Kuthiravaali paayasam/Barnyard millet kheer is a tasty and healthy sweet which is rich in fibre. Usually I add coconut milk in the end for most of the paayasam, here I added grated coconut while cooking the millet for a variation. I got this idea from a food channel ‘Healthy food kitchen’. Here is the recipe for the millet paayasam.
Kuthiravaali Paayasam (Barnyard millet kheer)
- Recipe Cuisine: South Indian
- Recipe Category: Millet sweet
- Preparation Time: 5 mins
- Cooking time: 20 mins
- Serves: 4
|Kuthiravaali arisi/ Barnyard millet||½ cup|
|Moong dal||2 tbsp|
|Jaggery||1 cup heaped|
|Coconut||2 tbsp grated|
|Cashew nut||10 broken|
|Raisins /dry grapes||10|
|Cardamom powder||½ tsp|
|Water||3 cup + 1 cup ( jaggery syrup )|
1. Wash the millet and keep it aside. Heat ghee in a pressure cooker and roast cashews and raisins. Remove it from the pan and keep it aside.
2. In the same pan, add the washed millet and moong dal, roast it in the ghee for 5 mins.
3. Add grated coconut and enough water to cook.
4. Close the lid and cook for 4 to 5 whistles. Once the pressure releases, open the lid and add milk to the millet mix and bring it to single boil in medium flame.
5. Meanwhile make jaggery syrup by adding water to jaggery and bring it to a single boil.
6. Add elachi powder, filtered jaggery syrup and ghee roasted cashews and raisins by keeping the flame in low. Let it be in the low flame for 5 mins and switch off the flame.
Serve warm or chilled 🙂
* This payasam can be done with any millets say, kodo millet, fox millet or little millet.
* Keep the flame in low after adding milk and while adding the jaggery syrup.