Executive Chef Arvind Rai Shares Delish Millet Desserts Recipes And Tips

Millets have been an integral part of Indian cuisine for ages. Only a few decades back, the introduction of finer grains relegated millets to the backburner. Thankfully, now there is renewed interest towards these ancient grains. According to Arvind Rai, Executive Chef, The Ashok Hotel, these highly nutritious grains have gained popularity in recent years due to their gluten-free and low glycemic index properties. These make them an excellent alternative for people seeking a healthier lifestyle.

How adaptable are they in coking for a chef to make various dishes? Chef Arvind answers, “One of the significant advantages of millets is their versatility in cooking. As a chef, you can use millets to create an array of culinary fares that are both nutritious and flavorful. From soups to salads, puri to uttapam and even baked goods, millets can be used in a wide range of recipes.” Considering the common misconception of people around these grains that they are not tastier, the Executive Chef, The Ashok Hotel, has curated a menu with interesting millet-based recipes.

Blueberry Ragi Muffins

Blueberry ragi muffin is a dessert incorporating ragi flour and blueberries as its primary ingredients. Both of these ingredients have essential nutrients. Ragi flour, also known as finger millet flour, is a good source of fibre, calcium, and iron. Blueberries have fewer calories and are high in fibre, vitamin C, and vitamin K; they also contain antioxidants, which protect the body against damage from free radicals.

Ingredients

• Refined flour-  200 grams
• Finger millet powder -    50 grams
• Finger millet whole- 50 grams
• Butter-   300 grams
• Sugar- 300 grams
• Egg-    9 nos.
• Baking powder-    ½ tspn
• Vanilla essence- 5 ml
• Blueberry fruit filling - 100 grams
• Broken cashew nut- 100 grams

Blueberry ragi muffin, Image By: The Ashok Hotel

Method:

• Bring the butter to room temperature. Transfer the butter and beat it using a whisker in a mixing bowl. Introduce the sugar and whisk till it turns creamier and becomes fluffy.
• Now add the eggs gradually, introducing one at a time by whipping. 
• Keep whisking until it develops a smooth, creamy texture. This beating process may take up to 15-20 minutes. 
• Dry roast the finger millet and crush it to a coarse powder.
• Mix refined flour, finger millet flour, roasted and crushed finger millet, and baking powder, and gradually add the flour mix into the batter using a spatula. Gently stir and fold the mixture as you keep adding flour into the batter mixture. 
• Add blueberry fruit filling to the mixture. 
• Preheat the oven to 175 degrees Celsius. 
• Pour the prepared batter into muffin moulds, top with broken cashew nuts, and bake it in the preheated oven for nearly 15-20 minutes or until a toothpick or skewer pierced in the centre of the cake comes out clean. 

Let it cool down and come to room temperature and then serve. 

Millet Laddoo

Millet laddoo is a traditional Indian sweet made with millet flour, jaggery, ghee, and various nuts and spices. Millet flour is made from grinding down millet grains, which are also nutrient-dense. Additionally, jaggery, a natural sweetener, and ghee, which is rich in healthy fats, add more nutritional value to it.

Prep time- 40 min

Serves – 20-25 Pcs

Ingredient

• Besan (Thick): 200 gm
• Raggi flour: 100 gm  
• Bajra flour: 100 gm
• Desi ghee: 350 gm
• Boora: 300 gm
• Cardamom powder: 05 gm
• Pistachio: 10 gm
• Cashew nut: 10 gm
• Mix millet: 100gm    

Millet laddos, Image By: The Ashok Hotel

Method

• Place an iron kadhai over medium flame and add ghee until it melts.
• First, add besan and cook for 5 minutes till you achieve a sandy texture. Add ragi flour and bajra flour after that and cook for 15 minutes until the brown colour is achieved.
• Now add boora and nuts, mix well and turn off the gas
• Bring the mixture to a handling temperature and start making laddu balls.
• Roll the laddoo in multi-millet grain and serve.  

By incorporating these desserts into their diet, people can enjoy a tasty treat while getting a boost of essential nutrients, articulates Executive Chef Arvind Rai. He also shares that The Ashok Hotel is celebrating a week-long Millet Festival till March 21st honouring the International Year of Millets. “If you want to sample a range of nutritious millet-based distinctive culinary experiences and savour the various tastes and textures of millets, this fest can give a fair idea. You can try pearl millet lamb shorba, nachani jowar dahi bhalla chat, ragi mozzarella arancini, jowar aur keema ke shami kebab, millet crushed fried fish, garden fresh ragi pizza, amaranth ki kheer, millet cake with vanilla ice cream and so on.”

Chef's millet cooking tips

I am also sharing a few tips on cooking with millet. Here are they:

• Make sure to rinse the millet thoroughly under running water before cooking it. This will help to remove any dirt, debris, or bitterness from the grain, resulting in a cleaner and tastier final dish.
• When cooking millet, it is crucial to use the right amount of water to ensure it cooks properly. 
• As a general rule, you should use two cups of water for every cup of millet. Bring the water to a boil before adding the millet, then reduce the heat to low and cover the pot to simmer.
• Toasting the millet before cooking can enhance its nutty flavour and give it a more complex taste profile. You can do this by heating the millet in a dry pan and keeping it over medium heat until it turns golden brown.