A Tasty and Everyone’s Favourite Payasam Made Healthy with Millet – Recipe
Clean the millet and soak it for 30 minutes.
Use a mixie to extract* the first(¼ cup), second(½ cup) and third coconut milk(1 cup) from the grated coconut. * Method given in the Tips and Variations
Take 3 cups of water in a thick bottom vessel and cook the millet, stirring occasionally. Add the third coconut milk and let it boil.
Once the millet is cooked nicely, add the second coconut milk and mix it well for 3 to 4 minutes.
Now add the palm jaggery and cook the content in a minimal flame for about 10 minutes.
Now, add the first coconut milk and cook it for a few more minutes, keeping the flame very low.
Heat the ghee in a small frying pan and fry the cashews, badam and finally the dry grapes.
Add this to the payasam and also add the cardamom powder and put off the flame.
Tasty and healthy millet payasam is ready for serving.
As said, the nutty flavour of Thinai millet will give an enjoyable taste for the millet payasam !
Note: * To extract the coconut milk: Take the grated coconut in a mixie jar and add ¼ cup of water and grind once in the pulse mode. Squeeze and extract the coconut milk - First coconut milk. Now, add ½ cup of water to the same coconut and grind once using the pulse mode, extract the second coconut milk by squeezing. Then add one cup of water and repeat to get the third coconut milk.
