Tuesday, December 31, 2019

Posted by Mala at 12:00:00 AM No comments

Wishing you all a very very Happy and Helathy New Year!!!

Please check my other millet recipes here
*Millet is alkaline and it digests very easily
*Millet acts as a probiotic in your inner eco system
*Millet will always hydrate your colon and prevent constipation
*Millet calms your moods
*Millet is a smart carb with lot of fibers
*Magnesium in millets helps prevent heart attacks and migraine head aches
*Niacin in millets help lower cholesterol
*Highly anti oxidant
*Millets' high protein content makes it a must in Vegetarians' diets.

Normally we make Semiya kheer/Vermicelli kheer with regular semiya, which is not too nutritious or healthy. I was having thoughts about trying out some millet for kheer and it turned out to be no less, in fact, tastier, so creamy and guilt free!!!

Milk - 8 cups
Kodo millet semiya - 1 1/2 cups
Sugar - 1 cup
Saffron a small pinch
Cardamom powder - 3/4 tsp

To serve
Sliced almonds, as needed
A small pinch of saffron

Recipe cuisine: South Indian; Category: Dessert/festival delicacy/kheer varieties
Prep time: 5 mts; Cooking time: 30 mts

Serves 10 small cups

Milk set to boil in a thick bottomed vessel (I kept an anodised pan) and semiya added

Saffron and cardamom powder added

Milk has condensed almost to half of what it was, semiya is completely cooked now, add sugar, keeping the flames on the lowest, and keep on stirring so that it will not stick to the bottom

Chill and serve, topping with sliced almonds and little bit of saffron strands

This post first appeared in www.malpatskitchen.com

* Any kind of millet semiya can be used. 
*Pearl millet semiya will be slightly dark brownish in color, and the kheer color may go down.


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