11 Indian Desserts Reimagined for Health-Conscious Foodies

3. Millet Kheer

Kheer—rice cooked in milk with cardamom and nuts—has a place on many festival tables. Swap white rice for barnyard millet, foxtail millet, or ragi for a higher-fiber pudding with a pleasant chew. Cook the millet gently in milk or a plant-based milk for a lighter finish; simmer until grains are soft and the milk thickens slightly. Sweeten with jaggery or a modest amount of honey, warmed until dissolved, then add green cardamom and chopped nuts for texture. If you want protein, stir in a spoonful of ground roasted almonds or a small dollop of Greek yogurt once the kheer has cooled slightly—this adds body without curdling. Serve warm or chilled; the millet’s nutty flavor pairs well with saffron threads and toasted pistachios. Using millets raises fiber content and gives kheer a rustic, comforting character similar to the rice original but with a modern, health-forward twist.