Recipe
Ingredients
1/4 cup little millet
1 cup coconut milk
1/4 cup cashew
Date paste (12-15 dates)
1/4 tsp cardamom powder
2 tbsp roasted almonds
1 tbsp pistachos (optional)
5-6 strands of kesar soaked (optional)
few dried rose petals (optional)
pinch of salt
Method
1. Wash little millet well (twice). Drain water and let it sit for 1 hour.
2. Add 1/2 cup of water and cook the millet. Retain some water so that the cooked millet will not be lumpy. Cook until the millet become soft and can be mashed with your fingers.
3.Wash the cashews and soak in room temperature water for at least 2 hours. Throw away the soaked water.
4. Wash the dates twice and in very little water soak them. Grind the dates to fine paste. Do not throw away the water, used for soaking.
5. Heat the kesar strands in small tadka pan on low heat. Once they are heated they will become crispy. Make powder with your fingers and add it to coconut milk.
5. Adding around 1/2 cup water, grind the cashews to fine paste.
6. In large bowl add the cooked millet. Add coconut milk little and little and stir well, till the lumps if any are no more.
7. Add the cashew paste, date paste, kesar and cardamom powder.
8. Add pinch of salt
9. Garnish with almonds, rose petals and pistachios.
10. For best taste, allow the kheer to rest for atleast 1 hour.
11. Serve chilled or at room temperature.