Want a healthy dessert instead? Try these five millet-based dishes for a healthy take on traditional sweets.

Are you in the mood for something delicious but healthy? Try these delectable and guilt-free millet dessert dishes to see how it may change your sweets.

Are you sick of eating the same old stuff and want to try something new that’s also healthy? Now is the perfect time to try millets! These nutrient-dense, gluten-free grains offer a great alternative to refined flour, rice, and wheat while still providing a number of health advantages. Because of their binding qualities, millets may appear a little difficult to bake with, but don’t let that deter you.

Discovering the endless creative possibilities of millet meals is an exciting journey ahead. To get you started, we’ve selected the top 5 millet recipes that will convert your meals into something truly spectacular!

1. Millet Kheer

Ingredients:

¼ cup kodo millet

4 cups milk

2 tbsps ghee

1½ tbsps charoli

1 tbsp finely chopped pistachios

1 tbsp finely chopped almonds

1 tbsp finely chopped cashew nuts

¼ cup sugar

A large pinch of nutmeg powder

¼ tsp green cardamom powder

Blanched, peeled, and slivered pistachios for garnish

Saffron strands for garnish.

Method:

1. In a large, nonstick pan, bring milk to a boil. Cook for a further three to four minutes.

2. In a nonstick shallow pan, heat 1 tablespoon of ghee. Sauté the cashew nuts, almonds, charoli, and pistachios for one to two minutes. Place onto a plate.
3. In the same pan, heat the remaining ghee. Add the kodo millet and sauté it for two to three minutes. Pour this into the milk that is heating and stir thoroughly. Simmer for ten to twelve minutes, stirring occasionally.
4. Add the sugar, stir, and heat until it dissolves. Blend in the roasted nuts, green cardamom powder, and nutmeg powder until thoroughly blended. Simmer for one to two minutes.
5. Spoon the kheer into a serving dish and sprinkle with saffron threads and blanched pistachios.

2. Millet Halwa.

Ingredients:

1 cup barnyard millet

4 tbsps ghee

7-8 cashew nuts

12-15 raisins

¾ cup jaggery

½ tsp green cardamom powder.

Method:

1. In a nonstick skillet, heat 2 tablespoons of ghee. Add the cashew nuts and raisins. Sauté until golden brown. Put aside.

2. Place the millet in the same skillet and cook it until it turns golden brown. After adding two cups of water, bring it to a boil, cover it, and simmer it through.
3. Add the jaggery and heat it through until it melts. Mix well after adding ghee, half of the fried nuts, and green cardamom powder.
4. Garnish with fried nuts and serve hot.

3. Millet Cake.

Ingredients:

¾ cup multi-millet flour

¾ cup oats, powdered

18-20 seedless dates, roughly chopped

1½ cups milk

1 tsp vanilla essence

¼ cup honey

⅓ cup oil

1 tsp baking powder

1 tsp baking soda

A pinch of salt

Coffee to serve.

Method:

1. Place the dates in a dish, cover with milk, and let soak for two to three hours.

2. Set oven temperature to 180ºC.
3. Transfer the soaked dates to a blender jar with the milk, and process until the liquid is smooth. After transferring to a large bowl, thoroughly mix in the oil, honey, and vanilla essence with an electric mixer.
4. Immediately into the bowl, sift the multi-millet flour, baking soda, baking powder, and powdered oats. Mix in the salt and fold in gently until well mixed.
5. Spoon the batter into a 6-inch cake pan that has been dusted and buttered. Put it in the oven and bake for forty to forty-five minutes.
6. After removing the cake from the oven, let it cool to room temperature. Cutting the cake into wedges, remove the mold. Accompany with coffee.

4. Little Millet Pancakes.

Ingredients:

1 cup little millet flour

3 ripe bananas

½ tsp vanilla essence

½ tsp baking powder

½ tsp cinnamon powder

½ cup milk

Butter as required

Berry compote as required

Banana slices as required.

METHOD:

1. In a basin, peel and mash the bananas.
2. Include vanilla extract. In the bowl, sift a little amount of millet flour, baking powder, and cinnamon powder.
3. Pour in the milk and stir until the batter is smooth.
4. Add a ladleful of batter to a cast-iron pan, brush with butter, and cook for two to three minutes.
5. Turn, add more butter, and cook for an additional two to three minutes.
6. Place on a platter, top with banana slices, and pour over some berry compote.

5. Millet Phirni.

Ingredients:

¾ cup little millet

3 cups milk

10-15 saffron strands + for garnish

2-3 tbsps slivered almonds

2-3 tbsps blanched and slivered pistachios + for garnish

½ tsp green cardamom powder

½ cup sugar.

Method:

1. Place a little amount of millet in a dish, cover with enough water, and wash twice.

2. Add extra water, then leave it for ten to fifteen minutes.
3. Turn on the stovetop. Cook for 4–5 minutes after adding the milk and saffron.
4. Pour the little millet’s water out and put it to the pan. Cook for five to six minutes on medium heat.
5. Gently stir in the pistachios, almonds, and green cardamom powder. Cook for 6 to 8 minutes on medium heat.
6. Add the sugar and simmer for a further three to four minutes.
7. Place the made phirni in an earthenware dish and top with saffron threads and blanched pistachios. Let it cool.
8. Put in the fridge for one to two hours.
9. Present cold.