Barnyard Millet Kheer Recipe – Authentic Indian Millet Pudding with Saffron & Almonds

Last Updated on 2 months by Neha Deshmukh

Barnyard Millet Kheer Recipe – Authentic Indian Millet Pudding with Saffron & Almonds

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert that instantly feels like a hug. I remember my dadi (grandmother) making kheer whenever someone was feeling under the weather, or just needed a little extra love. Today, I’m sharing a slightly healthier, yet equally delicious twist on this classic – Barnyard Millet Kheer! It’s creamy, fragrant, and packed with goodness. Trust me, you won’t miss the rice!

Why You’ll Love This Recipe

This Barnyard Millet Kheer is a delightful blend of tradition and health. It’s incredibly easy to make, perfect for a quick dessert, or even a festive treat. Plus, barnyard millet is a fantastic ingredient – light, easily digestible, and full of nutrients. It’s a win-win!

Ingredients

Here’s what you’ll need to create this comforting kheer:

• ¼ cup samvat chawal / barnyard millet
• 2.5 cups thick milk (about 600ml)
• 3.5 tablespoons sugar (approximately 50g – adjust to your sweetness preference!)
• A generous pinch of cardamom powder
• Few saffron strands
• 1 tablespoon chopped almonds
• 1 tablespoon raisins

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Samvat Chawal / Barnyard Millet: A Nutritional Powerhouse

Barnyard millet, or samvat chawal, is a gluten-free grain that’s been a staple in Indian cuisine for centuries, especially during fasting periods. It’s incredibly light and easy to digest. You can usually find it at Indian grocery stores or online.

Milk: Choosing the Right Type for Creaminess

Full-fat milk really does give the best, creamiest results. But you can absolutely use lower-fat milk if you prefer. For an extra rich kheer, consider adding a tablespoon of cream towards the end of cooking!

Saffron Strands: The Golden Spice & Its Significance

Saffron isn’t just about the beautiful color and subtle flavor; it’s also considered auspicious in Indian culture. A little goes a long way, so don’t be shy with those precious strands!

Cardamom Powder: The Aromatic Heart of Indian Desserts

Freshly ground cardamom powder is always best, but good quality store-bought works perfectly too. It adds that signature warm, fragrant note that makes Indian desserts so special.

Ingredients Spotlight: Regional Variations in Sweeteners

Traditionally, sugar is used, but feel free to experiment! Jaggery (gur) adds a lovely caramel-like flavor, or you could even use a touch of honey or maple syrup for a different twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the barnyard millet a good soak in water for about 20-30 minutes. This helps it cook faster and become beautifully soft. Then, rinse it thoroughly and drain.
2. In a heavy-bottomed pan, bring the milk to a gentle boil. Once it’s bubbling, add the drained millet.
3. Now, the patience part! Reduce the heat to low and let the millet simmer in the milk for about 15-20 minutes, or until it’s cooked through and soft. Give it a little mash with the back of a spoon to check.
4. Time for the good stuff! Stir in the cardamom powder and saffron strands. Let the saffron bloom and infuse the kheer with its golden hue.
5. Add the sugar and continue to cook, stirring frequently, until the sugar dissolves and the mixture thickens to a lovely, creamy consistency. This usually takes another 5-7 minutes.
6. Finally, mix in the chopped almonds and raisins. Cook for another minute, then remove from heat.
7. Serve warm or chilled. I personally love it chilled on a hot summer day!

Expert Tips

• Preventing Sticking: Use a heavy-bottomed pan to prevent the milk from scorching. Stir frequently, especially towards the end of cooking.
• Adjusting Consistency: If the kheer is too thick, add a splash of milk. If it’s too thin, continue to simmer for a few more minutes.
• Blooming Saffron: For a more intense saffron flavor, soak the strands in a tablespoon of warm milk for about 10-15 minutes before adding them to the kheer.

Variations

Let’s get creative!

Vegan Barnyard Millet Kheer

Swap the dairy milk for almond milk, coconut milk, or any other plant-based milk. It’s just as delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free, thanks to the barnyard millet! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Adjusting the Spice Level

If you love a stronger cardamom flavor, feel free to add a little more. You can also add a pinch of nutmeg for a warming touch.

Festival Adaptations (Navratri, Ekadashi)

This kheer is perfect for fasting days! Just ensure you’re using permitted ingredients according to your fasting rules.

Serving Suggestions

A sprinkle of chopped pistachios or a few rose petals make a beautiful garnish. It’s lovely on its own, or paired with a side of fruit.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken upon chilling, so just add a splash of milk when reheating.

FAQs

What is Barnyard Millet (Samvat Chawal) and where can I find it?

Barnyard millet is a small, white grain that’s naturally gluten-free and highly nutritious. You can find it at most Indian grocery stores, health food stores, or online retailers.

Can I use a different type of milk for this kheer?

Absolutely! While full-fat milk gives the richest flavor, you can use any type of milk you prefer – skim milk, almond milk, coconut milk, etc.

How do I know when the millet is cooked properly?

The millet should be soft and easily mashed with a spoon. It will also have absorbed a good amount of the milk and become plump.

Can I make this kheer ahead of time?

Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.

What are the health benefits of Barnyard Millet Kheer?

Barnyard millet is a good source of fiber, protein, and essential minerals. It’s easy to digest and can help regulate blood sugar levels.

How can I enhance the saffron flavor in the kheer?

Soaking the saffron strands in a tablespoon of warm milk for 10-15 minutes before adding them to the kheer will help release their flavor and color.