10 Hearty Winter Millet Recipes to Warm Your Body and Soul

• Rich in Fiber: Bajra is a great source of dietary fiber, which aids in digestion, prevents constipation, and promotes overall gut health. 

• High in Iron: This grain is rich in iron, which is a major mineral and has properties that help in fighting weakness and increasing strength, which tends to decrease in the winter season. 

• Heart-Healthy: The high fiber content in Bajra helps lower bad cholesterol (LDL), reduces the risk of heart disease, and improves cardiovascular health. 

• 1 cup Organic Bajra (Pearl Millet) 

• ½ cup yellow organic moong dal (split yellow lentils) 

• 1 tablespoon A2 Gir cow ghee 

• 1 onion, finely chopped 

• 1-inch piece of ginger, grated 

• 1 green chili, chopped 

• 1 tomato, chopped 

• ½ teaspoon turmeric powder 

• ½ teaspoon cumin seeds 

• Himalayan Salt to taste 

• Fresh coriander leaves for garnish 

1. Roast the Bajra: Dry roast Bajra in a pan for 2-3 minutes until fragrant. 

2. Cook the dal: In a pressure cooker, add organic Bajra, moong dal, and 4 cups of water. Pressure cook for 3-4 whistles, or until the grains are soft and well-cooked. 

3. Prepare the tempering: Heat ghee in a pan and sauté the cumin seeds. Add grated ginger and chopped onions once the seeds splutter. Sauté until the onions turn golden brown. 

4. Add tomatoes and spices: Add chopped tomatoes, turmeric powder, salt to taste. Cook until the tomatoes are done. 

5. Combine and cook: Add the cooked Bajra and dal mixture to the tempering. Stir well and cook for another 2-3 minutes to blend the flavors. 

6. Garnish and serve: Garnish with fresh coriander leaves and serve hot with a dollop of A2 Gir cow ghee. 

• Pair well with homemade pickles, fresh curd, or lightly sautéed winter vegetables 

• Add a spoon of A2 Gir cow ghee on top for enhanced warmth and digestion 

• 1 cup organic bajra ka atta 

• ½ teaspoon Himalayan pink salt 

• ½ teaspoon ajwain (carom seeds) 

• Warm water, as needed 

1. Prepare the dough: In a large bowl, combine Bajra flour, salt, and ajwain. Gradually add warm water and knead into a smooth, soft dough. 

2. Rest the dough: Cover and let the dough rest for 15-20 minutes. 

3. Shape the roti: Divide the dough into small balls. Roll each ball into a flat, round disc using a rolling pin. 

4. Cook the roti: Heat a Tava (griddle) on medium heat. Place the rolled-out dough on the griddle and cook on each side for 1-2 minutes, pressing gently with a cloth or spatula. 

5. Serve: Add a spoonful of A2 Gir Cow Ghee. Serve Bajra Roti hot with yogurt, curry, or pickle. 

• Serve with seasonal vegetable sabzi, kadhi, or curd 

• Enjoy with garlic chutney or sesame chutney for added warmth 

• Promotes Strong Bones: Ragi is rich in plant calcium, which is essential for bone health, ideal for maintaining bone density and preventing osteoporosis, especially important as we age. 

• Regulates Blood Sugar: With its low glycemic index, Ragi helps stabilize blood sugar levels, making it an excellent choice for people managing diabetes or those seeking to prevent blood sugar spikes. 

• Supports Weight Loss: Ragi contains a lot of fiber, which helps in suppressing the appetite, reducing cravings, and inducing a sense of satiety, and hence it helps in weight loss. 

• 3 tablespoons Organic Finger Millet Flour 

• 1 cup water or milk 

• 1 teaspoon Organic jaggery powder or raw honey (optional) 

• ½ teaspoon cardamom powder 

• A handful of chopped nuts (almonds, cashews) 

1. Mix the Ragi flour: In a small bowl, mix organic Ragi flour with a little water to form a smooth paste. 

2. Cook the porridge: In a saucepan, bring water or milk to a boil. Gradually add the Ragi paste, stirring continuously to avoid lumps. 

