Kodo millet porridge

Name: Kodo millet porridge
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup Kodo millet, dry roasted •; 3 cups milk; 2-3 tbsp brown sugar (adjust to taste); 1/4 tsp cardamom powder; 1 pinch saffron; 1 tablespoons chopped dry nuts; 2 tablespoons chopped fresh fruits for garnish

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#ga24
#France
#week2
Kodo millet is repository of nutrients, a great substitute for rice and wheat. With a whopping 11% protein for every 100 grams, it is also a rich source of fiber at 10 grams, 66.6 grams of carbohydrates, 353kcal, 3.6 grams of fat, besides impressive presence of calcium, iron, polyphenols and various other nutrients

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

Saved

Ingredients

30 minutes

3 servings

1/2 cupKodo millet, dry roasted •
3 cupsmilk
2-3 tbspbrown sugar (adjust to taste)
1/4 tspcardamom powder
1 pinchsaffron
1 tablespoonschopped dry nuts
2 tablespoonschopped fresh fruits for garnish

Saved

Steps

30 minutes

1

Roast(dry or with 1tsp ghee) kodo millet in a pan over medium heat until lightly browned and fragrant. Allow to cool.
2

Grind the roasted Kodo millet to coarse powder with a food processor or grinder to a semolina-like consistency
3

In a pan, you need to boil the milk.
Then Pour the ground kodo millet into the boiling milk gradually and keep them stirred so that lumps do not form.
4

Shift the heat to low and keep cooking the daliya stirring regularly until it thickens to your desired consistency level.. Add brown sugar/Jaggery powder, cardamom powder and a few stars of saffron.Stir well until well dissolved.
5

Cook for a few more minutes until the daliya is well-cooked or tender.
Turn off the heat to let cool slightly before serving.
6

Sprinkle with sliced nuts and fruits of your choice before serving hot for breakfast or as a snack.