Foxtail millet payasam
FOXTAIL MILLET PAYASAM / MILLET KHEER
INGREDIENTS
- Foxtail millet – ½ cup
- Water – 2 or 2 ½ cup
- Boiled and cooled milk – 1 or ½ cup
- Jaggery – 1 cup [ powder or grate it ]
- Ghee – 1 tbsp
- Cardamom pwdr – a generous pinch
- Cashew broken – 5
PREPARATION
- Boil grated jaggery + ½ cup water + cardamom pwdr in a pan.[ water level just to cover the jaggery ]
- Boil till the jaggery melts. Strain and keep aside .
METHOD
Heat the pressure cooker with 1 tbsp ghee , add the broken cashew and fry till golden .Remove and keep aside.
Now add the millets and fry till it becomes aromatic.[don’t burn it ]
Now add 2 or 2 ½ cup of water and pressure cook the millets till 1 or 2 whistles.
Once the pressure releases ,open the cooker and stir the millets .
Add the strained jaggery syrup and mix well.
Cook for a minute .[ adjust water if required ]
Off the flame and add the milk little by little and mix well .[see that the milk doesn’t curdle ]
Finally garnish with cashew .
Serve warm or chilled.
NOTES
- If you want thin consistency ,add more water or milk and increase jaggery .
- The payasam thickens on cooling so adjust milk accordingly .
- You can use coconut milk instead of milk .
- You can add a pinch of edible camphor.
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