New Update
| Main ingjredients | Barnyard millet (samo), Ghee, Saffron, Milk, Jaggery, Green cardamom powder, Yogurt, Pistachios |
| Cuisine | Indian |
| Course | Mithais |
| Prep time | 2-3 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ⅛ cup barnyard millet (samo)
- 1 tablespoon ghee
- 8-10 saffron strands
- 1⅛ + ½ cups milk
- ½ cup chopped jaggery
- ¼ teaspoon green cardamom powder
- ¼ cup yogurt
- Blanched, peeled and slivered pistachios for garnish
Method
- Heat ghee in a non-stick pan, add barnyard millet and sauté for 2-3 minutes. Add saffron and mix well.
- Add 1⅛ cups milk, mix and cook for 5-6 minutes. Add jaggery, mix and cook till the jaggery melts completely. Add green cardamom powder and mix well. Take the pan off the heat, transfer the mixture into a large bowl and set aside to cool completely.
- Preheat oven to 180⁰ C
- Add yogurt to the millet mixture and mix well. Add ½ cup milk and mix well. Pour this mixture equally into small earthen bowls and keep them in a baking tray. Cover each bowl with aluminium foil. Pour some water into the tray. Keep the tray in the preheated oven and bake for 10-15 minutes.
- Bring the tray out of the oven and allow the baked yogurt to cool completely. Keep the bowls in the refrigerator for 1-2 hours or till chilled completely.
- Remove the aluminium foil, garnish the baked yogurt with slivered pistachios and serve.
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