5 Vegan Millet Kheers For Guilt-Free Sweet Indulgence

Prepare Varagu Arisi Payasam or Kodo millet kheer by using dehusked kodo millet, which is cleaned thoroughly and soaked for an hour. Boil water and add 60 gram of kodo millet and cook for 20 minutes on low flame. Once the millet turns soft, add 500 ml coconut milk and cook for some more time. Add sugar to taste, and cardamom powder and cook for a few minutes. It’s ready. 

Dry roast 1/2 cup barnyard millet. Take a heavy-bottomed pressure cooker, heat vegan butter and add two bay leaves and 2 crushed green cardamoms. Add the millet, stir it for a couple of minutes. Add 1 1/2 cup of water, sugar and cover the lid—cook for 1 whistle. Open the lid, add 1 cup cashew nut milk and cook for 10 minutes. Blend in the fried dry fruits. Switch off the gas.

Boil 1.5 litres of soy milk. Wash, and soak 1 cup of foxtail millet. Drain extra water. In another pan, melt the vegan butter. Add the millet, and cook for few minutes. Transfer it to the milk, then simmer for 15 to 20 minutes. To taste, season with sugar. Cook for 5 to 10 minutes. Add 1 teaspoon of crushed green cardamom powder. Turn off the gas. Serve warm or cold.

Wash half a cup of proso millet, then soak for 30 minutes. Pressure cook the millet for 1-2 whistles with 1 1/2 cup water, bay leaf, and crushed cardamom. Blend ½ cup jaggery syrup to 1 cup of coconut milk. Open the cooker’s lid and pour the sweetened milk and let it simmer. Cook for two to three minutes. Add the cardamom powder. Turn off flame. Serve hot with chopped dry fruits. 

Take ½ cup little millet, wash it thoroughly and soak for 30 minutes. In a thick-bottomed saucepan, cook the millet in 3 cups of almond milk for 10-15 minutes till the millets are done. Add sugar to taste and cook for a couple of minutes. Add fried cashew nuts and soaked saffron and cook for 3-4 minutes. Turn off the flame.