Barnyard Millet Jaggery Payasam Recipe
A healthy option of adding barnyard millet to make a dessert for your sweet cravings. We have also added jaggery for the sweetness. The payasam will make a perfect meal to end after your sunday meal with Biryani. You can also serve it as a healthy snack during your evening time.
Barnyard Millet Jaggery Payasam Recipe, is a delicious healthy dessert that you can treat yourself after a satisfying meal. The payasam is made with milk and simmered along with jaggery, crushed cardamom and some cooked millet. The ingredients used are very simple and quick to make as well.
Barnyard Millet is also known as Samvat ke Chawal and is popularly used during the Navratri. Barnyard millet is low in carbohydrates, but has a similar energy value to all the other millet. Its high in fibre and a good source of B-complex.
Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal of Thalassery Chicken Biriyani and Tomato Onion Cucumber Raita to make your Sunday Lunch special.
If you are looking for more Millet Recipes here are some :
0 M
25 M
25 M
4 Servings
Ingredients
- 1/2 cup Barnyard Millet , broken variety
- 2 cups Milk
- 1/4 cup Jaggery
- 3 Cardamom (Elaichi) Pods/Seeds
- 10 Cashew nuts
- 2 tablespoon Ghee
How to make Barnyard Millet Jaggery Payasam Recipe
To begin making the Barnyard Millet Jaggery Payasam Recipe, we will first pressure cook the barnyard millet in a pressure cooker with 1 cup of water for 5 to 6 whistles. It takes a good 20 minutes to cook the millet in the pressure cooker.
Allow the pressure to release naturally and keep the Barnyard Millet aside.
Heat a sauce pan with milk on a medium heat. Add crushed cardamom pods and jaggery into the milk and bring it to a boil.
Add cooked millet as well and simmer the Barnyard Millet Jaggery Payasam for at least 20 minutes until the payasam thickens and has a creamy consistency.
When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat.
Heat a small skillet, add 2 tablespoons of ghee. Drop in the cashew nuts and toast it until it is golden brown on low to medium heat.
Once cashew nuts are roasted, spoon it over the Barnyard Millet Jaggery Payasam and serve.
Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal of Thalassery Chicken Biriyani and Tomato Onion Cucumber Raita to make your Sunday Lunch special.
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