Wishing you all a very Happy Tamil New Year. Today apart from preparing Mango Pachadi and paruppu vada, I made this payasam with millet. All of you know my love for millets. I love to include millets in my diet as often as possible. Though I have prepared this payasam with foxtail millet, you can do this with little millet or barnyard millet also. Today we will learn how to make foxtail millet payasam following our easy recipe with step wise pictures.
Heat a tsp of ghee and fry the cashew nuts and raisins separately. Remove it and in the same pan, fry thinai until it is slightly hot to touch. If required add another 1/2 tsp of ghee to fry thinai/foxtail millet.
Pressure cook foxtail millet with 1 1/2 cup of water for 3 whistles or you can cook in a pan with lid. Check out my detailed post on How to cook millet.
Dissolve jaggery in 1/4 cup of water and filter it to remove the impurities.
Boil the filtered jaggery, when it becomes slightly thick, add the cooked foxtail millet.
Cook on medium flame until it gets blended well with the jaggery.
Then add cashew nuts, raisins and cardamom powder.
Simmer and add milk, heat it on low flames for a few seconds and switch it off. Do not boil too much after adding milk. I would like to make one thing clear here. Whenever you make any payasam with jaggery and milk, either the jaggery syrup should be at room temperature or the milk should be at room temperature. If both are hot, there are chances of the milk getting curdled as some variety of jaggery available in shops have a little salt in them.
Enjoy this healthy and delicious Payasam hot or cold. Find more Millet Recipes.
Check out more Payasam Recipes
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