Little Millet Payasam - Saamai Rice Payasam - Millet Recipes

Little Millet Payasam - Saamai Rice Payasam - Millet Recipes - Desserts with Jaggery

Little millet payasam - Generally for millet dishes you don't need to spend hours and hours in your kitchen. From sweets to one pot dishes, millets require very less time when compared to other dishes. Today we are going to see a simple payasam with little millets which exactly takes just 30 minutes. It's made with little millet, jaggery, milk, cashew nuts and ghee.

There are two ways you can cook the millets. First one is pressure cooking the millets and the second one is cooking the millets directly in the vessel. To keep it simple, I have cooked the millets in the pressure cooker. Millet payasams could be made with any variety of milk as you like. I made it with full cream milk. You can also use skimmed milk, coconut milk or toned milk. All of these options result in creamy payasam. As this is a healthy dish, I prefer jaggery for this payasam. The plain white sugar also will taste good for this payasam. The final dish had a texture of thick payasam. If you want the payasam in thinner consistency just increase the quantity of the milk. Now let's see how to prepare healthy Little millet payasam with step by step instructions.

Check out my other Prasadham Recipes

Here is the video link for Little Millet Payasam

Little Millet Payasam - Saamai Rice Payasam Recipe Details

Prep time : 10 minutes

Cook time : 20 minutes

Serves : 4

Category : dessert

Ingredients

1 cup little millet
1.5 to 2 cup unrefined cane sugar or powdered jaggery
1 cup milk
2.5 cups water
2 tsp ghee
7 cashew nuts

Cooking Directions

1. The first step in making little millet payasam is roasting the millets. My Grandma told me to pre-wash the millets 2 to 3 times in cold water and then we have to spread them in a white cloth to dry for 5 hours. When the millets are completely dry, store them in an airtight container. This process is very helpful for me to cook easily plus it tastes good. Because if the millets are not rinsed thoroughly, your cooked millets will taste slightly bitter.

2. Heat a heavy bottomed kadai and add the little millets. Dry roast the millets on medium heat for 5 minutes. Turn off the heat and allow them to cool down.

3. I have used pre washed millets, so directly adding it to the pressure cooker. (After roasting the millets, rinse it for 2 to 3 times and add it to the pressure cooker). Pour 2.5 cups water and pressure cook for 3 whistles on medium heat. Allow the pressure to settle down naturally.

4. Now add unrefined cane sugar or powdered jaggery. Add 1/4 cup water. I used 2 cups of unrefined cane sugar. However, you can adjust the amount of sweetener based on your preference. When the jaggery melts, reduce the heat to low and add the cooked little millets along with cardamom powder(optional). Mix well.

5. Add 1 cup milk and allow it to boil for 3 minutes. Heat ghee in a pan and fry the cashew nuts. Once the cashew nuts turn golden brown add it to the hot payasam.

Healthy little millet payasam is ready to serve.

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