← All recipes

Barnyard Millet Mango Milkshake
Generated by Ishva AIStudio, all rights reserved

Barnyard Millet Mango Milkshake

Barnyard milletModernPan-IndiaDrinkWhole grainVegetarianContains dairyContains nuts

Soak overnight · Prep 15 min · Cook 10 min · Servings not given in the source

Make

Ingredients

  • dehulled barnyard millet — 100 g (soaked overnight and ground to give the 100 ml of millet milk)
  • water (plenty for soaking; then an amount equal to the soaked millet for grinding (1:1))
  • milk — 100 ml
  • mango — 50 g (peeled and sliced)
  • sugar — 25 g
  • almonds or saffron (to decorate; named in the method)

Method

  1. Soak the 100 g of dehulled barnyard millet overnight in plenty of water.
  2. Wash the grains well and grind them with an equal amount of water. Strain off 100 ml of the millet milk.
  3. Mix the millet milk with the regular milk and boil for 5 to 10 minutes, then let it cool to room temperature.
  4. Blend the mango slices with the sugar to a pulp.
  5. Add the cooled milk to the blender, blend again and pour it through a strainer.
  6. Decorate with almonds or saffron, chill in the freezer for 30 minutes and serve.

Water and timing

Water: plenty for an overnight soak, then an equal amount for grinding — 100 g of barnyard millet gives the 100 ml of millet milk, as in the same IIMR book's 30 g of grain for 30 ml of milk.

From: ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 119 (printed p. 117); ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 120 (printed p. 118)

Tips

  • General practice: barnyard millet (samak / sanwa / bhagar) is a common fast-day grain in North and West India, and the other ingredients here are ones many families use on fast days; customs differ, so check your own family's practice.

Adapted from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 119 (printed p. 117), written in our own words.