Foxtail Millet Kheer Recipe (Millet Pudding With Saffron & Nuts)

Foxtail Millet Kheer is a healthy twist on the classic Indian dessert.  

Made with foxtail millet and milk, it's light, creamy, and delicious.  

Sweetened naturally with jaggery and flavored with cardamom.  

Topped with roasted nuts and raisins for extra taste and texture.  

This kheer is rich in fiber and perfect for a guilt-free treat.  

Serve warm or chilled—it’s comforting either way.  A simple, wholesome dessert that’s easy to love!

Ingredients 

1/2 cup of Thinai/Foxtail Millet (rinsed and drained)

3 to 4 cups of milk

1/2 cup powdered jaggery (adjust to taste) or

 3 to 4 tbsp of trunativ everyday sweetener (adjust to taste)

A handful of cashews and raisins

1/4 teaspoon cardamom powder

A pinch of saffron strands (optional)

1 tablespoon ghee

Method 

Roast the Millet:

In a heavy-bottomed pan, dry roast the millet over medium heat for 3-4 minutes until it becomes aromatic. 

Cook Millet in Milk:

Add milk to the same pan and bring to a boil. Then, reduce the heat to simmer, stirring occasionally. Cook until the millet is soft and the mixture has thickened, about 20-25 minutes.

If using white sugar or low calorie sugar, add it along with the milk

Prepare Jaggery Syrup:

In a separate pan, heat the jaggery with a little water (just enough to cover it) until it melts. Strain to remove any impurities and add the syrup to the cooked millet mixture. Stir well.

Fry Nuts and Raisins:

In a small pan, heat ghee or coconut oil. Add cashews and raisins and fry until the cashews turn golden and the raisins swell up.

Combine:

Add the fried cashews, raisins, cardamom powder, and saffron to the millet mixture. Mix well and cook for another 2-3 minutes.

The Payasam can be served warm or chilled, according to preference. Garnish with a few more cashews and raisins if desired.

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