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.