On the sacred day of Guru Purnima, when we offer gratitude to the spiritual teachers and mentors who illuminate our paths, what better way to honor the occasion than with a nourishing and sattvic dessert? This millet kheer recipe is everything you’d want in a festive sweet. It’s creamy, gently spiced, naturally gluten-free, and made with wholesome ingredients that comfort the body and uplift the spirit. Traditional kheer, usually made with rice, gets a nourishing twist here with millets, the ancient grains that are not only more sustainable but also rich in fibre, protein, and essential minerals. When simmered slowly in milk, sweetened with jaggery, and spiced with cardamom and saffron, the millets transform into a velvety treat worthy of any puja thali. This millet kheer recipe is not just a dish, it’s a gesture of gratitude, a warm hug to the soul, and a reminder of the timeless connection between food and devotion. Whether you're preparing it for your guru, your family, or just as an act of self-offering, it’s sure to bring joy and nourishment in every bite. So below is a step-by-step guide to preparing this millet kheer, which is a humble offering, full of heart.
Ingredients (For 5 servings):
- ½ cup barnyard millet (samak chawal or any small grain millet like little millet)
- 1 litre full-fat milk (preferably cow’s milk or A2 milk for a more traditional flavor)
- ½ cup jaggery (grated or chopped finely; adjust to taste)
- ¼ tsp cardamom powder
- A pinch of saffron strands (optional, but highly recommended)
- 2 tbsp ghee
For garnishing:
- 12 cashews, split
- 12 almonds, chopped or slivered
- 1 tbsp raisins
- Dried rose petals (optional)
Method:
- Rinse the millet thoroughly in water until the water runs clear. Soak it in warm water for 30 minutes. This helps the grains soften slightly and cook faster. If you’re short on time, soaking can be skipped, but ensure you rinse well to remove dust and excess starch.
- While the millet soaks, pour the milk into a heavy-bottomed pan. Bring it to a boil over medium heat, stirring occasionally to prevent the milk from sticking or forming a skin. Once it comes to a boil, lower the heat and let it simmer gently.
- Soak saffron strands in a tablespoon of warm milk and set aside.
- Drain the soaked millet and add it to the simmering milk. Keep the flame on low and stir frequently to avoid clumping or burning at the bottom. Let it cook for 20 minutes until the millet is completely tender and the milk has thickened. The grains should be soft but not mushy, holding just a bit of bite.
- Once the millet is cooked, turn off the heat and let the mixture cool for 5 minutes before adding jaggery. This prevents the milk from curdling due to sudden contact with jaggery’s acidity. Stir in the jaggery until it dissolves completely. If you prefer using palm jaggery or date syrup, feel free to swap in an equal quantity. Avoid refined sugar to maintain the wholesome nature of the dish.
- Add cardamom powder and the soaked saffron milk for warmth and aroma.
- In a small tadka pan or skillet, heat 2 tablespoons of ghee. Lightly fry the cashews, almonds, and raisins until golden and aromatic. Raisins should puff up like little balloons. Stir the fried nuts and raisins into the kheer, reserving a few for garnishing the top. Add a few dried rose petals for a fragrant finish, especially fitting for Guru Purnima.
- Millet kheer can be served warm, at room temperature, or chilled. Warm kheer is grounding and ideal for offerings during puja. Room temperature is best if making ahead of time, as it allows the flavors to meld beautifully. And chilled is a luxurious take for summer afternoons, especially after temple visits or satsangs.
- Millet kheer thickens as it cools. If serving later, add a splash of warm milk before reheating or serving cold to loosen the consistency.
Tips:
- For a vegan version, use almond milk or coconut milk. Make sure to cook the millet in water first, then add the plant milk once the millet is soft, to avoid curdling.
- For fruit add-ins, try stewed figs or dates for extra richness.