3. Simmer: Reduce the heat and let the porridge cook for 5-7 minutes until it thickens to your desired consistency. 

4. Sweeten and flavor: Stir in organic jaggery powder or forest honey and cardamom powder for sweetness and flavor. 

5. Serve: Top with chopped nuts and serve hot. 

• Pair with soaked almonds or walnuts 

• Can be enjoyed plain or with fruit toppings for added nutrition

If you want to know more about why you should consume millets during winter, read more here.

• 1 cup organic ragi ka atta 

• ½ cup organic jaggery powder 

• ½ cup A2 Gir cow ghee 

• ¼ cup chopped nuts (cashews, almonds) 

• ¼ teaspoon cardamom powder 

1. Roast the Ragi flour: In a pan, dry roast Ragi flour over low heat until it turns golden brown and releases a nutty aroma. 

2. Prepare the jaggery syrup: In a separate pan, melt jaggery with a little water to form a syrup. 

3. Combine the ingredients: Add the roasted Ragi flour, ghee, and chopped nuts to the jaggery syrup. Stir well to combine. 

4. Shape into laddus: Let the mixture cool slightly, then shape it into small balls (laddus). 

5. Serve: Let the laddus cool completely. Enjoy a wholesome snack or dessert. 

• Enjoy with warm herbal tea or milk 

• Ideal as a healthy sweet option post-meal 

• Supports Heart Health: Jowar is rich in fiber and antioxidants, which help lower bad cholesterol (LDL) levels, reducing the risk of heart disease and improving overall cardiovascular health. 

• Aids Digestion: The high fiber content of Jowar promotes digestion and regular bowel movements, preventing constipation and supporting gut health. 

• Regulates Blood Sugar: Jowar has a low glycemic index, making it an excellent food for regulating blood sugar levels, especially for individuals with diabetes or those managing insulin resistance. 

• 1 cup Organic Jowar 

• ½ cup Organic Moong Dal Chilka (yellow lentils) 

• 1 tablespoon A2 Gir cow ghee 

• 1 onion, chopped 

• 1 tomato, chopped 

• 1 green chili, chopped 

• ½ teaspoon turmeric powder 

• Himalayan Salt to taste 

• Fresh coriander leaves for garnish 

1. Soak the Jowar: Soak Jowar for 2-3 hours to reduce cooking time. 

2. Cook the grains: In a pressure cooker, add soaked Jowar, moong dal, and 4 cups of water. Pressure cook for 3-4 whistles until soft. 

3. Prepare the tempering: In a separate pan, heat the pure ghee. Add onions, green chili, and sauté until golden brown. 

4. Add tomatoes and spices: Add tomatoes, turmeric powder, and salt. Cook until the tomatoes soften. 

5. Combine and cook: Add the cooked Jowar and dal mixture into the tempering. Stir and cook for 2-3 minutes. 

6. Serve: Garnish with fresh coriander leaves and serve hot. 

• Serve with curd, lemon pickle, or lightly sautéed greens 

• Works well as a wholesome one-pot meal 

• 1 cup organic Jowar flour 

• ½ teaspoon Himalayan pink salt 

• Warm water, as needed 

1. Make the dough: In a mixing bowl, combine Jowar flour and salt. Gradually add warm water, kneading into a soft dough. 

2. Rest the dough: Let the dough rest for 10-15 minutes. 

3. Shape the roti: Divide the dough into small balls and roll them out into flat discs. 

4. Cook the roti: Heat a tava (griddle) on medium heat. Place the rolled-out dough on the griddle and cook on each side for 1-2 minutes, pressing gently with a cloth or spatula. 

5. Serve: Serve Jowar Roti with vegetable curry or yogurt. 

• Pair with vegetable curry, dal, or curd 

• Best enjoyed hot with a touch of A2 Gir cow ghee 

• Boosts Energy: Kangni is packed with slow-releasing carbohydrates that provide sustained energy throughout the day, perfect for staying active and alert during the winter. 

