Millet payasam is a scrumptious dessert that can be prepared quickly & easily. We can serve this guilt-free payasam to diabetics also (with reduced jaggery) as millets are of low glycemic index. Millets I used here is foxtail millet suitable for making desserts. You can refer the table below for their health benefits.
Cooking Time: 40 min
- Foxtail millet (thinai) – 1/3 cup
- Greengram (paasi paruppu) – 1/4 cup
- Jaggery (vellam) – 1 cup
- Milk – 1/4 cup
- Coconut meat – 1/2
- Cardamom – 1 No
- 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.
- It is not recommended to boil coconut mixture for a long time as it may lead to increased bad cholesterol.
- After adding milk we have to give a quick stir and remove from heat immediately as jaggery in it may cause the milk curdling.