FOXTAIL MILLET JAGGERY PUDDING

Foxtail millet is an annual grass grown for human food and otnis the most grown millet in Asia. This is an ancient millet said to be first cultivated around 8000 year before and it has been grown in India since antiquity. Foxtail millets are commonly known as ‘Kangni’ in Hindi, ‘Korralu’ in Telegu, ‘ Tenai’ in Tamil, ‘Navane’ in Kannada, ‘Korra’ in Malayalam , ‘Kang’ in Marathi and Gujarati and ‘Kaon’ in Bengali. Foxtail millet is a rich source of Vitamin B12. It has Iron and Fiber in good quantity. We should soak millets atleast 30 minutes to remove phytic acid and residual anti nutrients – which released during soaking. After soaking discard the water and rinse millet with fresh water. For best result soaking for 6 to 12 hours is recommended. Though the time of soaking depended on the type of millet.
Info source: internet

Preparation time: 10minutes
Cooking time: 15 minutes
Serves: 2 persons

Ingredients:
1/4 cup foxtail millet (soaked and pressurecooked)
1/2 litre milk
1/4 cup jaggery powder
1 tsp dry ginger powder
1 tsp piprimool powder
1/2 tsp nutmeg powder
1/2 tsp cardamom powder
1 tbsp almond flakes

Method:

1. Soak and pressure cook millet . Heat milk in thick bottom pan.
2. Once milk starts boiling, add pressure cooked millet and mix well. Let it cook for 5-7 minutes.
3. Mix dry ginger powder and piprimool powder in jaggery powder and add into the millet milk mixture. Mix and cook for 5 minutes more.
4. Lastly add cardamom powder, nutmeg powder and almond flakes. Cook for 2 minutes and turn off the heat.
5. Serve hot, warm or chilled.