Valentine’s Day Recipes: From a Nourishing Millet Breakfast To Decadent Berry Crumble And Heart Cookies

Valentine’s Day is often associated with grand gestures and elaborate dinners, but sometimes the most meaningful expressions of love begin in the kitchen. Whether it’s a simple, nourishing breakfast prepared

with care or a warm dessert shared at the end of the day, food has a quiet way of bringing people closer.

This year, celebrate with recipes that balance comfort and indulgence from a wholesome millet muesli bowl to a luscious berry crumble and charming beetroot heart cookies. Thoughtfully curated by nutrition and culinary experts, these dishes make it easy to create something heartfelt, memorable and delicious.

Sagarika Garg, Nutritionist, Soulfull, Tata Consumer Products, says, “Valentine’s Day doesn’t demand grand gestures. Sometimes, love looks like cooking a simple breakfast for your loved one, something as easy as a bowl of muesli made with care.”

In many Indian homes, romance doesn’t arrive with violins and candlelit restaurants; it begins quietly in the kitchen, with thoughtful hands choosing ingredients that nourish as much as they delight.

“If you’re a husband who has never really cooked before, this is your safe and charming hero move. No pressure, no complicated recipes, no dramatic experiments. Just a wholesome bowl of millet muesli layered with milk or yogurt, topped with fresh fruits, maybe a drizzle of honey, a sprinkle of nuts and intention. It’s effortless, but it speaks volumes,” adds Garg.

Millet muesli itself carries the message beautifully. “When I choose Tata Soulfull Millet Muesli 0% Added Sugar as a dietician, it’s for a reason. Made with no added sugar and no palm oil, and high in protein, it brings together the wholesome goodness of oats, millets (ragi, jowar), seeds like flax, chia and pumpkin, along with brown rice flakes, black raisins, almonds and corn flakes. It offers a combination of nutrients that support heart health, hormonal balance and overall immunity,” shares Garg.

“Alright, let’s make this simple yet nourishing Valentine’s breakfast.”

Millet Muesli Valentine’s Bowl recipe by Sagarika Garg, Nutritionist, Soulfull, Tata Consumer Products

Ingredients (1 serving)

½ cup (50 g) Tata Soulfull Millet Muesli Fruit & Nut
¾ cup (180 ml) cow’s milk (chilled or warm) (or almond/soy/peanut milk for lactose intolerance)
3–4 strawberries, sliced
½ small apple, finely chopped
½ banana, sliced
1 tsp chia seeds
1 tbsp walnuts, roughly crushed

Method

Add the base
Pour the muesli into a wide bowl.

Add milk
Pour chilled or warm milk over it. Let it soak for 1–2 minutes so the grains soften slightly while retaining their crunch.

Layer the fruits
Arrange the strawberries, apple and banana on top. Think colour, red, white and golden, it already looks festive.

Boost the nutrition
Sprinkle chia seeds and crushed walnuts.

Optional protein boost
Add a dollop of yogurt or Greek yogurt in the centre.

Natural sweetness
The sweetness comes from the fruit and Tata Soulfull Millet Muesli 0% Added Sugar, so there’s no need to add extra sugar.

Serve immediately preferably with a small handwritten note. That’s your finishing touch.

“It’s balanced. It’s comforting. It’s beginner-proof. And most importantly, it says, ‘I made this thinking about you,’” opines Garg.

Warm Berry Crumble with Vanilla Ice Cream by Chef Vikas Seth, BLVD Club by Embassy

Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes

A luxuriant affair of oven-baked berries tucked beneath a golden, buttery crust, finished with a scoop of vanilla ice cream.

Ingredients

For the Berry Base

400 g mixed berries (strawberries, blueberries, raspberries)
55 g castor sugar
2 tsp fresh lemon juice
¼ tsp lemon zest
1 tsp cornflour
½ tsp vanilla essence

For the Crumble Topping

80 g refined flour
70 g unsalted butter (cold, diced)
55 g brown sugar
35 g rolled oats
1 tbsp almond powder (optional)
¼ tsp cinnamon powder
A pinch of salt

To Finish

4 scoops vanilla ice cream
Icing sugar (optional garnish)
Heart tuile (optional)

Method

Berry preparation
Preheat the oven to 180°C. In a bowl, gently combine the berries with castor sugar, lemon juice, zest, cornflour and vanilla. Transfer to a buttered ovenproof dish or four individual ramekins.

Crumble topping
Combine flour, brown sugar, oats, almond powder, cinnamon and salt. Rub the cold butter into the dry mixture using your fingertips until a coarse, crumbly texture forms with visible butter pieces.

Assemble and bake
Evenly scatter the crumble over the berries without compacting.
Bake for 25–30 minutes until the top is golden and the fruit juices are bubbling.

Serve
Rest for 5 minutes. Serve warm with a scoop of vanilla ice cream. Dust with icing sugar and add a heart tuile, if desired.

Beetroot Heart Cookies recipe by Shilpa Kumar, In-house Chef, Akshayakalpa Organic

Ingredients

50 g butter / ghee / coconut oil
50 g monk fruit sweetener or honey / jaggery powder
100 g whole wheat flour
A pinch of nutmeg
2 cardamoms, powdered
2–5 tbsp milk (as needed)
½ tsp baking powder
1 tbsp choco chips
1 medium beetroot, grated or blended into a paste (without water)

Method

Whisk the butter, ghee or coconut oil with the sweetener until light and fluffy.
Add the whole wheat flour, beetroot paste and spices. Mix well. Add baking powder and enough milk to form a soft, slightly crumbly dough. Rest for 5 minutes.
Preheat the oven or air fryer.
Roll out the dough and cut into heart shapes using a cookie cutter. Arrange on a greased
or lined tray and garnish with choco chips.
Bake at 180°C for 10 minutes, or air fry at the same temperature.
Allow the cookies to cool completely; they will crisp up as they cool.
Serve these melt-in-the-mouth “Hearties” to your beloved.