Millets cooked in plant based milk, sugar and topped off with nuts, saffron to make this delicious Indian dessert
- 1/4 cup millets ( I used little millets/ samai variety
- 1/2 cup water
- 1/2 tsp coconut oil
- 1 cup cashew milk (or any plant based milk) Use whole milk if not vegan
- 1/4 cup coconut cream
- 7 to 8 saffron strands
- 1/2 cup sugar / coconut sugar / date syrup / jaggery
- a pinch of cardamom (use more if you like the taste)
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Add the coconut oil and roast the millet for a minute in medium heat (Saute mode)
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Now add the water and let it boil for a minute.
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Add the cashew milk or any milk of choice, saffron, cardamom (would suggest using whole milk if not vegan)
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Switch off the saute mode and cook on porridge mode (Low pressure , 15 minutes)
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Let the pressure release naturally (I would suggest switching off the keep warm mode)
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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.
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Keep stirring every every 3 or 4 minutes.
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Switch it off and let it cool down. The kheer will thicken up when cooled.
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Garnish it with chopped nuts, rose water, rose petals and enjoy at room temperature or chilled.
- Can add flavorings of your choice (cinnamon, nutmeg, vanilla etc)
- Increase the quantity of sugar if you think it is not sweet enough. I would suggest not adding more than 3/4 cup