This Ramadan, millet-infused treats combine traditional flavors with healthful innovation. Savor the ideal blend of celebration and sustenance with dishes like the decadent Kodo Chocolate Firnee and the substantial Bajra Chicken Curry.
A sense of introspection, community, and, of course, indulging in delicious food experiences are all part of the holy month of Ramadan. This year, Chef Varun Inamdar uses the Godrej Vikhroli Cucina Millets Cookbook to create a healthy take on classic Ramadan dishes.
His inventive concoctions, which range from the rich Kodo Chocolate Firnee to the substantial Bajra Chicken Curry, honor the spirit of Ramadan: sharing, comfort, and sustenance. These recipes, which are ideal for suhoor and iftar, provide a thoughtful but decadent experience by combining the healthfulness of millets with rich, celebratory flavors. Chef Varun Inamdar of the Godrej Vikhroli Cucina Millets Cookbook has created a delicious trip that combines traditional and beneficial innovation.
Katira Falooda Gond
Components:
Regarding the hand-pressed noodles
5 tablespoons of heaping corn starch
Two tablespoons of heaping millet flour
Half a cup of water
One-half tablespoon of sugar
For the gathering
Three glasses of cold Godrej Jersey milk
Two tablespoons of your preferred plant gum, such as badam pisin
performs best
Four tablespoons of rose or nannari syrup
One tablespoon of soaking basil seeds
Directions:
1. Soak badam pisin (or plant gum of your choice) in one-third cup water and set away until the hand-pressed noodles are done.
2. Likewise, and independently, let the basil seeds grow in one-third cup of water.
For the noodles that were hand-pressed:
1. Grease and put aside a noodle press.
2. Put water and ice cubes in a jar and leave it there until we’re ready to use the combination.
3. Combine water, cornflour, small millet flour, and sugar in a saucepan to form a lump-free slurry.
4. Place the pan over medium heat and swirl constantly until the mixture becomes glossy and translucent.
5. Press the noodles into the chilled water after immediately transferring into the oiled mold.
6. In only a few minutes, our falooda sev is ready.
Regarding the gathering:
1. Place our hand-pressed falooda noodles in each glass, filling the bottom of the glass.
2. Add the desired syrup, blooming badam pisin, and basil seeds over top.
3. Pour cold Godrej Jersey milk over top.
4. Serve cold.
Firnee Kodo Chocolate
Components:
One hundred grams of Kodo millet
Godrej Jersey milk, one liter
• Two hundred grams of sugar
¼ tablespoon of cardamom powder
One tablespoon of chopped nuts
• ¼ cup chopped dark chocolate, couverture
• To change the consistency, add ¼ cup of Godrej Jersey milk.
Directions:
1. Kodo millet should be dry roasted before being ground into a fine powder.
2. Heat the sugar, kodo millet powder, and Godrej Jersey milk. Stir well.
3. Cook the millet over medium heat until it is well cooked.
4. Include the remaining chocolate and milk. Add the cardamom powder and chopped almonds and stir.
5. Top with more nuts and serve cold.
Custard Paan
Components:
One-third cup of bajra flour
Half a cup of sugar
One-half cup of coconut cream
• Two cups of Jersey milk from Godrej
• 3 tablespoons of pan syrup OR
• Three premade, paste-ground maghai paan.
Soak 1 tablespoon of agar agar in ½ cup water.
Directions:
1. Combine all the ingredients in a heavy-bottomed pan and stir until lump-free.
2. Reduce the heat and cook until the mixture thickens and the flour cooks.
3. To set, strain and move the mixture into dishes or molds.
4. Store in the refrigerator. Serve cold.
KODO FRUIT CHAAT MILLETS
Components:
• One cup of mixed sprouts
• Half a cup of Kodo millet
• Two cups of Jersey milk from Godrej
• Half a cup of cleaned and chopped pineapple
• One segmented orange
• Half a cup of fresh pomegranates
One-half cup of green grapes
• Half a cup of peeled and chopped cucumber
• Clothes:
4 tablespoons of lemon juice
½ teaspoon of chaat masala
½ teaspoon of pepper powder
• Half a teaspoon of black salt
• Half a teaspoon of salt
• One tablespoon of sugar
• One tablespoon of sesame oil
Directions:
1. Use running water to wash the kodo millet twice.
2. Add Godrej Jersey milk and ½ tsp more salt to a pressure cooker.
3. Cook until they are soft, about 6 whistles.
4. By now, all of the milk would have been digested. If not, cook it over high heat with the lid open until it does.
5. Place all of the ingredients, including the dressing, in a bowl with the cooked millets and stir. You may now consume your heated salad.
6. This salad may also be served cold.
CHICKEN CURRY BAJRA
Components:
• One kilogram of curry-cut Godrej Real Good chicken
• Half a cup of bajra flour
• One inch of crushed ginger
• Two cups of water
• One tablespoon of red chili powder
• ½ tablespoon powdered turmeric
• 1 tablespoon of powdered garam masala
Directions:
1. Add all the ingredients, except water, to the chicken after washing and draining it.
2. Put everything in a saucepan.
3. Add the marinated chicken to the heated water.
4. Cook over a medium-high heat.
5. Keep the chicken covered throughout cooking to allow the bird’s natural fat to escape.
6. Accompany with steaming rice.
