Millet Kesari with Chai Masala
Millet Kesari with Chai Masala
Rated 5.0 stars by 2 users
Category
Dessert
Cuisine
Indian
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
In this blog post, we're excited to share a versatile and delicious recipe for Millet Kesari with Chai Masala, featuring the option of adding pineapple or banana for a fruity twist. This unique take on the classic Indian dessert blends the wholesome goodness of hulled proso millet with the sweetness of jaggery and the warm, aromatic flavors of Prana Kitchens chai masala.
Whether you choose the tropical sweetness of pineapple or the creamy richness of mashed banana, this dish offers a delightful fusion of flavors and textures. The millet is dry-roasted for a nutty depth, then cooked to perfection with creamy oat milk and water. Roasted cashews add a crunchy contrast, making each bite a delightful experience.
This Millet Kesari is not only a tasty treat but also a nutritious choice, perfect for festive celebrations or as a comforting dessert on any day. Join us as we explore this flavorful and adaptable recipe, and find out how these simple ingredients can create a deliciously memorable dish. Whether you're in the mood for pineapple's tang or banana's smoothness, this recipe allows you to tailor the dessert to your taste!
Author:Prana Kitchens
Ingredients
- ½ cup hulled proso millet
- 1 cup jaggery or raw cane sugar
- ½ cup extra creamy oat milk
- 1 cup water
- ½ tsp Prana Kitchens chai masala
- 1 mashed ripe banana or ½ cup pineapple, finely chopped
- 10 cashews, broken
- 4 tbsp ghee or vegan butter
Directions
Dry Roast the Millet: Dry roast the millet in a pan until it turns aromatic and slightly golden. Let it cool, then blend it into a coarse powder.
- Roast the Cashews: In a separate pan, roast the cashews in 1 tablespoon of ghee or vegan butter until they turn golden brown. Set aside.
- Roast the Millet: In the same pan, add 2 tablespoons of ghee or vegan butter and roast the coarse ground millet until it's fragrant.
- Cook the Millet with Liquid and Pineapple, if using pineapple: Add the water, oat milk, and pineapple pieces to the roasted millet in a thick-bottomed pan, Instant Pot, or pressure cooker. Cook until the millet is very soft.
- Add Sweetener: Once the millet is cooked, add the jaggery or sugar. Continue to cook, stirring frequently, until the mixture reaches a thick, batter-like consistency.
- Final Touch, if using pineapples: Add the remaining 1 tablespoon of ghee and the roasted cashews to the mixture. Stir well.
- Final Touch, if using bananas: Add the remaining 1 tablespoon of ghee and the roasted cashews to the mixture. Add the mashed banana at this stage. Stir well.
- Serve: Enjoy the delicious millet pineapple kesari!