Kutki Halwa (Little Millet Halwa)
Ingredients
Pre-soaked little millet – 1 cup
Jaggery, grated – ¾ cup
Ghee – 3 tbsp
Cardamom powder – a pinch
Milk – 1 cup
Water – 2½ cups
Mixed nuts, for garnish
Jaggery, grated – ¾ cup
Ghee – 3 tbsp
Cardamom powder – a pinch
Milk – 1 cup
Water – 2½ cups
Mixed nuts, for garnish
Method
1. Dry-roast the millet in a pressure cooker or heavy pan on medium-low heat for about 5 minutes until lightly toasted.
2. Bring the water to a boil separately, then pour it over the roasted millet and pressure cook for about 5 whistles; let the pressure release naturally.
3. Meanwhile, melt the grated jaggery in a saucepan with a little water over low heat, then stir in the cardamom powder.
4. Add the jaggery syrup to the cooked millet and mix well, then stir in the milk and let it simmer for 2 minutes.
5. Heat ghee in a small pan and fry the nuts until golden.
6. Garnish the halwa with the fried nuts and serve warm.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's snacks menu.
2. Bring the water to a boil separately, then pour it over the roasted millet and pressure cook for about 5 whistles; let the pressure release naturally.
3. Meanwhile, melt the grated jaggery in a saucepan with a little water over low heat, then stir in the cardamom powder.
4. Add the jaggery syrup to the cooked millet and mix well, then stir in the milk and let it simmer for 2 minutes.
5. Heat ghee in a small pan and fry the nuts until golden.
6. Garnish the halwa with the fried nuts and serve warm.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's snacks menu.
Made with Pre-Soaked Little MilletShop the millet used in this recipe
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