Ingredients
Scale
- 1/2 cup thinai arisi / foxtail millet
- 4 tablespoon split yellow moong dal
- 3/4 cup roughly powdered jaggery
- 1/2 teaspoon cardamom
- a pinch of salt
- 1/2 cup first pressed coconut milk
- 1/2 cup second pressed coconut milk
- 2 teaspoon ghee
- 10 cashewnuts
- 10 raisins
Instructions
- Dry roast the thinai / foxtail millet on a low flame till its fragrant and smells nutty. Set aside.
- Cook the millets and dal with 2 cups of water in a pressure cooker. Cook for 3 whistles on a medium flame. Remove from heat and wait for the pressure to be released naturally. Set aside.
- Take a pan and add in the jaggery and a cup of water. Bring it to a boil and let the mixture boil until the jaggery is completely melted. Remove from heat and strain the jaggery mixture on a small colander to get rid of sand and any impurities. Add it to the cooked millet mixture.
- Add in half a cup of second pressed coconut milk and simmer the mixture for a couple of minutes. Then add in half a cup of fresh pressed coconut milk, cardamom powder and a pinch of salt. Simmer for a minute. Do not simmer for a long time after adding the coconut milk. Remove from heat and set aside.
- Heat ghee in a pan and roast cashew-nuts and raisins. When the nuts are roasted, add it to the payasam.
- Serve the payasam warm.
Notes
If using canned coconut milk, use 3/4 cup canned coconut milk mixed with 1/4 cup of water.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Tamilnadu