Ingredients:

  • 1/2 cup Barnyard millet (washed and soaked for 20 minutes)
  • 4 cups full cream milk (or plant-based milk)
  • 1/4 cup jaggery (grated or powdered; adjust to taste)
  • 2 tbsp ghee
  • 6–8 cashews
  • 6–8 raisins
  • 1/4 tsp cardamom powder
  • A pinch of saffron (optional)
  • 2 tbsp grated coconut (optional, for texture)

 Instructions:

  1. Cook the Millet:
    Drain the soaked barnyard millet. In a heavy-bottomed pan, add millet and 2 cups of water. Cook on low flame until soft (about 10–15 minutes). Alternatively, pressure cook for 2 whistles.
  2. Add Milk:
    Add milk to the cooked millet and let it simmer on low heat for 10–15 minutes. Stir frequently to avoid burning.
  3. Sweeten:
    Once the mixture thickens slightly, add jaggery. Stir continuously until it dissolves completely. (Note: If you're worried about milk curdling, melt jaggery separately and strain before adding.)
  4. Flavor It:
    Add cardamom powder and optional saffron. Mix well.
  5. Garnish:
    In a small pan, heat ghee. Fry cashews and raisins until golden. Add to the payasam along with optional grated coconut.
  6. Serve:
    Serve warm or chilled, depending on preference. Enjoy!

Tips:

  • You can use coconut milk instead of dairy for a vegan version.
  • Stir regularly to prevent sticking, especially as it thickens.
  • Adjust jaggery based on sweetness preference.