Millet-Based Recipes On Iftar Curated By Chef Manisha Bhasin
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:
- Heat ghee in a shallow kadhai and once melted combine the aashirvaad ragi flour until no lumps are seen.
- 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.
- As the mixture starts to thicken add the milk and stir continuously.
- Once the mixture becomes slightly firm and separates from the vessel pour it out onto a flat mold to about 1-inch thickness.
- 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)