Ramphal & Barnyard Millet Phirni

Drain the soaked barnyard millet and pulse it in a grinder for just 2–3 seconds to get a coarse, semolina-like texture.

In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and let it simmer for 5–7 minutes until it slightly thickens.

Add the ground millet to the milk. Cook on low-to-medium heat, stirring continuously to prevent lumps or sticking, until the millet is soft and the mixture reaches a thick, custard-like consistency.

Add your choice of sweetener and cardamom powder. Stir until dissolved, then turn off the heat.

Once the mixture has cooled slightly (this prevents the fruit from turning sour or curdling the milk), gently fold in the fresh Ramphal pulp.

Pour the phirni into individual bowls. Garnish generously with nuts, seeds, and your decorative fruit carvings. Serve chilled for the best flavor profile.