Ingredients:


 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: