Traditional Payasam, Millet Style: Try This Barnyard Kheer

 

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.