BM #68 Day 10 -
I have succeeded so far in posting 9 millet recipes alternating between Bajra, Ragi, Jowar and Little Millet. I hope to continue with that pattern.
- Day 1 Bajra Aloo Roti
- Day 2 Eggless Ragi Banana Pancakes
- Day 3 Jowar Dhani Chivda
- Day 4 Steamed Little Millet Dumplings
- Day 5 Bajra Uthappam
- Day 6 Ragi Nippattu
- Day 7 Jowar Flakes Daddhojanam
- Day 8 Little Millet Vegetable Khichdi
- Day 9 Bajra Methi Muthiya
A few weeks back, my husband brought home 2 cans of Almond-Coconut milk. I was surprised and when asked for the reason, he says "I just thought you might put it into good use and I will get something new to eat". Silence from my side :).
That's when I made this kheer and a few more (yet to be posted) which were enjoyed by all of us. To be honest, the kids didn't take to this kheer as much as I would have loved them to enjoy but that was to be expected. As I mentioned earlier, unless ragi is disguised it doesn't entice my kids. But my passion for millets is unwavering !
Ingredients -
Almond Coconut Milk 3 cups
Ragi Vermicelli 1 cup
Jaggery 1/4 cup or more for a sweeter tooth
Almond and Cashew crushed 1/4 cup
Method Of Preparation -
Heat the jaggery in a tablespoon of water and let it melt. Remove the impurities and set aside.
Boil the milk and add the ragi vermicelli and let it cook through. [2 minutes was good enough.]
Add in the almonds and cashews. Also add the melted jaggery.
Let it simmer for a few minutes and remove from heat.
Garnish with roasted cashews and serve it warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 25 minutes
Serves 3-4
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