Kuthiraivali or Barnyard millet tastes similar to broken rice and can be easily bought from Indian groceries. Low in calories,rich in fibre and iron. This gluten free millet can made into porridge,idli or thosai batter or uppuma and even to feed babies above 1 year.
I used Barnyard millet in my paal kesari. Barnyard millet works great for kesari. It's soft and easily absorp flavours. You may double up the recepi and adjust sweetness according to your preference. Use only fresh or whole milk for the best paal kesari. Skimmed milk is not an option here, you may try but the richness of this dish comes from the combination of fresh milk and ghee. Instead of jaggery you may use vellam or karupatti as sweetener and both goes well to enhance the taste of this simple kesari.
Ingredients
1 1/4 cup barnyard millet/kuthiraivali
3 tbsp ghee
10-12 raisins
10-12 cashews,broken
1 cup boiled milk
1/2 cup jaggery
3 cardamom pods,crushed
3 + 1 tbsp ghee
Pinch of kesari food coloring
Pinch of salt
Methods
Wash and drain the barnyard millet. Boil for 10 minutes or till soft.
Add 1 tbsp ghee to a pan and fry the cashews & raisins till golden. Transfer to a plate.
In the same pan, roast the for few minutes.
Add boiled milk and stir. Add jaggery and cook till jaggery completely dissolved.
Season with salt and crushed cardamom pods. Stir well.
Add 3 tbsp ghee and stir. Add kesari food coloring and stir.
Add the fried nuts and raisin. Stir and cook for 6 minutes.
Serve warm.
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