Kuthiravaali Paayasam (Barnyard millet kheer)

Kuthiraivaali paayasam 2

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


                ITEM                 QUANTITY
Kuthiravaali arisi/ Barnyard millet ½ cup
Moong dal 2 tbsp
Jaggery 1 cup heaped
Ghee 2 tbsp
Milk 1 cup
Coconut 2 tbsp grated
Cashew nut 10 broken
Raisins /dry grapes 10
Cardamom powder ½ tsp
Water 3 cup + 1 cup ( jaggery syrup )
Salt A pinch


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.

Kuthiraivaali paayasam a

2. In the same pan, add the washed millet and moong dal, roast it in the ghee for 5 mins.

Kuthiraivaali paayasam b

3. Add grated coconut and enough water to cook.

Kuthiraivaali paayasam c

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.

Kuthiraivaali paayasam d

5. Meanwhile make jaggery syrup by adding water to jaggery and bring it to a single boil.

Kuthiraivaali paayasam e

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.

Kuthiraivaali paayasam f

Serve warm or chilled 🙂

Kuthiraivaali paayasam 1


* 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.

2 Comments Add yours

  1. mom says:



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