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| Main ingredients | Foxtail millets, Milk, Split skinless green gram (dhuli moong dal), Jaggery, Green cardamom powder, Ghee, Cashewnuts, Raisins |
| Cuisine | Tamilnadu |
| Course | Mithais |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup foxtail millet, soaked for 25-30 minutes and drained
- 2½ cups milk
- ¼ cup split skinless green gram (dhuli moong dal), soaked for 25-30 minutes and drained
- ½ cup chopped jaggery
- ½ teaspoon green cardamom powder
- 2 tablespoons ghee
- 6-8 cashewnuts, halved
- 2 tablespoons raisins
Method
- Heat a non-stick pan, add milk and ½ cup water, mix well and bring the mixture to a boil.
- Add foxtail millet and split green gram, mix and cook for 10-15 minutes.
- Add jaggery and green cardamom powder, mix and cook till jaggery melts.
- Heat ghee in a small non-stick pan, add cashewnuts and sauté till light golden brown. Add raisins and sauté for 1 minute more.
- Reserve some for garnish and add rest to cooked millet mixture. Mix and cook for 2-3 minutes.
- Transfer into serving bowls, garnish with fried cashewnuts and raisins and serve hot.
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