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Barnyard Millet Jaggery Payasam Recipe

Barnyard Millet Jaggery Payasam Recipe

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

Method
  • 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 it hot.
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