Spiced Coconut Millet Porridge Recipe

About this recipe

A warm and creamy millet porridge infused with aromatic Indian spices, topped with toasted nuts for a satisfying crunch.

Ingredients

• NaN Grami Foxtail Millet
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• 60G Slivered Almonds, 60G
• 1 Kg Cashews, 1Kg
• 1 L Olive Oil – Organic
• 60G Toasted White Sesame Seeds, 60G
• - Greenfields Dried Mint
• 400G Whole Chickpeas In Water
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Rinse the millet thoroughly under cold water and drain it well.
2. 2. Heat olive oil in a pan and add cumin seeds, allowing them to sizzle for 30 seconds.
3. 3. Add the millet to the pan and toast it lightly for 2-3 minutes, stirring frequently.
4. 4. Pour water and coconut milk into the pan, then stir in turmeric, coriander powder, and salt.
5. 5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the millet is tender and creamy.
6. 6. While the millet cooks, toast the almonds and cashews in a small dry pan until golden brown.
7. 7. Stir the toasted nuts into the cooked millet porridge and mix gently.
8. 8. Garnish with freshly chopped mint leaves and serve warm in bowls.