A ancient grain to the modern table
- 1/2 cup Dehusked kodomillet (varaguarisi)
- 1/2 tsp ghee / clarified butter
- 1 litre low fat/ full cream milk
- 1/2 tsp green cardamom
- 1/4 cup Sugar/brown sugar (to taste )
- In a pan gently roast the kodo millet with the ghee about two minutes continuously stirring it around. Yes, half tsp ghee is just enough...
- Get the full instructions at Mildly Indian – Trot around the world, savor the flavors.