Eat to Energise and Release Body Fat › Energise Recipe 31

Kheer

Prep 15 min + 6 hrs soaking · Serves 4-5 (makes 1 litre)

Ingredients

• 1/2 cup kodo millet (kodra), soaked for 6 hours
• 2 cups water
• Almond mixture: 1 cup almonds, soaked and peeled
• 11/2 cups water
• Two-thirds cup jaggery powder
• 1/2 tsp cardamom powder
• 20 saffron strands
• 1 tsp rose water (optional)
• 1/4 tsp rock salt
• Topping: 1 tbsp almonds, roasted and chopped
• 1 tbsp pistachios, roasted and chopped
• 1 tbsp raisins

Method

1. Heat a pot and add the soaked millet and water. Let it cook for 30 minutes on low flame until cooked.
2. Meanwhile, place the peeled almonds and 11/2 cups water into a blender and blend until smooth.
3. Add the remaining 1/2 cup water and all the almond mixture ingredients into the same blender and blend again.
4. Once the millet is cooked, switch off the stove. Pour the blended almond mixture into the millet pot and stir well.
5. Once the kheer comes to room temperature, refrigerate for 30 minutes before serving. The millet will swell up and the kheer will thicken.
6. Add the toppings and serve.

Highlights: Very high in vitamin E, iron and magnesium.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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