Gondli kheer (little millet pudding)
AI-drafted · awaiting admin review
A creamy pudding of gondli, the little millet grown on Jharkhand’s uplands, cooked in milk with jaggery.
Region: JharkhandOccasion: Festivals, fasts and family occasionsTime: 45 minServes: 4Vegetarian
Ingredients
- ½ cup gondli (little millet), washed and soaked 30 minutes
- 4 cups full-cream milk
- ½ cup grated jaggery or sugar
- ¼ tsp cardamom powder
- 1 tbsp ghee
- 2 tbsp chopped cashews and raisins
Method
- Heat the ghee and lightly roast the drained millet for 2 minutes.
- Add the milk and bring to a boil, then simmer, stirring often, for 25–30 minutes until the millet is soft and the milk thickens.
- Turn off the heat and let it cool for 5 minutes, then stir in the jaggery so that the milk does not curdle.
- Add the cardamom, cashews and raisins and serve warm or chilled.
History
Gondli is one of the small millets traditionally grown by tribal farmers on the dry uplands of Jharkhand, alongside madua (finger millet).
Significance
Millets like gondli are being promoted again for their nutrition, especially after the International Year of Millets 2023, and gondli kheer is a festive way to eat them.