Wednesday, April 16, 2014

Muskmelon Millet Kheer

Got this idea from a TV show.Originally it was shown with water melon and raw rice.But I tried it out with muskmelon, kuthiraivali rice/millet and unrefined cane sugar / brown sugar / nattu sakkarai
Make it with "full cream milk" for "children" and "skimmed milk" for "weight watchers"

Part 1 - Muskmelon Puree
  • Muskmelon - 1 medium sized
Scoop out the muskmelon pulp and roughly chop them into small pieces

Grind it in a mixer without adding water.It will be around 2 glasses

Part 2 - Pressure Cooker
  • Kuthiraivali rice / any millet - 1/4 cup
  • Muskmelon Puree - 2 glasses (made in Part 1)
Part 3 - Others
  • Full cream / Skimmed milk - 3/4th glass (boiled and cooled to room temperature)
  • Unrefined cane sugar / brown sugar / nattu sakkarai - 1/2 cup or more
  • Cashews and Almonds - 10 each

Grind cashews and almonds together to a fine powder and keep it aside

Step 1 - Pressure Cooking
  • In a pressure pan / cooker take millet and pour 2 cups of puree.Do not add water
  • Pressure cook for 3 whistles
Step 2 - Kheer
  • Transfer the pressure cooked millet to pan (if needed) and stir in a low flame for 5 minutes
  • Dissolve the brown sugar in milk and add it to the cooked millet.Now the colour will be slightly brown
  • Once it starts boiling add cashew almond powder and mix well
  • Just give it a boil and switch off the stove
Muskmelon Millet Kheer is ready.Serve it hot or chilled

  • You can replace brown sugar with white sugar
  • You may use fried cashews and grapes for garnishing