3 minute read
Kodo Millet Pudding Vegan
A kheer, pudding or payasam are all similar preparations. Don’t we all love these delicious desserts ?
This pudding or kheer recipe has a healthier twist. Instead of the regular rice or wheat pudding we will be using Kodo millet.
Nowadays all millet varieties are easily available online.
Before we incorporate Millets let’s take a look at a few basics:
Millets are broadly categorized into two types : 1. Neutral Millets : Jowar, Bajra, Ragi etc.
2. Positive Millets : Kodo, Barnyard, Foxtail, Browntop & Little Millet
The five positive millets come with a range of health benefits and have the potential to reverse ailments. Hence, they are known as Positive Millets.
Note : Do remember that the positive millets always need soaking time of around 6 to 8 hrs before you use them in any recipe.
Millets are nutritious, gluten free and easily digestible. Millets are a rich source of fiber, minerals like magnesium, phosphorous, iron, calcium, zinc and potassium etc.
They make a wonderful food for babies. This millet pudding is gluten-free and vegan too, deliciously sweet and creamy in texture.
Little Millet Pudding (Vegan)
(Serves : 2)
Ingredients :
2 tablespoon Kodo Millet
1 tablespoon Jaggery powder or finely chopped jaggery
1 cup Coconut Milk (Thin extract) & ½ cup (Thick extract)
1 tsp coconut oil
1 teaspoon mixed dryfruits
1 /4 teaspoon cardamom powder
Method :
Wash the millets thoroughly twice or thrice in running water and soak them in water in a 1:2 ratio for 6 to 8 hrs.
Heat a pan, add the soaked millets and the coconut milk (thinner consistency). Keep stirring as it comes to a boil.
Cook the millet and milk mixture on low to medium flame for 4-5 minutes while stirring continuously.
After the mix reduces and starts to thicken, add the jaggery powder and stir well. Let it further cook for 1-2 minutes.
In the meanwhile, in a small pan heat the coconut oil and lightly roast the chopped dry-fruits till they turn slightly golden.
Now add the chopped dry fruits to the millet and coconut milk mixture and stir. Cook for another 1 minute.
Lastly add the cardamom powder and the thick extract of the coconut milk give a quick stir and immediately put off the flame.
Serve the delicious millet pudding/kheer/ payasam in individual bowls.
Garnish with dried rose petals and slivered almond and pistachio.
You can serve hot or cold depending on the weather.
Handy Tips :
Do not skip the soaking time of millets which is around 6 to 8 hrs.
While purchasing do ensure that the millets are of unpolished variety
The pudding thickens further on cooling, so adjust the cooking time accordingly.
Any plant-based milk may be used to make the payasam. I have used coconut milk.
You can make this recipe with any millet of choice. Barnyard millet is my personal favourite for pudding recipes.
By : Greta Fernandes
Certified Nutritionist & Food Blogger
Website : https://deliciouslyURS.com
