Spiced Coconut Millet Breakfast Recipe

About this recipe

Spiced Coconut Millet Breakfast is a wholesome and aromatic dish perfect for starting your day with a nourishing and flavorful meal. This Indian-inspired breakfast combines the nutty essence of millet with the creaminess of coconut milk and a medley of warming spices that awaken your senses. Topped with crunchy nuts and fresh herbs, it's a satisfying and healthy choice for the whole family to enjoy together.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 ml Coconut Milk
• 50 g Asafoetida Powder
• 100 g Kaju Tukda
• 100g Good Life Yellow Kishmish 100 G
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• - Coconut Oil
• medium Chilli Green Long
• - Coriander Powder

Instructions

1. 1. Rinse the millet thoroughly under cold water and set it aside to drain.
2. 2. Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter, followed by asafoetida, curry leaves, and chopped green chili. Sauté for 1-2 minutes.
3. 3. Add the rinsed millet to the pan and stir well to coat it in the spiced oil. Toast for 2-3 minutes, stirring constantly.
4. 4. Pour in the coconut milk, add turmeric powder, ground coriander, and salt. Stir well and bring the mixture to a gentle boil.
5. 5. Reduce the heat to low, cover the pan with a lid, and let the millet simmer for 15-20 minutes or until it absorbs the liquid and becomes tender. Stir occasionally to prevent sticking.
6. 6. While the millet is cooking, heat a small pan over low heat and dry roast the cashews and raisins until golden and fragrant. Set aside.
7. 7. Once the millet is cooked, fluff it gently with a fork and transfer it to serving bowls.
8. 8. Top each serving with roasted cashews, raisins, and a generous sprinkle of fresh coriander. Serve warm.