- 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.
