• ¼ cup pearl millet hulled or husked
• 4 ½ cups milk, full cream
• 2 tbsps raisins, cleaned
• ¼ cup jiggery, powdered
• 1 tsp cardamom powder
• 1 gold leaf
• 2 tbsps pistachios
• In a pot, add husked pearl millet with one cup of water and milk and bring to a boil on medium heat. Stir occasionally while boiling. Once boiled, reduce the heat to low and let it simmer.
• Keep stirring so that it doesn’t stick to the base of the pot. It will take about 45 minutes for the millet to cook and the milk to reduce to the right consistency.
• Add raisins after 20-25 minutes of simmering. Add powdered jaggery, cardamom powder and mix well, simmer for a minute or two.
• Remove from heat and let it cool, stir occasionally. Pour into cups, garnish with gold leaf and pistachio slivers.
• Note: What is Hulled Millet? Millet is available in pearled whole or hulled form. However, it is only prepared as food after being hulled since the grain has a naturally hard, indigestible covering that is removed before it can be considered ready for cooking. Millets are gluten free, rich in fiber and proteins.