Since a couple of years, we have been trying to make conscious effort to incorporate multiple grains in our diet. Millet being an ancient grain, along with chia and quinoa, was an obvious choice for us. Proso millet has highest amount of protein amongst the different varieties of millets. And although millet porridge can be enjoyed for dessert, it makes for a very healthy option for breakfast as it keeps one filled and satisfied without it being over whelming on the tummy. When I first used proso millet for making this porridge, I found that cooking it was almost similar to cooking lapsi or dalia/ daliya or what is also called cracked wheat or broked wheat. It is a robust grain and takes more time than barnyard millet that I use for making kheer. So first I cooked it in water and then added milk to add a rich creamy texture to the porridge. Since millet has no particular taste of its own, any aromatics that you add to it will go well and deliver you the flavour that you like to enjoy. I keep swapping between cinnamon and cardmom powder depending on what my taste buds are in a mood for. To add fibre, minerals and vitamins to your meal, serve it with assorted fruits of your choice along with nuts. A complete and healthy meal that is refined sugar free, gluten free and vegan. Feel free to adjust the amount of water and milk ratio to millet as per your liking i.e. whether you like you porridge thick or thin in consistency. Here is the ratio that I usually go for,
½ C Proso Millet
1½ – 2½ C Water
1 C Milk
2 tbsp Sweetener of your choice
¼ tsp Cardamom Powder or Cinnamon Powder
Nuts & Fruits of your choice (optional)
Lightly toast millet in a cooking pot. It will begin to turn goldenish and some grains will give a pop sound.
Remove on a plate and set aside to cool a little.
Coarsely grind half the amount of millet.
Now, there are two ways of cooking the millet. One is in a pot and the other is in a pressure cooker.
If cooking in a pot, cook the coarsely ground and whole millet in two and a half cups of water (add more only if required). Cook on medium heat, stirring frequently, till the millet absorbs all the water.
If you are pressure cooking it, like me (I prefer cooking it in a pressure cooker as it is faster), use one and a half cups to two cups of water and bring the water to a boil along with the millet. Then place the lid in lock position, reduce the heat and pressure cook on low flame for approximately four minutes (plus-minus). Switch off the heat and do not release the pressure. Allow the pressure to get released on its own. Remove the cover.
Add the milk to the millet and cook till the millet turns creamy and is thoroughly cooked. Switch off the heat.
Stir in the sweetener of your choice along with the aromatics of your choice i.e. cardamom or cinnamon.
I prefer to serve it warm or at room temperature. Feel free to serve it hot or any which way that you desire.
Serve with fruits and nuts of your choice. And enjoy a healthy and delicious protein rich breakfast.
(The porridge in the pic has been served with strawberry compote since strawberries were in season then)
Note – The porridge thickens a bit as it cools so adjust the amount of liquid accordingly and it stays well over night so it can be made a day in advance.
Note – Cooking it is similar to cooking broken wheat. It takes time.
Serves – 2 – 3
For more Millet Recipes you can check out THIS (very informative) post by Masala Herb.
Thanks for visiting and see you soon again with another exciting recipe!