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Cooks in: 20 Minutes
Serves: 2 People
Sheer khurma or Sheer khorma, means ''milk with dates'' in Persian, is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr in Afghanistan, India, Pakistan, Bangladesh and parts of Central Asia. Dry fruits are cooked along with milk and vermicelli which gives a rich taste to the dish. I used Jowar semiya and honey as a sweetener. The end result was a healthy pudding.
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Cooks in: 20 Minutes
Serves: 2 People
Kesari is a traditional sweet of South India made with Rava/sooji. I have used home made millet grits/rava for this recipe and the sweet turned out very good and it simply melts in the mouth! Though I have used sugar as a sweetener, jaggery or palm sugar can also be used. Tried the same recipe with palm sugar and it is equally tasty!
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Cooks in: 30 Minutes
Serves: 2 People
Caramel Payasam is made by caramelising sugar and then cooking starch along with the sauce, so that the smell infuses into the pudding. Generally rice is used for this sweet. I have used millet poha and got a rich creamy payasam with caramel flavour!
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Cooks in: 20 Minutes
Serves: 2 People
Poli is generally prepared during festive season. Cooked chana dal and coconut mixed with jaggery is the common stuffing used for this dish. I used coconut poornam to make the dish simple.
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Cooks in: 30 Minutes
Serves: 2 People
Traditionally Paal Payasam is made with rice which is cooked in milk by simmering for a long time and sugar is added as a sweetner. I used Little Millet for this recipe and a creamy payasam was ready in 30 minutes.
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