Kodo Millet Banana Smoothie
Prep 10 min · Cook 20 min · Servings not given in the source
Make
Ingredients
- kodo millet — 200 g (raw; cooked as below, then 180 g of it is used)
- water — 250 ml (for cooking the 200 g of millet)
- banana — 1
- almond milk — 250 ml
- vanilla extract — 3 g
- cinnamon — 3 g (printed as '3g Tsp')
- honey — 15 g
- ice cubes (a few)
Method
- Rinse the kodo millet, drain it, and put it in a pot with the 250 ml of water. Bring it to the boil.
- Turn the heat down, put the lid on and cook gently for 20 to 25 minutes, until the grains are tender and no water is left. Leave it off the heat for 5 minutes, fluff it and let it cool completely.
- Weigh out 180 g of the cooked millet (keep any extra for another dish).
- Put the cooled millet, banana, almond milk, vanilla, cinnamon, honey and ice cubes into a blender.
- Whizz until creamy, then pour into a glass and serve.
Water and timing
Water: 250 ml for 200 g of kodo millet, simmered covered for 20-25 minutes — the way the same FSSAI book cooks plain kodo millet for its kodo millet salad.
From: FSSAI, Healthy Recipes for Defence, PDF p. 63 (printed p. 61); FSSAI, Healthy Recipes for Defence, PDF p. 59 (printed p. 57); FSSAI, Healthy Recipes for Defence, PDF p. 64 (printed p. 62)
Adapted from FSSAI, Healthy Recipes for Defence, PDF p. 63 (printed p. 61), written in our own words.