Proso Millet - Moong Kheer

 

Here is a millet based sweet recipe keeping the 'Navaratri' theme in mind. It is a delicious and easy kheer / payasam prepared with proso millet and moong. I  initially pressure cooked the millet and moong in water to save time and then further cooked it in milk and sugar. The millet and moong can also be cooked in a sauce pan on low heat until the mixture  reaches a soft and creamy consistency. It can be cooked in milk without the addition of water to make it more richer. Jaggery can be substituted instead of sugar in the kheer. This yummy kheer is fit to offer as a naivedyam on festive days or enjoy as a simple dessert.

Ingredients:
1/2 cup proso millet
1/4 cup yellow moong
1 & 1/2 cups of milk

3/4 cup sugar or to taste

1/8 tsp. cardamom powder

1 tbsp. ghee

1 tbsp. cashews

1 tbsp. raisins

Directions:

* Rinse proso millet and moong and pressure cook adding 1 and 1/2 cups water, for 3 whistles.

* Transfer the cooked moong - millet mixture to a pan, preferably a non-stick one. Add milk and cook until a desired consistency is reached or for about 10 - 15 minutes, frequently stirring. Add sugar and cardamom and cook further until the sugar is dissolved. Turn off the stove.

* Heat ghee in a small pan and add cashews and raisins. Toast until the cashews turn golden brown  and raisins turn plump. Remove from the heat and add them to the kheer.

* Serve the kheer warm or chilled.

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