Coconut little millet payasam is a nutritious and tasty dessert made with little millet (also known as samai or kutki), coconut milk, jaggery (or sugar), and flavoured with cardamom and ghee. Here's a simple recipe to make this delicious payasam:
Ingredients:
- 1/2 cup krafted Millets little millet
- 1 and 1/2 cup coconut milk
- 1/2 cup jaggery (or sugar) - adjust to taste
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee
- A handful of cashew nuts and raisins for garnish
- A pinch of salt
Instructions:
- Wash and Soak, rinse the little millet thoroughly. Drain the water and set it aside.
- In a heavy-bottomed pan, add the washed little millet and roast it on low to medium heat for a few minutes until it becomes fragrant. Be careful not to let it brown.
- Add the coconut milk and a pinch of salt to the roasted millet. Stir well and bring it to a boil. Reduce the heat and let it simmer until the millet is cooked and becomes soft. It may take about 15-20 minutes. You may need to add more coconut milk if it gets too thick.
- While the millet is cooking, melt the jaggery (or sugar) in a separate pan with a little water to make syrup. Once the jaggery is completely dissolved, strain it to remove any impurities and set the syrup aside.
- Once the millet is cooked, add the jaggery syrup to it and mix well. Allow it to simmer for a few more minutes until the payasam thickens slightly.
- 6. Add the cardamom powder. Stir well and simmer for a few more minutes turn off the flame.
- In a separate small pan, heat the ghee and roast the cashew nuts and raisins until they turn golden brown. Remove from heat and set them aside.
- Finally, add the roasted cashew nuts and raisins to the coconut little millet payasam. Mix well.
- Remove the payasam from heat and let it cool for a while before serving.
Your coconut little millet payasam is ready to be enjoyed. Serve it warm or at room temperature as a delightful and healthier dessert. Adjust the sweetness and thickness according to your preference.