• Supports Digestive Health: With high fiber content, Kangni aids digestion, preventing constipation and promoting regular bowel movements. 

• Rich in Protein: Kangni is a good source of plant-based protein, making it a great option for vegetarians and vegans. 

• 1 cup Organic Kangni (Foxtail Millet) 

• 2 cups water or milk 

• 1 teaspoon organic gud or raw honey (optional) 

• ½ teaspoon cinnamon powder 

• Chopped fruits or nuts for garnish 

1. Roast the Kangni: Dry roast the organic Kangni in a pan for 2-3 minutes until fragrant. 

2. Cook the millet: In a saucepan, add water or milk and bring it to a boil. Add the roasted Foxtail millet and cook for about 15-20 minutes until soft and fully cooked. 

3. Sweeten and flavor: Stir in jaggery or honey for sweetness and cinnamon powder for warmth. 

4. Serve: Garnish with chopped fruits or nuts and serve hot. 

• Pair with nuts or seasonal fruits 

• Can be had plain or lightly sweetened 

• 1 cup Organic Kangni (Foxtail Millet) 

• 1 tablespoon A2 Gir cow ghee 

• 1 onion, chopped 

• 1 carrot, grated 

• 1-2 green chilies, chopped 

• 1 teaspoon organic mustard seeds 

• Himalayan pink Salt to taste 

• Fresh coriander leaves for garnish 

1. Roast the Kangni: Dry roast the Kangni in a pan for 2-3 minutes. 

2. Prepare the tempering: In a separate pan, heat the ghee. Add mustard seeds and let them splutter. Add chopped onions, carrots, and green chili. Sauté for 2-3 minutes. 

3. Cook the millet: Add the roasted Kangni to the pan along with 2 cups of water. Cook it for 10-12 minutes until the millet is soft and cooked. 

4. Serve: Garnish with fresh coriander leaves and serve hot. 

• Serve with coconut chutney or mint chutney 

• Pair with a glass of buttermilk for balance 

• Detoxifies the Body: Sava helps cleanse the digestive system by promoting healthy bowel movements and preventing bloating. 

• Boosts Energy: This millet provides sustained energy, making it a great option for breakfast or midday meals. 

• Supports Weight Loss: Sava is low in calories but high in fiber, helping control appetite and prevent overeating. 

• 1 cup Organic Sava (Barnyard Millet) 

• 2 cups water or milk 

• 1 teaspoon organic jaggery or natural honey (optional) 

• A pinch of cardamom powder 

• Chopped nuts for garnish 

1. Cook the Sava: In a saucepan, add Sava and water (or milk). Bring to a boil and cook for 10-12 minutes, stirring occasionally. 

2. Sweeten and flavor: Stir in jaggery or honey and cardamom powder for added sweetness and flavor. 

3. Serve: Garnish with chopped nuts and serve hot. 

• Enjoy with nuts or dried fruits 

• Can be paired with warm milk 

• 1 cup Organic Sava (Barnyard Millet) 

• ½ cup organic moong dal (yellow lentils) 

• 1 tablespoon A2 Gir cow ghee 

• 1 onion, chopped 

• 1 tomato, chopped 

• 1 green chili, chopped 

• ½ teaspoon organic turmeric powder 

• Himalayan Salt to taste 

1. Soak the Sava: Soak the Sava for about 30 minutes before cooking. 

2. Cook the grains: In a pressure cooker, add the soaked Sava, moong dal, and 3–4 cups of water. Pressure cook for 3–4 whistles. 

3. Prepare the tempering: In a separate pan, heat the ghee. Add the chopped onions and green chili, and sauté until the onions turn golden brown. 

4. Add tomatoes and spices: Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften. 

5. Combine and cook: Add the cooked Sava and dal mixture to the tempering. Stir well and cook for 2–3 minutes. 

6. Serve: Serve hot and enjoy this comforting meal. 

• Pair with curd, pickle, or steamed vegetables 

• Suitable for light dinners during winter