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| Main ingredients | Kodo millet, Milk, Ghee, Charoli, Pistachios, Almonds, Cashewnuts, Sugar, Nutmeg powder, Green cardamom powder, Saffron strands |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 5-10 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¼ cup kodo millet
- 4 cups milk
- 2 tablespoons ghee
- 1½ tablespoons charoli
- 1 tablespoon finely chopped pistachios
- 1 tablespoon finely chopped almonds
- 1 tablespoon finely chopped cashewnuts
- ¼ cup sugar
- A large pinch of nutmeg powder
- ¼ teaspoon green cardamom powder
- Blanched, peeled, and slivered pistachios for garnish
- Saffron strands for garnish
Method
- Bring milk to a boil in a deep non-stick pan and continue to cook for 3-4 minutes.
- Heat 1 tablespoon ghee in a shallow non-stick pan, add charoli, pistachios, almonds, and cashewnuts and saute for 1-2 minutes. Transfer on a plate.
- Heat remaining ghee in the same pan, add the kodo millet and saute for 2-3 minutes.
- Transfer this into the boiling milk and mix well. Cook for 10-12 minutes, stirring in between.
- Add sugar, mix and cook till the sugar melts. Add nutmeg powder, green cardamom powder and sauteed nuts and mix till well combined. Cook for 1-2 minutes.
- Transfer the kheer into a serving bowl, garnish with blanched pistachios and saffron strands. Serve warm.
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