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Millet Halwa (Kambu Maavu Puttu)


Millet Halwa (Kambu Maavu Puttu)

  • Duration: 20 minutes
  • Serves: 2 to 4 people
  • Spice Level: Zero

Authenticity Slice

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.

Trivia Tadka

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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