Foxtail Millet has all the qualities of millets such as high fiber, low GI and is also dry & astringent in taste. Good for Kapha & Vata Types but can aggravate Vata if taken in excess.
Ingredients: (Serves -2)
- Foxtail millet (Kangni) – 1/2 cup
- Yellow Split Moong dal – 3 tbsp
- Water – 2 cups
- Jaggery – 1/2 cup
- Cardamom – 2 pods or 1 tsp powder
- Cinnamon powder – 1/4 tsp
- Cow Ghee – 1/2 tsp
- Roasted Cashews – 5-6 (optional)
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Method:
- Wash Moong dal & millets separately.
- Drain millet & moong dal & roast it in a pressure cooker with 1/2 tsp ghee till it becomes aromatic.
- Now add little millet, water, close the pan and allow it to cook for 1 whistle, after which let it cook on low heat for 10 minutes
- Once the pressure releases open the pan and mash the millet – dal mixture.
- Add jaggery to it and cook until everything is well incorporated.
- Now cardamom powder & cinnamon powder to it.
- Garnish with Roasted Cashews.
