Rakhi is an opportunity to devour homemade, yummy desserts. Certain flavors and recipes are nostalgic. They evoke the innocence of childhood. One such being ‘kheer.’ My grandmother would make a hearty-healthy, wholesome meal that would always end with her (and our) favorite – Finger millet vermicelli kheer. And we would soon find ourselves with a growing appetite for indulgence, all over again.
Do special festive days have a certain aroma that brings back good-old childhood memories? I suppose yes! Of hot puris, besan-ladoos, kesar homemade kulfi, gur ka sharbat coming straight from Grandma’s heart and kitchen.
With Raksha Bandhan date 3rd August 2020 fast approaching, let’s all gear up! So what if we can’t step out to visit our loved ones? Let’s do some good-old cooking and show-it off to our relatives during the virtual meet-ups?
Wear your aprons, don your chef hat because in this blog we are going to discuss Rakshabandhan’s traditional dessert.
Quick and tasty recipe (made from scratch) that will leave little ones craving for more.
Finger millet vermicelli kheer:
1. One cup finger millet vermicelli (recipe for finger millet vermicelli – scroll down)
2. 1/2 Tsp Slurrp Farm 100% Organic Nut powder
3. One tbsp Ghee (clarified butter)
4. One cup water
5. Jaggery (as required)
6. Two cups milk (full-cream)
7. Cardamon powder (as required)
Finger Millet Vermicelli Kheer Preparation Method:
1. Boil milk in a thick bottomed pan
2. Roast nut powder and finger millet vermicelli in ghee separately
3. Boil milk and add roasted vermicelli and cook for 3 min. add jaggery and mix well.
4. When contents start boiling, add cardamom powder and dry fruits
5. Cool and serve Ingredients
How to make finger millet vermicelli (sevayi):
1. 2 Cups Slurrp Farm Sprouted Ragi Powder
2. 1/2 Cup rice flour
3. Salt – to taste
4. 4 Cups water
5. 2 Tbsp oil (preferably sesame seed oil)
1. Dry roast the Slurrp Farm Sprouted Ragi Powder for about 4-5 minutes until it is aromatic and heated all through. Dry roasting the sprouted ragi powder helps takes the sliminess away and helps take away the innate bitterness of the grain.