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    Home » Recipes » Sweets

    Millet gulabi kheer recipe, Indian millet desserts

    Updated on April 2, 2021 by Raks Anand 10 Comments / Jump to Recipe

    millet gulabi kheer

    Millet gulabi kheer is a rich, rose flavored kheer with millets, perfect for special occasions. With step by step detailed pictures.

    I saw this idea of kheer while browsing instagram and loved. I love rose flavour and the pleasant colour of the kheer.  So wanted to try this out. It was samak ki gulabi kheer. I had little millet with me, so tried with it. Little millet in tamil is Samai. Little millet in Hindi is kutki.

    The advantage of using millets in dessert is it looks beautiful, turns out homogenous. I have already made this millet kheer without any flavours and it turns out delicious too. Kheer is supposed to be thicker and richer than payasam. I love rose flavored kheer/ rich payasam chilled. Cooling and serving brings out the best taste, flavor and richness.

    millet gulabi kheer

    Also I love pistachios in kheers. It is not only treat for eyes also goes well when soaked, minced and added to the kheer. The green colour of pista looks lovely in pink hue, isn't it?

    Recipe card

    millet-gulabi-kheer
    Print Pin
    5 from 2 votes

    Millet gulabi kheer recipe

    A rich, rose flavoured kheer with millets, perfect for special occasions. With step by step detailed pictures.
    Course Dessert
    Cuisine Indian
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Servings 6

    Equipments (Amazon Affiliate links)

    • pressure cooker
    Cup measurements

    Ingredients

    • 3 tablespoon Little millet
    • 3 cups Milk
    • ¼ cup + 2 tablespoon Sugar
    • 1 teaspoon Rose water few drops
    • 1 pinch Salt
    • 10 Pistachios
    • 1 teaspoon Ghee
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    Instructions

    • Soak pistachios in water for minimum 30 mins. Peel the skin once soaked. Chop very finely and keep aside.
    • Wash the millet and drain completely from water using metal strainer.
    • Heat a pressure cooker with ghee, roast the millet for 2 mins in medium flame.
    • Add milk to it and mix well. Add tiny pinch of salt.
    • Pressure cook for 4 whistles in low flame. (Reduce flame to low, when whistle is about to come).
    • Once pressure is released naturally, open the cooker add ¾ cup water, sugar and heat in medium flame for 3 mins.
    • Add rose water, food colour. Mix well and switch off the flame. Garnish with finely chopped pistachios.

    Notes

    • Note that rose water and rose essence are different. If using rose essence use just 3 - 4 drops.
    • You can use 2 tablespoon of sweetened rose syrup in place of  rose water and food colour.
    • Adjust sugar accordingly.
    • If you add rose water or rose essence more, it will turn bitter, so add carefully.
    • The consistency can be adjusted according to your preference. Add milk or water accordingly.
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    Millet gulabi kheer Step by step pictures:

    1. Soak pistachios in water for minimum 30 mins. Peel the skin once soaked. Chop very finely and keep aside.
    2. Wash the millet and drain completely from water using metal strainer. step 2
    3. Heat a pressure cooker with ghee, roast the millet for 2 mins in medium flame. step 3
    4. Add milk to it and mix well. Add tiny pinch of salt. Pressure cook for 4 whistles in low flame. (Reduce flame to low, when whistle is about to come). step4
    5. Once pressure is released naturally, open the cooker add ¾ cup water, sugar and heat in medium flame for 3 mins.
      step5 gulabi kheer
    6. Add rose water, food colour. Mix well and switch off the flame.
    7. Garnish with finely chopped pistachios.

    You can have this warm, but I love chilled best 💖.

    Millet kheer

    Other Sweets recipes

    • Gajak | Jaggery sweet
      Sesame Gajak recipe | Diwali sweets
    • thega-therattipal
      Thengai therattipal, thengai therattupal | Traditional Diwali sweets
    • khaja-recipe
      Crispy & juicy Khaja recipe
    • carrot-mysore-pak
      Carrot Mysore pak recipe, Diwali sweets

    Reader Interactions

    Comments

    1. Rajee

      April 08, 2018 at 9:22 am

      I love Anything with Samai. Especially pongal and curd rice. Will give this a try. Interesting recipe. Can I use rose essence?

      Reply
    2. Raks Kitchen

      April 08, 2018 at 9:24 am

      Sure, just add only few drops.

      Reply
      • Trupti Tembhare

        March 18, 2023 at 1:21 pm

        Can you give me nutritive value of this recipe

        Reply
        • Raks Anand

          March 18, 2023 at 6:40 pm

          Sorry I do not have any data for that

          Reply
    3. Trisha

      April 18, 2018 at 6:33 am

      Can I add Gulkhand instead of rose water? If so, how much can I use in kheer?

      Reply
    4. Trisha

      April 18, 2018 at 6:33 am

      Can I add Gulkhand instead of rose water?

      Reply
    5. Rajee

      April 18, 2018 at 6:37 am

      I tried today and it was totally awesome. Loved the rose colour and flavour. Got compliments from my family.

      Reply
    6. Raks Kitchen

      April 18, 2018 at 6:44 am

      You can add after switching off the flame. 3 tbsp for this recipe.

      Reply
    7. Raks Kitchen

      April 18, 2018 at 6:45 am

      You can try sure. The flavour might vary a bit as the preserved rose petals tastes slightly different when mixed in food.

      Reply
    8. Dhivya

      May 04, 2018 at 8:15 pm

      This comment has been removed by the author.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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