A nutritious twist on classical phirni, this recipe simmered ground kodo millet with milk, pureed apples, and aromatic saffron. The natural fruit sweetness nicely complements the millet’s texture, serving up a sophisticated, low-glycemic option for celebrations.
Ingredients
Kodo millet (dehulled grains) – 50 g
Milk – 500 ml
Sugar – 80 g
Cardamom powder – 1/2 tsp
Pista – 1 tsp crushed
Instructions
Soak kodo millet grains in water for 4 hours and wash thoroughly.
Grind the soaked millet into a fine paste by adding a small amount of water. Keep aside.
Heat milk in a pan until it comes to a boil, then simmer on low flame.
Add the millet paste to the hot milk while stirring continuously to avoid lumps.
Cook the mixture until it thickens to a creamy consistency.
Add sugar and mix well until dissolved.
Add cardamom powder and stir.
Garnish with crushed pista.
Refrigerate for about 1 hour.
Serve chilled.
NOTE-
You may add some finely chopped apple while cooking the ground millet if desired o half way of millets when cooked.
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