Millet gulabi kheer is a rich, rose flavored kheer with millets, perfect for special occasions. With step by step detailed pictures.
I saw this idea of kheer while browsing instagram and loved. I love rose flavour and the pleasant colour of the kheer. So wanted to try this out. It was samak ki gulabi kheer. I had little millet with me, so tried with it. Little millet in tamil is Samai. Little millet in Hindi is kutki.
The advantage of using millets in dessert is it looks beautiful, turns out homogenous. I have already made this millet kheer without any flavours and it turns out delicious too. Kheer is supposed to be thicker and richer than payasam. I love rose flavored kheer/ rich payasam chilled. Cooling and serving brings out the best taste, flavor and richness.
Also I love pistachios in kheers. It is not only treat for eyes also goes well when soaked, minced and added to the kheer. The green colour of pista looks lovely in pink hue, isn’t it?
Millet gulabi kheer recipe
A rich, rose flavoured kheer with millets, perfect for special occasions. With step by step detailed pictures.
Equipments (Amazon Affiliate links)
Ingredients
- 3 tablespoon Little millet
- 3 cups Milk
- ¼ cup + 2 tablespoon Sugar
- 1 teaspoon Rose water few drops
- 1 pinch Salt
- 10 Pistachios
- 1 teaspoon Ghee
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Instructions
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Soak pistachios in water for minimum 30 mins. Peel the skin once soaked. Chop very finely and keep aside.
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Wash the millet and drain completely from water using metal strainer.
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Heat a pressure cooker with ghee, roast the millet for 2 mins in medium flame.
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Add milk to it and mix well. Add tiny pinch of salt.
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Pressure cook for 4 whistles in low flame. (Reduce flame to low, when whistle is about to come).
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Once pressure is released naturally, open the cooker add ¾ cup water, sugar and heat in medium flame for 3 mins.
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Add rose water, food colour. Mix well and switch off the flame. Garnish with finely chopped pistachios.
Notes
- Note that rose water and rose essence are different. If using rose essence use just 3 - 4 drops.
- You can use 2 tablespoon of sweetened rose syrup in place of rose water and food colour.
- Adjust sugar accordingly.
- If you add rose water or rose essence more, it will turn bitter, so add carefully.
- The consistency can be adjusted according to your preference. Add milk or water accordingly.
Millet gulabi kheer Step by step pictures:
- Soak pistachios in water for minimum 30 mins. Peel the skin once soaked. Chop very finely and keep aside.
- Wash the millet and drain completely from water using metal strainer.
- Heat a pressure cooker with ghee, roast the millet for 2 mins in medium flame.
- Add milk to it and mix well. Add tiny pinch of salt. Pressure cook for 4 whistles in low flame. (Reduce flame to low, when whistle is about to come).
- Once pressure is released naturally, open the cooker add ¾ cup water, sugar and heat in medium flame for 3 mins.
- Add rose water, food colour. Mix well and switch off the flame.
- Garnish with finely chopped pistachios.
You can have this warm, but I love chilled best 💖.
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