Ingredients:
- Sorghum flour-100 g
- Maida-100 g
- Paneer-100 g
- Khoa-200 g
- baking soda-2 g
- Milk-100 ml
- Sugar-100 g
Cardamom pods-5 g and Vegetable oil-for deep frying.
Preparation method:
- Mash paneer & khova in a large bowl.
- Add sorghum flour & maida to this, along with baking soda & milk.
- Make soft dough like chapatti
- Keep it aside for 15 minutes.
- Make small balls with the above dough.& Deep fry till it attains a golden-brown colour on low flame.
- . Make the cardamom flavoured sugar syrup with thin consistency in another saucepan.
- Add fried sorghum based khova balls, in sugar syrup and keep aside till soft.
- Serve plain or with ice cream as millet based delicious sweets.
Ingredients:
- Sorghum Flour-100 g
- Besan-100 g
- Condensed Milk-350 g
- Ghee-150 g
- Dry Fruits-50 g
- Cardamom powder-10 g
- Sugar Powder-50 g and Milk-1 tsp.
Preparation method:
- Mix sorghum flour with besan blend in a bowl.
- Add 1 tsp of ghee and 1 tbsp milk to above bowl & sieve this flour to make lump free.
- Heat the ghee in a saucepan & add above sorghum flour and fry thoroughly.
- Add condensed milk, sugar & cardamom powder to it & keep stirring.
- Cook the above sorghum mixture for 2-3 minutes.
- When done pour the mix on a greased plate & wait for 1 hr to set and cut into pieces before cool.
- Garnish with grated dry fruits on the top of sorghum burfi.
Ingredients:
- Pearl Millet flour-50 g
- Refined wheat flour/maida-50 g
- Baking powder-3 g
- Sugar-150 g
- Orange food color-pinch (mix with the little amount of water)
- Curd-25 g and Water-as required.
Preparation method:
- Firstly, add Sugar and water (1:1 ratio) to a vessel.
- Boil on a medium flame, until it gives thin string consistency and then off the flame. Cool it and keep aside.
- In a separate large bowl, add maida, Pearl Millet flour, baking powder, and food color.
- Mix it well until it becomes uniform. Next, add curd and make a thick lump free batter.
- The batter has to be thick, but it should have flowing consistency.
- Heat oil on medium heat to fry Pearl Millet jilebi.
- Squeeze-in the batter gently in circular motions starting from the center moving outside, using cone-shaped cloth, which is having a hole. When the Pearl Millet jalebi is visually crispy, remove it with a skewer.
- Add the above Pearl Millet jalebi to the warm sugar syrup directly.
- Allow it to rest for 2 minutes and put it on a serving plate.
- Serve Pearl Millet jalebi as delicious sweets.
Ingredients:
- Pearl millet flour-1 cup
- Jaggery-1 cup
- Ghee-1 Cup
- Milk-1 cup.
Preparation method:
- In a pan, roast pearl millet flour in ghee until the aroma and color changes.
- Add milk to the mixture and cook for 5-10 minutes on low flame.
- Melt the jaggery on low flame by adding 1 tbsp of water to grated jaggery in sauce pan.
- Now add the melted jaggery, pinch of ghee and mix well without lumps until thick consistency.
- Pour the prepared batter in a mould and allow to set.
- Garnish it with grated dry fruits and serve.
Ingredients:
- Pearl millet flour-1 cup
- Jaggery-1 cup
- Ghee-1 Cup
- Milk-1 cup.
Preparation method:
- In a pan, roast pearl millet flour in ghee until the aroma and color changes.
- Add milk to the mixture and cook for 5-10 minutes on low flame.
- Melt the jaggery on low flame by adding 1 tbsp of water to grated jaggery in saucepan.
- Now add the melted jaggery, pinch of ghee and mix well without lumps until thick consistency.
- Pour the prepared batter in a mould and allow to set.
- Garnish it with grated dry fruits and serve.
Ingredients:
- Finger millet
- vermicelli-1/4 cup (50g)
- Ghee-2 tsp
- Milk-500 ml
- Raisins-1 tsp
- Cashew Nuts-1 tsp
- Cardamom
- Powder-Pinch.
Preparation method:
Take a shallow pan and roast the ragi vermicelli, cashew nuts and raisins separately in ghee until it becomes golden brown colour.
