Millet gulabi kheer recipe, Indian millet desserts

Millet gulabi kheer recipe, Indian millet desserts

A rich, rose flavoured kheer with millets, perfect for special occasions. With step by step detailed pictures.
I saw this idea of kheer while browsing instagram and loved. I love rose flavour and the pleasant colour of the kheer.  So wanted to try this out. It was samak ki gulabi kheer. I had little millet with me, so tried with it. Little millet in tamil is Samai. Little millet in Hindi is kutki.
The advantage of using millets in dessert is it looks beautiful, turns out homogenous. I have already made this millet kheer without any flavours and it turns out delicious too.

Recipe Cuisine: Indian |  Recipe Category:Dessert
Prep Time: 5 mins   |  Cook time: 25 mins  Serves: 6  | Author: Raks anand

Click here for cup measurements

A rich, rose flavoured kheer with millets, perfect for special occasions. With step by step detailed pictures.
Millet gulabi kheer recipe

Ingredients

Little millet – 3 tbsp
Milk – 3 cups
Sugar – 1/4 cup + 2 tbsp
Rose water – 1 tsp
Pink food colour – few drops
Salt – a tiny pinch
Pistachios – 10
Ghee – 1 tsp

Method

  1. Soak pistachios in water for minimum 30 mins. Peel the skin once soaked. Chop very finely and keep aside.
  2. Wash the millet and drain completely from water using metal strainer.
  3. Heat a pressure cooker with ghee, roast the millet for 2 mins in medium flame.
  4. Add milk to it and mix well. Add tiny pinch of salt.
  5. Pressure cook for 4 whistles in low flame. (Reduce flame to low, when whistle is about to come).
  6. Once pressure is released naturally, open the cooker add 3/4 cup water, sugar and heat in medium flame for 3 mins.
  7. Add rose water, food colour. Mix well and switch off the flame. Garnish with finely chopped pistachios.

Notes

  • Note that rose water and rose essence are different. If using rose essence use just 3 – 4 drops.
  • You can use 2 tbsp of sweetened rose syrup in place of  rose water and food colour. Adjust sugar accordingly.
  • If you add rose water or rose essence more, it will turn bitter, so add carefully.
  • The consistency can be adjusted according to your preference. Add milk or water accordingly.

Step by step pictures:

  1. Soak pistachios in water for minimum 30 mins. Peel the skin once soaked. Chop very finely and keep aside.
  2. Wash the millet and drain completely from water using metal strainer.
  3. Heat a pressure cooker with ghee, roast the millet for 2 mins in medium flame.
  4. Add milk to it and mix well. Add tiny pinch of salt.Pressure cook for 4 whistles in low flame. (Reduce flame to low, when whistle is about to come).
  5. Once pressure is released naturally, open the cooker add 3/4 cup water, sugar and heat in medium flame for 3 mins.
  6. Add rose water, food colour. Mix well and switch off the flame.
  7. Garnish with finely chopped pistachios.

You can have this warm, but I love chilled best 💖.