Millet kesari

MILLET KESARI (Vegan version)

Millet Kesari – Kesari is traditionally made with rava / sooji and is regularly made in South Indian homes and served for breakfast or as a dessert.

This simple Millet Kesari is an Indian style Gluten-free Vegan dessert where millets are used instead of rava / sooji. It can be made with any millets of your choice. Barnyard millet, Foxtail millet, Kodo millet, Pearl millet & Finger millets are some of the millets commonly used.

Checkout Makhana Kheer & Barley sweet pongal for healthy dessert recipes.

Millet Kesari Recipe

Cooking Instructions with step by step pictures

In a pan ( preferably non-stick) dry roast the millets till it’s aromatic and turns slightly golden.

Cool and grind it coarsely to a rava like consistency.

Now cook the ground millets in water. Initially add 3.5 cups of water and add the remaining water gradually. Cook till the millets absorb all the water.

Now add 1 cup of sugar and stir continuously.

The mixture turns watery and stir till it solidifies again.

Add ½ cup of oil and mix till the mixture leaves the sides of the pan.

Add cardamom powder.

Garnish with the nuts of your choice.

Serve warm.

RECIPE NOTES

  • Instead of dry roasting you can also roast the millet in ghee and substitute oil with ghee in non vegan version.
  • Millet Kesari turns little bit hard on cooling so it’s better to serve warm.
  • You can also store this in the refrigerator upto 5 days and reheat before serving. 
Millet kesari

Millet Kesari

This simple Millet Kesari is an Indian style Gluten-free Vegan dessert. It can be made with any millets of your choice.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Desserts
Cuisine Indian
Servings 6
Calories 150 kcal

Equipment

  • Non stick pan
  • High speed blender

Ingredients
  

  • Any millet of your choice – 1 cup
  • Sugar – 1 cup
  • Vegetable oil – ½ cup (ghee for non vegan )
  • Cardamom powder – ¼ tsp
  • Cashews – 10
  • Raisins – 10
  • Water – 3.5 to 4 cups

Instructions
 

  • In a pan ( preferably non-stick) dry roast the millets till it’s aromatic and turns slightly golden.
  • Cool and grind it coarsely to a rava like consistency.
  • Now cook the ground millets in water. Initially add 3.5 cups of water and add the remaining water gradually. Cook till the millets absorb all the water.
  • Now add 1 cup of sugar and stir continuously.
  • The mixture turns watery and stir till it solidifies again.
  • Add ½ cup of oil and mix till the mixture leaves the sides of the pan.
  • Add cardamom powder.
  • Garnish with the nuts of your choice.
  • Serve warm.

Notes

  • Instead of dry roasting you can also roast the millet in ghee and substitute oil with ghee in non vegan version.
  • Millet Kesari turns little bit hard on cooling so it’s better to serve warm.
  • You can also store this in the refrigerator upto 5 days and reheat before serving. 
Keyword kesari recipes, Millet kesari, millet recipes

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