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Kodo Millet Phirni
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Kodo Millet Phirni

Kodo milletFestivalNorth IndiaSweetWhole grainVegetarianContains dairyContains nuts

Soak 4 h · Prep 10 min · Cook 25 min · Servings not given in the source

Make

Ingredients

  • kodo millet (dehulled grains) — 50 g
  • water (a little, for grinding)
  • milk — 500 ml
  • sugar — 80 g
  • cardamom powder — 1 g
  • pistachios — 5 g (crushed)

Method

  1. Soak the kodo millet for 4 hours and wash it thoroughly.
  2. Grind the soaked grains with a little water to a fine paste and keep it in a bowl.
  3. Bring the milk to a boil in a pan, then lower the heat so it just simmers.
  4. Pour in the millet paste, stirring all the time so no lumps form.
  5. Keep cooking and stirring; once it starts to thicken, add the sugar. When it is thick, stir in the cardamom.
  6. Sprinkle with the crushed pistachios and chill for an hour. Serve cold.

Tips

  • General practice: a heavy-based pan and constant stirring keep the phirni from sticking.

Adapted from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 107 (printed p. 105), written in our own words.