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Millet Halwa (Kambu Maavu Puttu)
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Zero
It is best to use grated gud in this recipe, as it does not usually lump up. And a great way of steaming the millet is in an idli-maker.
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Kambu (bajra) was one of the first millets to be used as food by Indians. In the past, it was a regular part of the Indian diet, mainly due to its high fibre content and easy digestibility. In modern kitchens, however, it is used sparingly and often as a sweet digestive, or as a khichdi dish.
- Pearl millet flour (kambu maavu) (1 cup)
- Coconut, grated (1 cup)
- Green cardamom (hari elaichi) powder (a pinch)
- Jaggery (gud) (2 tbsp)
- Ghee (2 tsp)
- Heat a frying pan and dry-roast the kambu maavu in it till it starts releasing a heady aroma and begins to change colour.
- Transfer the maavu to a bowl. Pour in some water and mix well.
- Then, put the mixture to steam. Add the grated coconut, sugar , ghee and elaichi powder to the steamed flour.
- Mix well and serve.
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