With Diwali round the corner, I wanted to share an easy and healthy dessert with all of you. This Instant pot Millet kheer is so simple, delicious and perfect for this Diwali season. The best part is that you dont have to worry about eating too much of it. It has all the good stuff to help you celebrate Diwali without worrying about your health
I am not much of a sweet person. But if I do have to make some, I make kheer, kesari or carrot/beetroot halwa. These desserts are so simple to make and a good recipe to start with especially if you are a beginner to cooking. Kheer is usually a winner and it is everyone’s favorite because it is not only easy to make, but also delicious.
It makes an apperance in most of our festivals. I wanted to make a healthy version this time and decided to use millets in it. Also since I don’t like my kheer to be too sweet, I reduced the propotion of sugar in the kheer. You could substitute the sugar with (date syrup) or coconut sugar for a healthier version.
Did I mention this Instant pot Millet kheer is also vegan?
Yes, No whole milk or cream. Made with cashew milk and finished off with a bit of coconut cream. This kheer is completely plant based. Don’t like the flavour of coconut cream in your kheer? Just subtitute it with some ground mixture of cashews and almonds for some thickness. All you have to do is soak the nuts in some warm water and grind it to a paste. Add it when you release pressure and when you are simmering the kheer.
Lets jump to the recipe now –
Millets cooked in plant based milk, sugar and topped off with nuts, saffron to make this delicious Indian dessert
Add the coconut oil and roast the millet for a minute in medium heat (Saute mode)
Now add the water and let it boil for a minute.
Add the cashew milk or any milk of choice, saffron, cardamom (would suggest using whole milk if not vegan)
Switch off the saute mode and cook on porridge mode (Low pressure , 15 minutes)
Let the pressure release naturally (I would suggest switching off the keep warm mode)
Now open it up and mix well. It will be runny. Add the coconut cream (Or a cashew/ almond paste), sugar and mix well. Now let it simmer in low heat for 15 minutes.
Keep stirring every every 3 or 4 minutes.
Switch it off and let it cool down. The kheer will thicken up when cooled.
Garnish it with chopped nuts, rose water, rose petals and enjoy at room temperature or chilled.
Liked my Instant pot Vegan Millet Kheer? A rating would be great. Just rate it by clicking on the stars in the recipe card. Do share your pcitures and feedback in facebook, pinterest or instagram. Use hashtag #cookingwithpree so I can respond to you 🙂
Hope you have a wonderful Diwali!
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Loved the flavour! Made some mistakes (bought cream of coconut by mistake, instead of coconut cream (so I left out sugar), used “regular millet” I found in grocery store. Came out thick & not pretty, but tasted great! Will try again, Thanks you from Montreal, Quebec (Canada)
Oh so glad you enjoyed the flavors :) Thanks for trying the recipe!