To new beginnings..

..and a happy new year! I hope you’ve been well.

It has been an intense month away from here- the parents’ visit, job interviews, and along with both a realization that I am, finally, a grown-up. College, residency, fellowship, turning 30, nothing felt like this. This is odd.

Cue in the comfort food.

Kangni ke chawal ki kheer

I’d been pressing mom into replacing some of the carbs in her diet with lower GI foods, and we went to the grocery store to get some barley and quinoa. There, my parents discovered an old Indian staple, a grain they grew up eating but can no longer find in the Indian grocery stores- a lost peasant food.

Kangni ke chawal, or foxtail millet (the subspecies is still questionable, but most searches led to the Panicum italicum), simply cooked with plenty of milk until thick and creamy, sweetened with jaggery, spiced with cardamom and sprinkled with cashews.

The flavor of the millet is astounding, and shines through all kinds of wild additions to the kheer, including reduced pear cinnamon cider! Verdict- delicious.

The parents left a couple of days ago. The house feels empty, and I still haven’t decided on a job. We’re going to have snow.

This weekend, I will make some millet porridge and invite my neighbor over.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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6 Responses to To new beginnings..

  1. Aussie Emjay says:

    Do you put cream and brown sugar with your porridge? I’ll be over! 🙂

  2. I haven’t eaten millet in years, and that last time I thought it was coarse and dry, even though we had boiled it for an hour. Do you have to soak it before cooking? You make it sound delicious enough to try again.

    • purplesque says:

      We didn’t soak it, HG, and it did take a long time to cook- it wasn’t coarse or dry, though. Of course, this was after being cooked in milk for 45 minutes.

  3. aubrey says:

    Job decisions are tough. Maybe you’ll cook some millet so you can mull it over?

    You can kill me now.

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