Millet Kheer Recipe | Kodo Millet Kheer | Gluten Free Kheer

Millet Kheer recipe is a delicious variation of one of the most loved Indian desserts - kheer. Our kodo millet kheer recipe shows you how to make healthy and yummy varagu payasam or millet kheer in simple and easy steps.

Kodo millet is a gluten-free millet that is not only nutritious and healthy, but also tasty. It is used in a variety of dishes like upma, dosa, idli, and pongal, as well as sweet dishes like millet kheer and payasam.

Kodo millet originated in west Africa and was domesticated in India three millennia ago. It is also known as cow grass, rice grass, ditch millet, native paspalum, or Indian crown grass. Kodo millet is an important crop in the Deccan Plateau.
 

It is known as arikelu and arika in Telugu; varagu in Tamil; varak and koovaragu in Malayalam; harka in Kannada; kodra, kodri, and kodon in Hindi; kodo in Bengali; kodua in Oriya; and kodra in Gujarati, Punjabi, and Marathi.

Kodo millet kheer or varagu arisi payasam is a popular Indian dessert that is soft, creamy, sweet, and flavourful. It can be served plain or with dried fruits like cashew nuts, almonds, pistachios, and raisins.
 

This healthy kheer recipe or payasam is made and served during auspicious occasions and festivals like the Tamil New Year and Navratri.

Tips on How to Make Millet Kheer:

For the best millet kheer, use kodo millet that is fresh. Buy already de-husked millet because removing the husks from the tiny grains is a time-consuming and difficult task. Kodo millets are among the toughest grains to de-husk.
 

Kodu millets, like all millets, will increase in volume as they cook, so be careful not to use too much in the millet kheer recipe.

Because kodo millet is cooked directly in milk, the payasam or kheer is super creamy and rich both in taste and texture.
 

You can also use coconut milk instead of regular milk for a different taste profile, or if you are lactose intolerant.

Adjust the quantity of sugar in the millet kheer depending on your taste and preference.
 

For an even healthier version of kodo millet kheer, you can replace sugar with jaggery. First cook the jaggery in water in a separate pan, strain, and set aside. Add the jaggery to the millet – milk mixture only once the kodo millet is cooked. Stir, and follow recipe below.

Millet kheer can be served hot or cold, but note that like all kheer, kodo millet kheer tends to thicken as it cools down.
 

Garnish our gluten free kheer with fried cashews, raisins, and even slivers of coconut.

Add 1 teaspoon of pure (desi) ghee for an even richer taste.
 

You can serve millet kheer chilled as a cold dessert too. Top it with slices of fresh fruit.

This kodo millet kheer recipe can also be used for making kheer with barnyard millet (sanwa or samvat ke chawal in Hindi), little millet (moraiyo, kutki, shavan, or sama in Hindi), proso millet / broomcorn millet (chena in Hindi), and foxtail millet (kangni or kakum in Hindi). You may have to adjust the quantity of milk depending on the millet being used.
 

Learn how to make healthy and delicious Kodo Millet Kheer at home with all ingredients and easy cooking method from Yummefy Recipes.

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