Share
One can't imagine Diwali celebration without kheer or Indian pudding. This traditional dessert has been survived the test of time. Meanwhile, kheer has also evolved by letting culinary enthusiasts experiment with different ingredients, replacing the usual ones. This Diwali apart from our regular rice kheers, let's try them with an array of millets. Also, why not give a vegan tweak to them? A sustainable Diwali also means going earth-friendly with our festive indulgences. Here are five vegan millet kheers to try on this Festival of Lights.
Kodo millet coconut milk kheer
It is also called Indian crown grass, cow grass, rice grass, ditch millet, and native paspalum. This gluten-free millet is healthy and nourishing and tastes good. 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. Cook for another 5 minutes as the milk and millet tend to thicken. Ensure it is not sticking to the pan by stirring once in a while. Add sugar to taste, and cardamom powder and cook for a few minutes. You can add dry fruits, including raisins, cashews, almonds, and pistachios.
Little millet almond milk kheer
Little millet saffron kheer, Image Source: tomatoblues
Tweak the traditional Samai Kheer by replacing regular milk with almond milk. This recipe uses 1/2 little millet, which is washed thoroughly and soaked for 30 minutes. Soak the saffron in warm water and set it aside. 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. Serve it warm or cold.
Barnyard millet cashewnut milk kheer
Barnyard millet kheer, Image Source: archanaskitchen
It is also called Jhangora ki Kheer. Dry roast 1/2 cup barnyard millet till it leaves an aroma. Fry dry fruits such as cashew nuts, pistachio and raisins in vegan fat and keep them aside. Wash the roasted millet to remove any dirt and transfer in a colander to drain extra water. 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. Let the pressure release on its own. Open the lid, add 1 cup cashew nut milk and cook on low flame for 10 minutes. See to it that millet isn't getting stuck. Blend in the fried dry fruits and stir thoroughly. Switch off the gas. Let it cool down and transfer it to serving bowls. You can refrigerate it.
Foxtail millet soyabean milk kheer
Foxtail millet saffron milk, Image Source: myspicetrunk
Pick a thick bottom pan and boil 1.5 litres of soy milk. After washing, soaking, and draining 1 cup of foxtail millet, the excess water should be removed. In another pan, melt the vegan butter. Add the millet and cook over moderate heat until it begins to release an aroma. Add the millet to the milk, then simmer for 15 to 20 minutes. To taste, season with sugar or jaggery syrup. Be careful to prevent the kheer from curdling. Cook for 5 to 10 minutes before adding 1 teaspoon of crushed green cardamom powder and 1 teaspoon of soaking saffron. Turn off the gas and wait a short while. Serve warm or cold.
Proso millet coconut milk kheer
Proso millet kheer, Image Source: thephotowali
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. Make a syrup by heating 1/2 cup jaggery with 1 cup water, then reducing half cup consistency. Add it to 1 cup of coconut milk when it has cooled and stir well. When the steam from the cooker has been released, pour the sweetened milk and let it simmer. Cook for two to three minutes after blending some vegan-ghee-roasted dry fruits. Add the cardamom powder after taking the pot off the heat. Serve hot with chopped pistachio nuts on top.
