Little Millet Kheer With Saffron
Little millet kheer flavored with saffron- Saame kheer with kesar is an easy gluten free pudding made with Kutki ka chawal.
For soaking the millet
- ½ c Polished little millet
- 2 c Water
For infusing the saffron
- 10 to 12 strands Saffron
- 1.5 tablespoon Warm water
For the kheer
- 2 c full-fat milk
- 3 green cardamoms crushed
- 8 tablespoon Sugar
- 1 c Evaporated milk
- 1 tablespoon Ghee
- 10 whole Cashews broken
Cooking the millet
Drain all the water from the millet. Add this to a heavy-bottomed sauce pan with the milk.
Now, cook this mixture on low flame until the millet is soft and cooked.
It takes around 10 mins for the millet to be cooked fully. As the millet cooks, you can see that it absorbs the milk and thickens too.
When the millet is completely cooked, add the sugar. Mix well. Continue to cook till sugar dissolves completely.
Add crushed cardamom and saffron water at this stage. Mix well. You can see that the mixture changes to a pale yellow color.
Once the sugar dissolves, continue to cook till the milk froths up. This takes about 3 mins on medium flame.
Combining the evaporated milk
Now, add the evaporated milk and mix well.
Continue to simmer for 5 mins on low flame, stirring every now and then, to prevent the millet from sticking to the bottom or burning.
When the mixture comes to a gentle boil, switch off the flame.
Heat a pan with ghee.
Add the chopped cashews and fry them till golden.
Now add the ghee+cashews to the kheer and mix well.
Let the kheer sit for 15 mins before serving. Serve warm or as suggested in our serving sugge
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