Foxtail millet payasam

FOXTAIL MILLET PAYASAM / MILLET KHEER

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

  1. Boil grated jaggery + ½ cup water + cardamom pwdr in a pan.[ water level just to cover the jaggery ]
  2. Boil till the jaggery melts. Strain and keep aside .
FOXTAIL MILLET PAYASAM / MILLET KHEER

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.

FOXTAIL MILLET PAYASAM / MILLET KHEER

NOTES

  1. If you want thin consistency ,add more water or milk and increase jaggery .
  2. The payasam thickens on cooling so adjust milk accordingly .
  3. You can use coconut milk instead of milk .
  4. You can add a pinch of edible camphor.
FOXTAIL MILLET PAYASAM / MILLET KHEER

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FOXTAIL MILLET PAYASAM / MILLET KHEER

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