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Kutki kheer

AI-drafted · awaiting admin review

A sweet porridge of little millet (kutki) cooked in milk with jaggery, from the Gond and Baiga areas of Mandla and Dindori.

Region: Madhya Pradesh (Mandla, Dindori and other tribal districts)Occasion: Festivals and special mealsTime: 45 minServes: 4Vegetarian

Ingredients

  • ½ cup kutki (little millet), washed and soaked 30 minutes
  • 1 litre milk
  • ⅓ cup grated jaggery or sugar
  • ½ tsp cardamom powder
  • 1 tbsp ghee
  • 2 tbsp chopped nuts and charoli

Method

  1. Heat ghee in a heavy pan and lightly roast the drained kutki for 2–3 minutes.
  2. Add the milk and bring to a boil, then simmer on low heat, stirring often, for 25–30 minutes until the millet is soft and the milk thick.
  3. Take off the heat and let it cool for 5 minutes, then stir in the jaggery (adding jaggery to boiling milk can make it curdle).
  4. Add cardamom and nuts and serve warm or cold.

History

Kodo and kutki millets have long been grown on the hill slopes of Mandla and Dindori by the Gond and Baiga tribes. They need little water and grow on poor soil.

Significance

Millets were promoted across India during the International Year of Millets in 2023, and kutki kheer is one of the dishes that brings tribal grains to festive tables.

Sources