Alternative Milks are on the rise
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In Today’s day and age, milk alternatives are no longer a rarity and in fact they’re almost becoming the norm. Whether you’re avoiding dairy milk for health reasons, as part of your vegan journey or just as a personal preference, there are plenty of options to choose from. Nut milks like almond or cashew milk, or oat milk tend to be the go-to solutions, but Millet Milk is the new trend on the rise.
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These ancient grains which are native to Africa and Asia have been seeing a dramatic resurgence in popularity over the last 2 years with 2023 even being declared the International Year of Millets by the United Nations. Part of the appeal of millets is their dense nutritional value as well as their versatility, as they lend themselves well to everything from dinner to desserts.
Millet Milk is known for its nutty, creamy texture and can be made with a variety of millets including Ragi, Proso, Foxtail, Pearl Millet and more. The process is quite simple and very budget-friendly, so if you’re looking to add some millet milk to your daily routine, here’s a simple recipe you can try out.
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Types of Millet Milk To Try
Pearl Millet Milk:
Craft a nutritious elixir by blending soaked pearl millet with water. Strain for a smooth consistency, adding a touch of sweetness if desired.
Ragi Milk:
Create a frothy delight by boiling finger millet and blending until creamy. Froth the mixture for a satisfying, wholesome beverage.
Foxtail Millet Milk:
Blend boiled foxtail millet into a silky texture. Adjust thickness and add a hint of flavour for a delightful milk alternative.
Little Millet Milk:
Achieve a velvety texture by blending soaked little millet. Strain for a smooth, creamy finish that complements various recipes.
Kodo Millet Milk:
Boil kodo millet, blend until smooth, and strain for a creamy concoction. Elevate your culinary experience with this homemade millet milk.
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Easy Millet Milk Recipe To Try At Home
Ingredients:
- 1 Cup Millets
- 6 Cups Water
- 3 tbsp Honey
Method:
- In a Pressure Cooker, combine the millet and water.
- Cook until the pressure cooker whistles, then simmer for an additional 20 minutes on low heat. Turn off the stove and allow it to cool.
- Once cooled, take 2 cups of the cooked millet, add 3.5 cups of water, and blend on high speed in a mixer.
- Strain the millet milk using a strainer, then add honey and mix well. Repeat the blending and straining process for the remaining batches.
- Mix everything thoroughly and refrigerate for up to 10 days.