Maheri is a traditional and yummy Indian sweet dish that belongs in the Gujarat and Rajasthan regions. The preparation of the maheri recipe is very simple, yet it's being prepared at special occasions, festivals, or at the time of family gatherings; it is a relatively soft, sweet, and aromatic dish blended up with semolina (sooji), sugar, ghee, cardamom adding aroma and flavour to it. The secret to getting a perfect maheri is in how delicately one cooks the semolina to be golden and fragrant but not overcooked. It is then mixed with a sugar syrup, giving it a high sweetness and moist texture. Sometimes, a dash of saffron is added, giving the dish its subtle colour and luxurious taste. Other nuts, such as cashews, almonds, and pistachios, can be chopped and added to the maheri recipe. These add a crunchy texture to the otherwise silky texture of the dessert. A pinch of cardamom powder is added to give flavour and aroma to the dish. Served either warm or at room temperature, maheri is a highly comforting and satisfying treat that one can enjoy after a good meal or as a snack. It's so smooth, indulgently rich, and sweet - a treat for anyone who loves authentic Indian sweets. No matter the occasion, whether it is some festival or just a sweet to indulge in, maheri will surely add that hearty variety of taste to the dinner table.

• 1 cup barnyard millet
• 4 cup buttermilk
• Salt
• 1 tsp cumin
• 1 pinch hing
• 0.5 tsp turmeric powder
• 1 tbsp ghee

• Let's talk about Maheri! The recipe of Maheri is one of a kind, and simple at the same time. It starts by washing a cup of barnyard millet properly.
• Now, soak it in the water for about 30 minutes.
• Scoop out 2 cups of yoghurt and whisk it up until smooth. You need a buttermilk like consistency.
• Light up a stove, and place the pressure cooker on it. Heat 1 Tbsp of ghee, and add some hing, jeera (cumin), as soon as the ghee is hot enough.
• Mix in 1/2 teaspoon of turmeric powder for colour and subtle flavour.
• Pour in 2 cups of water and season with salt to taste, stirring to dissolve the salt.
• Bring the water to a boil and gradually stir in the buttermilk to prevent curdling.
• Drain the soaked millet and add it to the mixture, ensuring it is evenly incorporated.
• Close the pressure cooker and cook on low flame for 2 whistles.
• Let the cooker cool for 5 minutes before opening.
• Serve the creamy recipe of Maheri hot with tangy pickle and crispy papad.
• Enjoy this wholesome, comforting millet-based dish as a light meal or hearty snack.