Millet Payasam

Millet payasam is a scrumptious dessert that can be prepared easily. We can serve this guilt-free payasam to even diabetic (with reduced jaggery) as millets are of low glycemic index. Millet I used here is foxtail millet very much suitable for making desserts.You can refer the table below for their health benefits.


Cooking Time: 40 min

Serves: 4


  1. Foxtail millet (thinai) – 1/3 cup
  2. Greengram (paasi paruppu) – 1/4 cup
  3. Jaggery (vellam) – 1 cup
  4. Milk – 1/4 cup
  5. Coconut meat – 1/2
  6. Cardamom – 1 No


Cooking Method:

  • Heat a pan and roast green gram lentils in medium flame.
  • Wash lentils & millets and pressure cook (simmer for 10 min after bringing to high pressure) after adding water in the ratio of 1:3.
  • When the millet mixture is hot, mash well with the back of a ladle and set aside.
  • Grind coconut & cardamom coarsely without adding water and keep aside.
  • Heat a heavy bottom pan with 1 cup of water in medium flame.
  • Add jaggery and boil until dissolved.
  • Remove from heat and filter jaggery syrup to remove impurities, if any.
  • Boil syrup again in medium flame.
  • Add mashed millet mixture into syrup and stir well to blend in.
  • Cook this mixture until well amalgamated.
  • Add ground coconut followed by milk, mix them well and simmer for a minute.
  • Remove from heat.
  • Garnish with coconut pieces fried in ghee.
  • Serve millet payasam warm or chilled.

Please Note:

  • Any coconut mixture should not be boiled longer as it may lead to increased bad cholesterol.
  • After adding milk we have to give a quick stir and remove from heat immediately as it may cause curdling.

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