This is a variation from the traditional Indian rice pudding. It's much healthier because rice is replaced with whole grain. Foxtail millet is a rare find in India nowadays. It's very nutritious and the pudding has a grainy texture, which I like. The cardamom adds a nice background flavor to it. —spicesandpisces
Cooking the pudding
Cashews, a small handful
Serve it chilled
In This Recipe
Wash the millet several times and then soak it in water.
Mix the evaporated milk and the whole milk and start boiling it. (you can use all whole milk or substitute with half n half too). Once the milk comes to a boil, reduce the flame to medium. Add the bay leaves and the cardamom (break them slightly). Keep stirring frequently otherwise the milk will stick to the bottom. Keep an eye on the milk to avoid boiling over.
Once the milk is reduced to almost half, drain the millets and then add them to the milk. Mix well and let it cook on medium flame.
After the millets are properly cooked, add the sugar and the salt. Let the sugar melt and taste. If you need more sugar, add more. Add the broken cashews and turn off the heat.
PS: The millets soak a substantial amount of liquid, so keep it a bit more liquidy than you want. If it thickens too much after cooling, boil a little bit of milk and add it to the pudding. The pudding will taste a little bit more sweet when at room temp., so add sugar accordingly.