Kutki Millet Kheer
A gently sweet milk pudding made with kutki (little millet) instead of rice, traditional to tribal households of Bastar for festive occasions.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Heavy-bottomed pan
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 9 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 7 g
- calories
- 250 kcal
Instructions
- 1
Rinse the kutki millet well with water. Soak it for 15 minutes.
- 2
Bring the milk to a boil in a heavy-bottomed pan. Lower the heat so it simmers gently.
- 3
Drain the kutki millet and add it to the milk. Cook and stir often for 20-25 minutes until soft and thick.
- 4
Stir in the sugar and cardamom powder. Simmer for another 5 minutes.
- 5
Heat the ghee (clarified butter) in a small pan. Lightly fry the cashews and raisins.
- 6
Stir the roasted nuts into the kheer (sweet pudding). Serve warm or chilled.
Chef's tips
Stir often so the millet does not stick to the bottom. The kheer thickens as it cools, so take it off the heat while it is still slightly runny.
Ingredient substitutions
- kutki millet → broken rice (loses the tribal character)
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low flame with a splash of milk.
Common mistakes to avoid
- •Adding sugar too early, which stops the millet from softening properly.
Serving suggestions
Cooked Kutki Millet Kheer?
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