Why do I need to toast the millet before cooking?

Toasting the millet in oil for 5 minutes on medium-low heat until it reaches a pale toffee color enhances its flavor and texture in the pudding.

How do I make the cashew nut paste for this pudding?

Blend 1/2 cup of raw cashews with 1/4 cup of unsweetened almond milk until it forms a smooth paste, then add it to the slow cooker.

Can I cook this millet and cashew pudding faster than 4 hours?

The recipe specifies cooking for 4 hours on high in a slow cooker to achieve the desired creamy consistency, so adjusting the time might alter the texture.

Are the candied oranges essential for this pudding?

No, the chopped candied oranges are entirely optional and are used as a garnish if you happen to have them, as noted in the recipe.

How should I store leftover Creamy Millet and Cashew Pudding?

After cooling slightly, store the pudding in an airtight container in the refrigerator. The recipe does not specify freezing.

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Creamy Millet and Cashew Pudding
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A bowl of creamy millet and cashew pudding, garnished with vibrant green chopped pistachios and bright orange candied orange pieces.

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Creamy Millet and Cashewnut Pudding [Vegan]

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

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

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How to Prepare Creamy Millet and Cashew Pudding [Vegan]

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.
Take about 1/4 cup of the almond milk and place with the cashew nuts in a blender and blend into a smooth paste.
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.
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.