The year began on an extremely hectic note with back-to-back sessions, follow-ups, new recipe videos, improvisations on fermentation, baking with millets, and more. But, we have also been learning so much more. When you have the power of grains that are high on immunity, low on maintenance and unbelievably delicious, you can’t stop loving and experimenting with them. Here we have shared an easy recipe of millet choorma shots.
Read more for the step-by-step recipe and its numerous health benefits.
½ cup jowar flour (homemade)
½ cup bajra flour (homemade)
½ cup whole wheat (optional)
½ cup cornmeal
½ cup pre-roasted powdered oats
½ cup amaranth flour
20 g foxnuts (makhana) (ghee roasted/ dry roasted and powdered)
100 g flax meal
250 g chopped almonds (use mixed nuts if desired)
100 g raisins
350 g coconut sugar
200 g ghee
1. Heat 50 g butter or ghee in a thick base pan and roast the fox nuts lightly. Drain and allow them to cool. Once cooled, grind them into a fine powder.
2. Heat some more butter and fry the chopped almonds lightly on low flame, add raisins and fry together and take out. Keep them aside.
3. Heat the remaining butter and tip in the flours and flax meal. Roast this mixture at a low flame for 10-15 minutes. Turn off the flame, add raw coconut sugar, roasted foxnuts powder and roasted almonds and raisins to it and mix them well.
4. Allow the mixture to cool down and store it in a airtight jars for a month.