Creamy Millet and Cashewnut Pudding
Winters in North India (where my husband is from) are cold and harsh. Very different from the rainy, moderate city of Kolkata where I spent my childhood. Cold floors, foggy mornings and space heaters are hallmarks of North Indian winter. And right alongside that are hearty hot winter puddings. Like this Creamy Millet and Cashew Nut Pudding.
About this Millet and Cashew Nut Pudding.
Seasonal foods, that are rich and comforting grace the Indian winter table. One of the hallmarks of the mornings in North India are comforting hot pudding like cereals. They can be made with cracked wheat (daliya), puffed wheat, or like today’s dish on hand, a millet pudding. For this pudding, I work with readily available pearled millet. Since this millet is already hulled it cooks up quickly.
About the Almond Milk
Using almond milk works well, however any milk such as regular whole milk or oat milk are all good options for this recipe.
How I made it?
I tossed it some millet into my slow cooker, with cardamoms and sugar into the slow cooker, and added in some cashew nuts for added richness. Four hours later, I was pleasantly surprised with the results. I served this with chopped pistachios and some fruit. I was fresh out of raisins. But plump raisins are also a great addition in this pudding. So, it is entirely up to you, how you want to balance this out.
How to Enjoy Millet and Cashew Nut Pudding
Since I associate winter with this pudding, I enjoy the pudding served warm. However, it tastes just as good served chilled. Chopping in some fresh seasonal fruit especially if serving this chilled would be a great idea. Essentially, try the pudding and make it your own. It is a great variation on a standard rice pudding. Different and just a little more nutritious.
A surprising easy and rich tasting millet and cashew nut pudding that is actually good for you.
Ingredients
- 11/2 tablespoons of oil
- ¾ cup of millet
- 3 cups of almond milk, unsweetened
- 1/2 cup raw, unsalted cashew nuts
- ¾ cup of sugar
- 4 to 6 bruised cardamoms
- Chopped pistachios
- Chopped candied oranges
Instructions
- In a heavy bottomed pan, heat the oil and add the millet and toast on medium low heat for 5 minutes, until the grains are a pale toffee color. Set the millet aside to cool.
- Take about 1/4 cup of the almond milk and place with the cashew nuts in a blender and blend into a smooth paste.
- Place the millet, cashew nut paste, remaining almond milk, sugar, bruised cardamoms in a slow cooker and cook for 4 hours in high, stirring occasionally if needed.
- Turn off the heat, cool slightly and serve with chopped pistachios and chopped candied oranges. The candied oranges are very optional, I just happened to have them around.
Joe
This sounds so good and I’m so excited to experiment with it! I love to bake and make desserts and this has me thinking of all sorts of applications like vegan creme brûlées, vegan tiramisu, vegan pumpkin pie… this is going to be so much fun, lol. However, would you clarify the amount of the oil in the first ingredient? It says 11/2 tablespoons, do you mean 1/2? Just wanted to know! Thanks for a fantastic sounding recipe!
rinkub@aol.com
Hi Joe, I did use the mentioned amount, but if you can do with less that is fine. Its purpose is to toast the millet without having it burn.