Cheena Kheer (Proso Millet Pudding)

Before rice became common, village kitchens in Punjab and Himachal made kheer with cheena (proso millet). It cooks to a lovely creamy texture with a gentle nutty taste. Austrian 'Hirse' from any supermarket is exactly this millet.

Video by Sanjeev Kapoor Khazana on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 5 min
• Soak 30 min
• Cook 40 min
• Vegetarian · gluten-free
• Famous in Punjab & Himachal Pradesh

Ingredients

• 60 g proso millet (Hirse), rinsed and soaked 30 minutes
• 1 litre whole milk
• 70 g sugar or jaggery
• ¼ tsp cardamom powder
• a pinch of saffron (optional)
• 2 tbsp chopped almonds and pistachios
• 1 tbsp raisins

Method

1. Bring the milk to a boil in a heavy pan.
2. Add the drained millet and simmer on low heat, stirring often, for 30–35 minutes until the millet is soft and the milk has thickened.
3. Stir in sugar, cardamom and saffron and cook 5 more minutes.
4. Add nuts and raisins.
5. Serve warm or chilled – it thickens as it cools.

Tip: Stir from the bottom regularly – milk catches easily.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.