3 Millets Kesari-Varagu-Samai-Thinai




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Prep Time – 5 Mins


Cooking Time – 20 Mins


Mixed millets – 240 grams (80 grams each of foxtail millet, little millet & Kodo millet)

Sugar – 12 teaspoons

Cashews – 10

Raisins – 10

Saffron – Few Strands

Ghee – 6 to 8 teaspoons

Cardamom – 1

Salt – 1 pinch

Water – 600 to 700 ml


STEP 1: In a non-stick pan heat 2 teaspoons of ghee. Fry the cashews and raisins until golden brown. Remove cashews and raisins from pan and keep aside.

STEP 2: Wash the millets thoroughly, about 4 – 5 times and drain the water completely.

STEP 3: In the same pan that was used to fry the cashews, add 3 more teaspoons of ghee and add millets. Fry till the millets turn slightly brown.

STEP 4: Add water to the mixture and cover the pan. Wait till the millets turn soft but not mushy.

STEP 5: Open the lid, add saffron strands and cardamom. Add 12 teaspoons of sugar and keep stirring till the Kesari stops sticking to the pan (if required add 2 more teaspoons of ghee to avoid sticking). Add a pinch of salt at this stage.

STEP 6: Add the ghee fried cashews – raisins and mix well. Garnish with saffron and cashews before serving.

TIP: Millets Kesari tastes good when served hot or warm. The consistency of the Kesari will be different (hard) after a couple of hours microwave the Kesari before serving.


Processed with MOLDIV





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