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Siri Dhaanya - Five Millets Kheer

Delicious Gluten Free Kheer made out of five millets - Proso, Kodo, Little, Barnyard and Foxtail

Servings: 8
Ingredients
  • 1 tbsp Foxtail millet / Navane / Thinai
  • 1 tbsp Proso millet / Baragu / Chena
  • 1 tbsp Little millet / Saame / Saamai
  • 1 tbsp Kodo millet / Harka / Varagu
  • 1 tbsp Barnyard millet / Oodhalu / Kuthiraivaali
  • 1 tbsp mung dal / split yellow dal
  • 1/2 litre whole milk
  • 1/2 cup water
  • 200 gm condensed milk
  • 3 tbsp ghee
  • 15 cashews broken into pieces
  • 7-8 pistachios raw or roasted
  • 2 tbsp raisins I use Sandhukani raisins
  • 3 pods cardamom finely powdered
  • 1 big pinch of saffron
  • 1-2 drops of rose essence use more if using edible rose water
  • 2 big fat pinches dried rose petals for garnish
Instructions
  1. Heat ghee in a skillet or kadai. When the ghee is hot enough (not smoking), add cashew pieces and roast on low flame until golden brown. Scoop out the cashew pieces into a cup.
  2. To the remaining ghee, measure and pour the millets and mung dal and roast on low-medium flame until aromatic and the dal turns golden brown.
  3. While the millets are getting roasted, bring milk to boil on another burner.
  4. Transfer the roasted ingredients to a cooker container. Use a little water to swish the skillet / kadai and coax the millets sticking to the pan into the container. Pressure cook the roasted mix along with 1/2 cup water and 1/2 cup milk for 3-4 whistles.
  5. When the cooker has cooled, heat the remaining milk in a thick bottomed sauce pan. Powder saffron in a small mortar & pestle and add sprinkle to the milk and stir to mix and spread the saffron color. Fluff up the cooked millets-mung mix using a fork and transfer into the milk.
  6. Cook on low-medium flame stirring intermittently to not let the bottom from scorching, until the milk has been absorbed. Reduce the flame to sim and pour in the condensed milk. Don't forget to wash the top of the can of condensed milk before opening.
  7. Stir to mix well. Add 1-2 tbsp ghee if you need more richness. Turn off the heat. Do not cook more at this point else the grains will turn rubbery.
  8. Add powdered cardamom, rose water drops and stir gently to combine. This has to be done after switching off, else the aroma will evaporate away.
  9. Heat the rose petals in a small tadka pan on a low flame to crisp them up. This helps to crush the petals easily.
  10. Serve in individual bowls garnished with fried cashews, raisins and crushed rose petals on top.

  11. Pitsachios either raw or roasted can be substituted in place of fried cashews and taste equally good. I like to serve as well as eat both versions.

Notes

If you want to skip condensed milk, you can replace it with 1/2 cup brown sugar. Taste and adjust if needed.

Make sure to use fresh stock of millets.