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A surprising easy and rich tasting millet pudding that is actually good for you.

Creamy Millet and Cashew Pudding [Vegan]

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Cooking Time

240

Ingredients You Need for Creamy Millet and Cashew Pudding [Vegan]

  • 11/2 tablespoons of oil
  • ¾ cup of millet
  • 3 cups of almond milk, unsweetened
  • 1/2 cup raw, unsalted cashew nuts
  • ¾ cup of sugar
  • 4 to 6 bruised cardamoms
  • Chopped pistachios
  • Chopped candied oranges

How to Prepare Creamy Millet and Cashew Pudding [Vegan]

  1. In a heavy bottomed pan, heat the oil and add the millet and toast on medium low heat for 5 minutes, until the grains are a pale toffee color. Set the millet aside to cool.
  2. Take about 1/4 cup of the almond milk and place with the cashew nuts in a blender and blend into a smooth paste.
  3. Place the millet, cashew nut paste, remaining almond milk, sugar, bruised cardamoms in a slow cooker and cook for 4 hours on high, stirring occasionally if needed.
  4. Turn off the heat, cool slightly and serve with chopped pistachios and chopped candied oranges. The candied oranges are very optional, I just happened to have them around.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

This recipe is cooked in a slow cooker.

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About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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