a rice pudding, originating from the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. Kheer is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, and phirni, while in Bengal the payesh is a variation of Kheer” – Wikipedia

Health Benefits of Kodo Millet:

Kodo millet is a good substitute to rice or wheat. Protein, fiber, and mineral content are much higher than the major cereals like rice. It can be cooked just like rice or ground into flour. It provides balanced nutrition, unlike polished white rice.

  1. Kodo Millet helps in controlling Blood sugar and Cholesterol.
  2. It is easy to digest, contains a high amount of lecithin and is excellent for strengthening the nervous system.
  3. It is rich in photo chemicals, phytate that helps in reduction of cancer risks.
  4. Kodo is high in fiber and helps in weight management.
  5. Kodo millet grains consists of more antioxidant.

How to make sugar free Kheer?

Cook the kheer as mentioned in the recipe below until the step to add sugar. Add stevia or any other sugar free substitute and mix well.

How to serve the Kheer?

Serve this dessert either hot, just off the stove or chilled. There is no middle ground when it comes to serving kheer. I personally like the chilled kheer better though.

Tips to make Kheer

  1. Use full fat milk to make the kheer.
  2. You can skip adding saffron if you wish to.
  3. Soaking the rice is very important so do not miss this step.
  4. Cook the kheer on low heat and in a heavy bottom pan.
  5. Keep stirring after regular intervals. Make sure the malai doesn’t get stuck at the corners of the pan. It should combine with the rice and milk and regular stirring will make sure of that.
  6. You can fry the dry fruits in little ghee before adding them in the kheer. It will give a different flavour.

You might also like

Quinoa Apple Kheer

Here is how to make Kodo Millet Kheer,

Millet Kheer | Kodo Millet Kheer Recipe:

Ingredients:

1 litre full fat milk
1/2 cup kodo millet, washed and soaked for 30 minutes.
15-20 strands saffron
1/2 tsp cardamom powder
1/2 cup jaggery
Almonds and Pistachios,for garnish

Directions:

  1. Heat milk in a pan.
  2. When it comes to a boil, add millet, saffron and cardamom powder.
  3. Cook on low heat till kheer thickens.Keep stirring in between.
  4. It will take 45 minutes to an hour for the kheer to thicken.
  5. Cook the kheer until the rice is cooked. Now remove the pan from heat and let the kheer down slightly. Add liquid jaggery or grated jaggery and keep it for 10-12 minutes until the jaggery slightly dissolves in the kheer. Now put the pan back on heat and cook the kheer on very low heat until the jaggery melts completely.
  6. Garnish with slivers of almonds and pistachios.
  7. Serve hot or chilled.

Notes:

  1. Use full fat milk to make the kheer.
  2. You can skip adding saffron if you wish to.
  3. Soaking the rice is very important so do not miss this step.
  4. Cook the kheer on low heat and in a heavy bottom pan.
  5. Keep stirring after regular intervals. Make sure the malai doesn’t get stuck at the corners of the pan. It should combine with the rice and milk and regular stirring will make sure of that.
  6. You can fry the dry fruits in little ghee before adding them in the kheer. It will give a different flavour.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST to see what’s latest in my kitchen!

Published by blendofspicebysara

Hey!!!! My name is Saraniyaa Pradeep, and I feel very grateful that you have stumbled upon BlendOfSpicesBySara! I am the food blogger and photographer behind BlendOfSpicesBySara. This is my happy place where i combine my great love of food with my passion for photography. To this day,nothing makes me happier than preparing and sharing food with my family, friends and all of you dear blog readers. Ultimately, BlendOfSpicesBySara is about good food. I hope you find something on the site that you like.

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