Baked Millet Casserole
Some recipes are born out of creativity, some out of tradition, and some because you simply want to make something cozy, wholesome, and a little different. For me, this Baked Millet Casserole is exactly that. It combines the goodness of millets, the creaminess of a white sauce (but Jain-friendly!), and the comfort of baked food, all in one dish.
Why I Love This Recipe
I’ve always believed that millet based food doesn’t have to be boring. Millets, for instance, are such a powerhouse of nutrition, rich in fiber, protein, and minerals, but many people think of them only in traditional forms like khichdi or dhokla. I wanted to give them a modern, slightly continental twist, and that’s how this baked casserole came into my kitchen.
The best part? It tastes indulgent and is actually super nourishing!
This Baked Millet Casserole is my way of proving that mindful eating can still be exciting. It’s wholesome, sattvik, and perfectly Paryushan-friendly, yet comforting enough to become a regular family favorite.
If you’re trying to introduce more millets into your meals or looking for something unique to cook during Paryushan, give this casserole a try. Trust me, it’s a recipe that feels as good to eat as it does to share.
Baked Millet Casserole
Ingredients
- 1 cup foxtail millet or barnyard millet samak rice, boiled
- 3 tbsp cashew paste soaked cashews ground with little milk
- 1 tbsp butter
- 1 cup milk
- Rock salt and pepper to taste
- 2 tbsp grated cheese
- 1 tbsp mixed seeds pumpkin, sunflower, sesame
Instructions
- Prepare a white sauce using butter, cashew paste, and milk.
- Mix boiled millet with the sauce, add salt and pepper.
- Transfer to a baking dish, top with cheese and seeds.
- Bake it in a preheated oven at 180 degree centigrade (350 fahrenheit) for 20--25 minutes
- or Bake until the cheese melts and forms a golden crust on top with lightly toasted seeds.
