Recipe 1

Jowar Aur Kathal Ka Haleem (Sorghum Haleem made with Jackfruit): Pounded millets and lentils slow-cooked with jackfruit and finished with ghee.

Ingredients:

• Sorghum millet (whole): 1 cup
• Raw Jackfruit: 2 cups
• Urad Dal (without skin): ¼ cup
• Chana dal: ¼ cup
• Water: 5 cups
• Milk: 3 cups
• Turmeric powder: ½ tsp
• Cumin seeds: ¼ tsp
• Ginger garlic paste: 2 tbsp
• Green chili paste: 1 tbsp
• Red chili powder: 1 tsp
• Coriander powder: ½ tsp
• Whole garam masala: 1 small piece each
• (Clove, Cinnamon, Mace, Nutmeg, Stone Flower, Peppercorn, Black & Green Cardamom, Kebab Chini)
• Cashew nut: ½ cup
• Onion (sliced and golden fried): 2 tbsp
• Refined oil: 1 tbsp
• Clarified butter (Ghee): 4 tbsp
• Salt to taste

For Garnish

• Fried onion slices: ½ tsp
• Chopped mint: ½ tsp
• Chopped green chili: ½ tsp
• Lemon wedges: 2
• Chopped coriander leaves: ½ tsp

Method:

• Marinate the jackfruit with half of the ginger garlic paste, green chili paste, salt, and turmeric powder. Fry jack fruit in medium hot oil till cooked. Pull apart coarsely.
• In thick bottom lagan/ pan add water, milk whole spices, soaked lentils, and Sorghum, and boil till done.
• Add cashew nuts. Cook till the water is almost soaked.
• Grind it to a thick coarse paste.
• In a lagan heat oil and crackle cumin seeds add ginger & garlic paste, chili paste, and cooked lentil millet paste.
• Add spice powders and adjust seasoning, cook on slow flame adding more milk if required till spices are cooked and mixtures form a homogeneous consistency. Add the golden fried onion and ghee to the finish.
• Serve garnished with fried onion slivers, chopped mint, chopped green chili, lemon wedges, and chopped coriander leaves.

Recipe 2

Lapsi Foxtail Millet (Kangana) Sweet Porridge Halwa: A traditional Gujarati sweet dish made with fox millets, clarified butter, and nut.

Ingredients:

• Fox millet (Kangni) whole: 1 Cup
• Yellow moong dal: 1/4th cup
• Cardamom powder: 1 tsp
• Jaggery: 1/4th cup
• Clarified butter (ghee): 3 tbsp
• Cashew nut: 2 tbsp

Method:

• Heat heavy bottom pan; dry roast yellow moong dal until it turns light brown.
• In the same heavy-bottomed pan add foxtail millet, yellow moong dal, jaggery, and cardamom along with two cups of water. Cook covered with a lid, occasionally stirring the mixture.
• Once the mixture is cooked (approx. 30 mins). Keep aside.
• Heat ghee in a heavy bottom pan, add cashew nut cook until golden brown, now add to the mixture of millet and lentils.
• Stir well for 2 to 3 minutes let the mixture mix well. Best had warm garnished with cashew nut.

Recipe 3: Ragi Barfi

Preparation time: 15 minutes

Ingredients:

• Aashirvaad Ragi flour: 15 g – 1 tsp
• Jaggery: 20 g – 4 tsp
• Almonds: 2 g – 2nos
• Cashews: 2g – 2 nos
• Milk: 10 ml – 2 tsp
• Ghee: 5ml – 1 tsp
  

Method:

1. Heat ghee in a shallow kadhai and once melted combine the aashirvaad ragi flour until no lumps are seen.
2. Add the jaggery into the mix and allow it to melt while stirring continuously add powdered almonds and cashews into the mixture and mix until evenly combined.
3. As the mixture starts to thicken add the milk and stir continuously.
4. Once the mixture becomes slightly firm and separates from the vessel pour it out onto a flat mold to about 1-inch thickness.
5. Once cooled cut into diamond shapes and optionally garnish with more almonds and cashews.

 Curated By: Chef Manisha Bhasin, Corporate Executive Chef, ITC Limited (Hotels Division)