Also called little millet, it has very small seeds which are covered with an indigestible husk that needs to be removed before the grain can be consumed. The millet takes little time to cook and is said to absorb more water than any other millet during cooking.
Ingredients
Method
Pour pomegranate juice into a saucepan, bring it to a boil and then reduce the heat. Stir cook on low heat till the volume halves. Remove from heat (reduced pomegranate juice may be stored for a month in an airtight glass bottle in the fridge). Take kutki millet in a pot, wash thoroughly and drain well. Add 1 teaspoon of rock salt and soak in 6 cups of warm water for 6-7 hours. Drain kutki well, put in a pot, add water, mix and place on medium heat. Bring to boil, reduce heat to medium-low and cook until the water is almost absorbed but the kutki is well moist. Cover, reduce the heat to lowest, simmer until kutki is well-cooked. Remove from heat and let it settle for 5-6 minutes. Gently fluff it with a fork and transfer it to a tray to cool. Heat ghee in a karahi (wok), add tejpatta and cumin seeds, and sauté until fragrant. Add almonds and pumpkin seeds, and sauté for a second. Add black peppercorn and green chilies and sauté some more. Remove from heat. Add cooked kutki millet, the reduced pomegranate juice and mix well on a low heat gently. Check salt. Remove tejpatta and serve warm alongside curd mixed with fresh pomegranate seeds.
— Manjit S Gill, Former corporate chef, ITC Hotels and Founder-President, Indian Federation of Culinary Associations
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