Barnyard Millet Navratra Pudding by Natasha Karan Nanda
Ingredients:
1 litre Full Cream milk
1/4 cup Jaggery
1/3 cup Barnyard Millet/sama ke chawal (soaked overnight)
1 cup Apples, chopped (skin peeled)
15 to 20 makhanas
1 tsp Cinnamon Powder
2 tbsp Walnuts, chopped
2 tbsp Almonds, chopped (soaked and peeled)
2 tbsp Pistachios, chopped
Method:
In a thick bottom saucepan, pour full cream milk. Bring it to boil on a low to medium heat.
Then add samak ke chawal and stir very well. Cook the mixture on a low flame till the samak chawal gets cooked for about 10 to 12 minutes.
Keep stirring the mixture at intervals so that the milk or the samak chawal do not get scorched from the base.
Add jaggery, apple, and cinnamon powder and cook it again for 2 to 3 minutes on low flame, stirring constantly.
Meanwhile take half cup of milk in a pan and heat it over medium heat. Add makhanas and cook it for 2 to 3 minutes on medium flame.
Once this mixture comes to room temperature, blend it coarsely.
Now, add this makhana mixture into the samak rice pudding mixture and again cook it for another 1 to 2 minutes, stirring constantly or till the mixture thickens slightly. Turn off the flame.
Cool the mixture to room temperature.
Pour the mixture into separate ramekins and garnish with chopped walnuts, almonds and pistachios.
Cover the ramekins with cling film. Refrigerate for 2 to 3 hours.