Foxtail Millet Custard Pudding

 

            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 fibre, 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. So here's a step by step pictorial recipe to prepare this heathy dessert. 

• 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 of salt 
• 1 tsp. ghee
• 2 bay leaves
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios
• pinch of saffron
• 1 tsp. rose / kewra water

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

          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. 

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

          In a saucepan, bring the remaining milk to a boil along with the bay leaves and a pinch of salt. Add the cooked millet and simmer for 4-5 minutes on a low flame.  

          Now add the sugar, followed by the cardamom powder and continue to simmer till the sugar dissolves.

          Pour in the custard mix slowly and keep stirring for 2-3 minutes till it starts to thicken. 

          When done, switch off the flame and add the rose water, chopped pistachios and saffron. 

          Allow it to cool down before you refrigerate. 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. 

                                Heat ghee in a pan & 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. 

                             Meanwhile, add the custard powder to 1/4 cup milk & mix well.

                     In a saucepan, bring the remaining milk to a boil along with the bay leaves

                     and a pinch of salt. 

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

                                  Now add the sugar, 

                        followed by the cardamom powder & simmer till the sugar dissolves.

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

                                When done, add the rose water, chopped pistachios & saffron. 

                      Allow it to cool down before you refrigerate. 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.