Jowar Ki Kheer – Sorghum Pudding (Instant Pot)
Sorghum Pudding – Instant Pot
There was something about that jar of Sorghum that beckoned me this morning and this Sorghum Pudding was born. It is a soothing pretty pink creation. Easy and satifying.
My instant pot is giving me a weird CL6 error message, which is not really making me happy. Anyway, the nice support people should hopefully be in touch with me tomorrow and we can find out the fate of my machine.
For some deluded reason I had thought today was meant to be quite. Not quite so, certainly not the morning anyway. Now as I sit and let the evening pass, there is an errie silence in the house. The crew have gone to Washington for a presentation.
Well, the young ones are presenting and Daddy is doing the driving. It is very rare that we are not all on the road together, but, I needed to pass this time round. Much as I am relishing the quite, I cannot help wonder what life will be like when the kids leave home. I claim I will deal with it better that the husband, but sometimes I wonder.
Let me take a moment on the 2019 tracker – still going good with dry January. There are times, I think it is silly. Well, times when the red wine beckons, but so far so good. Nothing else eventful, but nothing bad either. In that quest for mindfulness I am also trying a weekly fast day. Not sure why, but, I imagine that it cannot hurt. I tried it last week and am not too worse for the wear. We ate sabudana khichdi for dinner, but I also indulged some major cheese cravings. So week two, still status quo.
Back to this sorghum pudding. I have learnt that one of the things that the instant pot does well is cook complex ancient grains without fuss and fanfare. I made this pretty pink breakfast porride or pudding if you will. Used almond milk and maple syrup just because I love maple syrup. I think you know that! I made this as a brunch item and it was much appreciated. The warm comforting texture offered perfect foil for the chilly wintery morning. Of course, as with all my recipes it is very easy and practical to put together.
The new week beckons. I have actually made a doctor’s appointment that I have been putting off forever.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A beautiful and pretty pink wholesome pudding.
Ingredients
- 1/2 cup dried sorghum
- 1 and 1/2 cups almond or other milk
- Green cardamoms
- 1/4 maple syrup
- Chopped almonds and pistachios
Instructions
- Place the sorghum with 1 cup of water in the instant pot. Pressure cook on high for 10 minutes, allow a natural steam release.
- Remove the lid and add the milk and crushed cardamoms. Turn onto saute mode and cook for 5 to 7 minutes until the mixture thickens.
- Add in the maple syrup and stir well.
- Serve warm garnished with the nuts.