Instapot Foxtail Millet Kheer
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
For Jaggery syrup:
  • Jaggery - 1.5 cups
  • Water - 1 cup
To Pressure cook:
  • Foxtail Millet - ½ cup
  • Moong dal - 1 tbsp(heaped)
  • Milk - 4 cups
  • Water - 1 cup
  • Saffron strands - Few
  • Ghee - 1 tsp
For flavor:
  • Salt - 1 pinch
  • Cardamom powder - ¼ tsp(levelled)
To garnish:
  • Ghee - 1 tbsp
  • Cashewnuts - 10
Instructions
  1. Dry fry ½ cup Foxtail Millet in medium flame for 3 mins or until fragrant. Do not change the color of the grains.
  2. Once fried, transfer to a bowl of water.
  3. Dry fry 1 heaped tbsp of Moong dal for 2 to 3 mins or until fragrant. Do not change the color of the lentils.
  4. Once fried, transfer to the same bowl of water. Let millets and moong dal soak for 30 minutes.
  5. In a saucepan, add 1.5 cups jaggery and 1 cups water. Let it boil in medium flame for 10 to 15 mins.
  6. Once frothy and raw smell of jaggery leaves, strain the syrup and keep aside. Let it cool down completely.
  7. After soaking for 30 mins, rinse and wash the millets and moon dal twice or thrice, until the water is clear.
  8. Grease the bottom of instapot pan with ghee and then add washed & drained millets & moongdal.
  9. Add 1 cup water and 4 cups milk.
  10. Add a pinch of crushed saffron and 1 tsp ghee.
  11. Close the instapot lid, put on the whistle and turn to Sealing mode.
  12. Turn ON Porridge mode and set the timing for 20 minutes. Use pressure level button to bring it to High Pressure. Turn OFF Keep Warm mode.
  13. Let it cook and let the pressure gets released naturally. Once the floating valve is down(as shown in the above video), turn the whistle to venting mode and then remove the whistle and open the lid.
  14. Gently mix the contents and add a pinch of salt, ¼ tsp cardamom powder and completely cooled down Jaggery syrup. Please note that if the syrup is hot/warm, it will curdle the milk.
  15. Mix everything together and turn ON Saute mode in low level, just for 5 mins.
  16. In 5 mins, the kheer would have been heated up and ready. Switch off. Please note that, the milk should not be boiled after adding jaggery, to avoid curdling. So, just cancel Saute mode, just when the kheer is hot.
  17. In a dry pan, add 1 tbsp ghee.
  18. Once ghee is melted, add broken cashew pieces and fry in low-medium heat until slightly golden.
  19. Pout the ghee-fried cashews along with ghee into the kheer.
  20. Mix well and serve. Please note that this kheer thickens over time. Serve hot/warm.
Notes
1.Millet:Jaggery ratio is 1:3
2.Millet:Liquid ratio is 1:12. I have used totally 6 cups liquid(2 cups water+ 4 cups milk) for ½ cup millet.
3.Get polished foxtail millet for this recipe, as unpolished ones will be chewy in texture.
4.Don't skip the salt as adding salt enhances the sweetness.
5.Saffron is optional.
6.You shall replace foxtail millet with any other millets in this recipe. Saamai/little millet is a recommended replacement.
7.When trying for the first time, you shall halve this recipe by using ¼ cup Millet, ¾ cup Jaggery, 3 cups liquid(1 cup water + 2 cups milk). Serves 4 to 5 people.
8.For a bigger crowd, you shall double this recipe by using 1 cup Millet, 3 cups Jaggery, 12 cups liquid(4 cups water + 8 cups milk). Increase ghee and flavoring agents as well. Serves for 15 to 20 people, depending upon the portion size.
9.Please note that this kheer thickens over time. So, plan to serve hot/warm.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/instapot-foxtail-millet-kheer/