Barnyard Millet Jaggery Kheer, known as Kuthiraivali Arisi Vella Payasam in Tamil, is a healthy variation of the traditional Indian kheer or payasam. This dessert combines the goodness of barnyard millet with the rich sweetness of jaggery, creating a treat that's not only delicious but also packed with nutrients.
Kheer, or payasam as it's known in South India, is a sweet pudding made by cooking rice, vermicelli, or other similar ingredients in milk and sugar or jaggery. It's a popular dessert across India, often prepared during festivals and special occasions.
This version of kheer replaces the traditional rice with barnyard millet (kuthiraivali in Tamil). Barnyard millet is a small-grained, nutrient-dense cereal that's been a part of traditional diets in many parts of India for centuries. Its recent rediscovery as a "superfood" has led to its incorporation into various dishes, including this delightful kheer.
If you're looking to incorporate more whole grains into your diet, searching for gluten-free dessert options, or simply want to try a new twist on a classic recipe, this kheer is definitely worth a try. So why not whip up a batch of this delightful dessert and treat yourself to a bowl of creamy, nutty goodness?
Health Benefits
- Barnyard millet is rich in dietary fiber, which aids digestion and promotes a feeling of fullness.
- Compared to rice, barnyard millet has a lower glycemic index, making this dessert a better option for those watching their blood sugar levels.
- This millet is a good source of iron, zinc, and calcium, essential for various bodily functions.
- Barnyard millet is naturally gluten-free, making this dessert suitable for those with gluten sensitivities.
- The use of jaggery instead of refined sugar adds iron, potassium, and magnesium to the dessert.
Ingredients:
- Barnyard Millet - ¼ cup
- Moong Dhal - ¼ cup
- Jaggery - 1 cup
- Water - For melting jaggery and making kheer
- Milk - 1 cup
- Cashew Nuts (broken) - 10 to 15
- Cardamom Powder - ½ tsp.
- Ghee - 2 tsps.
Method:
- Dry roast moong dhal and barnyard millet in a pressure cooker and wash them nicely and pressure cook them with enough water.
- In the meantime, take the jaggery and add half cup of water and melt it.
- When it is completely melted strain the dust and keep aside.
- Now open the pressure cooker and add the strained jaggery syrup and mix well.
- Boil for 5 minutes and then add the milk and keep on stirring.
- Boil for another 3 minutes in medium flame and switch off the flame.
- Now add the cardamom powder and mix well.
- In a small pan, heat ghee and fryt he cashew nuts and add it to the kheer and mix well.
- Serve the kheer hot or cold according to your taste.
Variations:
- For a vegan version, replace cow's milk with coconut milk or any plant-based milk.
- Add chopped fruits like banana or mango for extra flavor and nutrition.
- Incorporate a handful of chia seeds for an omega-3 boost.
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