As winter routines settle back into rhythm, comfort food takes centre stage but with a healthier, smarter twist. Millets, rich in fibre, minerals, and slow-release energy, are perfect for cold months when the body craves warmth and sustenance.

These three winter-ready recipes by Varun Inamdar, curated from the Godrej Millets Cookbook by Godrej Vikhroli Cucina, strike the ideal balance between tradition and nutrition. From wholesome laddoos and creamy phirnee to an energising granola bar, each recipe is easy to prepare, deeply satisfying, and designed to keep you cosy while easing you back into everyday life.

Millets Laddoo

A winter classic with warmth from jaggery, ghee, and cardamom

Ingredients

1 cup mixed millets flour
1 cup peanut powder
1 cup jaggery
2 tbsp water
½ tbsp cardamom powder
2 tbsp Godrej Jersey ghee

Method

Dry roast the millets flour on low heat for 6-7 minutes until aromatic and golden. Cool completely.
Heat jaggery with water until it melts into a smooth syrup.
Add roasted flour, peanut powder, cardamom, and ghee. Mix well.
While warm, shape into lemon-sized laddoos.
Store in an airtight container and consume at room temperature.

Kodo Chocolate Phirnee

A comforting dessert with a modern chocolate finish

Ingredients

100 g kodo millet
1 litre milk
200 g sugar
¼ tbsp cardamom powder
1 tbsp chopped nuts
¼ cup dark couverture chocolate, chopped
¼ cup milk (to adjust consistency)

Method

Dry roast kodo millet and grind into a fine powder.
Heat milk with sugar and millet powder, stirring continuously.
Cook on medium heat until the millet is fully cooked and thickened.
Add remaining milk, chocolate, cardamom, and nuts. Mix well.
Chill and serve garnished with extra nuts.

9 Millets Granola Bar

A power-packed snack for busy winter days

Ingredients

50 g roasted bajra puffs
50 g roasted jowar puffs
50 g roasted nachni puffs
50 g assorted millets flour (any six varieties)
20 g pumpkin seeds
20 g roasted sesame seeds
20 g flax seeds
50 g dates, chopped
50 g almonds, chopped
200 g jaggery
1 tbsp fennel seed powder
½ tbsp green cardamom powder
2 tbsp Godrej Jersey ghee

Method

Heat ghee in a pan and cook dates until soft and pulpy.
Add jaggery and ¼ cup water; boil for 6 minutes to form a thick syrup.
Turn off heat and mix in all remaining ingredients thoroughly.
Press mixture firmly into a greased tray.
Once cooled, cut into bars, wrap, and store for easy snacking.

These millet-forward recipes are designed to nourish, energise, and comfort-making winter routines not just manageable, but deliciously rewarding.