Simultaneously, boil 500 ml milk in the pan over medium flame.
When the milk comes to a boil, add roasted ragi vermicelli. Stir and cook until it turns soft or for around 1-2 minutes. Keep stirring continuously while cooking and make sure not to overcook it.
Add sugar, ghee roasted raisins & cashew nuts and cook for 1 minute. Add cardamom powder also and turn off the flame.
Serve hot as a traditional delicious, sweet.
Ingredients:
- Foxtail millet rice-100 g
- Regular Milk-100 g
- Sugar-10 g
- Lemon-1 in no. (make into juice)
Preparation method:
- Boil foxtail millet grains in a vessel containing an excess amount of water and extract 100 ml of gruel from it by using a strainer.
- In a pan, add foxtail milk to the regular milk, bring it to boil, and add lemon juice. Remove the pan from heat when the milk gets coagulated.
- Strain milk solids in a muslin cloth and squeeze excess water, tie the muslin cloth and rest it for 1 hour.
- Knead the milk solids (or paneer) until it forms a smooth dough.
- Roll dough into a ball and cover the balls with a muslin cloth.
- For the sugar syrup, boil the sugar, water (1:1) in a heavy-bottomed saucepan, and stir continuously till it becomes sticky with one string consistency. Once done, take it off the heat and keep aside.
- Boil the paneer balls in sugar syrup and allow to cool, till it swells with syrup.
- Delicious foxtail millet rasagulla is ready to serve.
Ingredients:
- Kodo millet dehulled grains-50g
- Milk-500 ml
- Cardamom powder-1 g
- Sugar-80 g
- Pista-5g.
Preparation method:
Soak the kodo millet grains for 4 hours and wash it properly.
Grind the soaked kodo millet grains into fine paste by adding a little amount of water and keep aside in bowl.
Separately, heat the regular milk in a pan until it comes to a boil, followed by a sim cook.
Add kodo millet paste to the above- boiled milk while stirring continuously to prevent the formation of lumps.
Cook the above mixture till it gives thick consistency and then add cardamom powder.
Garnish it with crushed pista and then refrigerate for 1 hour.
Serve as chilled and tasty Kodo millet phirni.
Ingredients:
- Dehulled Barnyard millet-50 g
- Milk-500 ml
- Citric aicd-1 g/
- Lemon-1 in no.
- Sugar-75 g
- Water-as required.
Preparation method:
- Take sauce pan, add dehulled barnyard millet and 5 cups of water to get 100 ml of gruel from these cooked grains. Strain it and store gruel for keep aside.
- Blend both barnyard millet gruel and regular milk and boil for 10-15 min.
- After boiling, add citric acid/lemon, keep stirring till curdling of milk.
- Add sugar slowly to this mixture and boil till water evaporates.
- Pour it on a greased plate or tray.
- Cool it and cut into pieces before serving.
Ingredients:
- Dehulled Barnyard millet-50 g
- Sugar-50 g
- Jaggery-30 g
- Milk-500 ml
- Saffron-4-5 threads
- Dry Fruits (Cashew nuts
- Almond and Pista)-50 g
- Cardamom powder-3 g
- Ghee-30 ml.
Preparation method:
- In a vessel, cook barnyard millet rice with 1:4 ratio of water for 5-7 minutes (like half boiled).
- Now take another pan and boil milk for 10-15 minutes under medium flame.
- Then after adding cooked barnyard rice and saffron to the boiling milk. Cook it for 10-15 minutes.
- Add sugar and stir gently to cook millet Payasam.
- Heat ghee in a saucepan, add all dry fruits, roast until golden colour and add to the cooked Payasam along with ghee.
- It can be serve as delicious sweet in hot or cold.
Ingredients:
- Sorghum Flour-2 cups
- Milk Powder-1/2 cup
- Baking Powder-4 tsp
- Sugar-4 tsp
- Salt-1 tsp
- Eggs-2 in no
- Oil-4 tsp
- Water – as required.
Preparation method:
- In a medium bowl, whisk milk, butter (or oil), and egg together. Add dry ingredients to milk mixture; whisk until just moistened.
- Drop by spoonful of batter onto a hot, griddle and cook until golden brown, turning once and a few have burst, 1 to 2 minutes.
- Serve warm, with desired.
- Toppings like honey or chocolate syrup.