Recipe by Housing and Food Services, ICRISAT
Pearl Millet – 200 g
Milk – 400 ml
Coconut milk – 80 ml
Cardamom powder – 2 gms (Optional)
Sugar – 200 g
Cashew nuts and cherry (for garnishing)
(4- 5 serving)
Soak pearl millet over night and gring it into fine paste.
Boil 200 ml water; add the pearl millet paste and cook the mixture for 15 minutes
When mixture becomes thick, add sugar and mix till its completely dissolved.
Cool this mixture in refrigerator. Add cold millk and fresh coconut milk to the mixture.
Mix in the cardomom powder (optional)
Garnish with nuts and cherry.