If you love Indian desserts, you’ve got to try this foxtail millet kheer recipe. It is a unique and healthier version of the classic Indian kheer, which is usually made using rice, milk and sugar.
This kheer is packed with fiber and many other nutrients, and is a dessert you can feel good about indulging in. The best part is that it needs just a few simple ingredients and very little kitchen time to be put together.
Ready to try out this recipe? Scroll down to get a closer look at everything you need to know about making it.
Ingredients For the Recipe
You will need just five simple ingredients to make the foxtail millet kheer.
- Foxtail Millet: ½ cup
- Water: 1 cup
- Milk: 1.5 cups
- Sugar: 2 tablespoon or as per taste
- Cardamom powder/pods: ½ tsp
How to Make the Foxtail Millet Kheer
Once you have your ingredients ready, here is what you will need to do to make the foxtail millet kheer.
Soak the foxtail millet in water for about 15 minutes. Drain the water and keep the soaked foxtail millet aside.
Take a deep bottomed vessel. Add water and let it come to a boil. Transfer the soaked foxtail millet to the boiling water. Cook it for 4-5 minutes or until the water disappears.
Next, add milk, sugar and cardamom powder/pods. Mix well.
Let the mixture cook for about 5-6 minutes or until it starts getting thick. The milk quantity should get halved.
Let it come to room temperature and then refrigerate for 15-20 minutes before serving.
Garnish with chopped almonds and serve.
Frequently Asked Questions
The simplicity of this kheer is what makes it such a winner, but if you really want to go the extra mile and bring some more flavor and texture into the picture, you could do that too.
A few drops of rosewater can really enhance the flavor of the kheer. You can also throw in some chopped nuts of your choice to bring more texture and nutrition into the kheer. Golden raisins can also bring some much needed sweetness to the kheer.
If you have any leftover kheer, you can transfer it to a clean container and refrigerate it for up to 3 days, if not more.
Tips & Tricks to Make the Foxtail Millet Kheer
If you are ready to give the recipe a shot, you might want to take note of these little tips and tricks too.
- If you are not too sure about the texture and flavor of the foxtail millet, you can make the kheer with equal amounts of foxtail millet and rice.
- To bring some more creaminess to the kheer, you can add a tablespoon or two of evaporated milk or milk powder into the kheer after you have removed it from heat.
- Make sure you use a heavy bottomed pot or pan to make the kheer and keep stirring it all the time while it is on heat. This will keep it from burning and sticking to the base of the pan.
- To lend a bit of color to the kheer, you can also add some saffron strands along with the milk.
- You can also swap the sugar in the recipe for jaggery to make the kheer healthier.
- I would recommend using full fat milk for this recipe as opposed to low fat milk.
- While the recipe calls for the foxtail millet to be soaked for 15 minutes, I would recommend soaking it overnight if you can. This helps the millet absorb water, which makes it easier to cook.
Serving Ideas & Suggestions
The foxtail millet kheer can be enjoyed as a dessert just like any other kheer.
The best part about this recipe is that you can enjoy the kheer cold or hot-it all depends on your personal preference.
Don’t forget to top it with some chopped pistachios, almonds and other nuts of your choice.
If you enjoyed this easy recipe and are looking to try some more delicious Indian desserts, here are a few good ones you might want to check out
Foxtail Millet Kheer
- ½ cup Foxtail Millet
- 1 cup Water
- 1.5 cup Milk
- 2 tablespoon Sugar
- ½ teaspoon Cardamom powder/pods
- Soak the foxtail millet in water for about 15 minutes. Drain the water and keep the soaked foxtail millet aside.
- Take a deep bottomed vessel. Add water and let it come to a boil. Transfer the soaked foxtail millet to the boiling water. Cook it for 4-5 minutes or until the water disappears.
- Next, add milk, sugar and cardamom powder/pods. Mix well.
- Let the mixture cook for about 5-6 minutes or until it starts getting thick. The milk quantity should get halved.
- Let it come to room temperature and then refrigerate for 15-20 minutes before serving.
- Garnish with chopped almonds and serve.