Foxtail Millet Custard Pudding

Name: Foxtail Millet Custard Pudding
Cuisine: Indian
Ingredients: 1/2 cup foxtail millet; 2 & 1/2 cups milk; 1 & 1/2 cups water; 2-3 tbsp. custard powder (any flavour); sugar to taste (I used brown sugar); pinch salt; 1 tsp. ghee; 2 bay leaves; 1/4 tsp. cardamom powder; 1 tbsp. chopped pistachios; pinch saffron; 1 tsp. rose / kewra water

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ml - Millets in general are very popular these days. So check out this kheer / payasam / pudding recipe made of foxtail millet. I added some custard powder to it. However, it is purely optional. You can also use jaggery or dates as a sweetener. This wonder grain is both diabetic and heart friendly. It has a lot of health benefits and antioxidants as it is packed with essential nutrients like fiber, protein, iron, etc.

It is also a great substitute to rice and you can relish this pudding for breakfast with chapatti / paratha / poori or as an after meal dessert. It can also be prepared as a festive dessert for any special occasions.

Bethica Das @kitchen_flavours

Saved

Ingredients

1/2 cupfoxtail millet
2& 1/2 cups milk
1& 1/2 cups water
2-3 tbsp.custard powder (any flavour)
sugar to taste (I used brown sugar)
pinchsalt
1 tsp.ghee
2bay leaves
1/4 tsp.cardamom powder
1 tbsp.chopped pistachios
pinchsaffron
1 tsp.rose / kewra water

Saved

Steps

1

Soak the millet in sufficient water for 10-15 minutes. Then drain well.
2

Heat ghee in a pan and sauté the soaked millet for 1-2 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles till it is cooked well and slightly mushy.
3

Meanwhile, add the custard powder to 1/4 cup milk and mix well. Keep aside.
4

In a saucepan, bring the remaining milk to a boil along with the bay leaves and a pinch of salt.
5

Add the cooked millet and simmer for 4-5 minutes on a low flame.
6

Now add the sugar, followed by the cardamom powder & simmer till the sugar dissolves.
7

Pour in the custard mix & keep stirring for 2-3 min. till it starts to thicken.
8

When done, add the rose water, chopped pistachios & saffron. Allow it to cool down before you refrigerate.
9

Serve chilled as an after meal dessert or for breakfast with paratha / poori / chapatti. It can also be prepared as a festive dessert or for any special occasions.