Barnyard Millet Jaggery Payasam Recipe
A vegetarian South Indian Recipes recipe with barnyard millet - broken variety, milk, jaggery. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
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
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup) - 2
It takes a good 20 minutes to cook the millet in the pressure cooker
barnyard millet - broken variety(1/2 cup) - 3
Allow the pressure to release naturally and keep the Barnyard Millet aside
barnyard millet - broken variety(1/2 cup) - 4
Heat a sauce pan with milk on a medium heat
milk(2 cups) - 5
Add crushed cardamom pods and jaggery into the milk and bring it to a boil
milk(2 cups)jaggery(1/4 cup)cardamom (elaichi) pods/seeds(3) - 6
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
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup) - 7
When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup) - 8
Heat a small skillet, add 2 tablespoons of ghee
ghee(2 tablespoon) - 9
Drop in the cashew nuts and toast it until it is golden brown on low to medium heat
cashew nuts(10) - 10
Once cashew nuts are roasted, spoon it over the Barnyard Millet Jaggery Payasam and serve
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup)cashew nuts(10) - 11
Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal of Thalassery Chicken Biriyani and Tomato Onion Cucumber Raita to make your Sunday Lunch special
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Barnyard Millet Jaggery Payasam Recipe
A vegetarian South Indian Recipes recipe with barnyard millet - broken variety, milk, jaggery. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
11 steps- 1
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
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup) - 2
It takes a good 20 minutes to cook the millet in the pressure cooker
barnyard millet - broken variety(1/2 cup) - 3
Allow the pressure to release naturally and keep the Barnyard Millet aside
barnyard millet - broken variety(1/2 cup) - 4
Heat a sauce pan with milk on a medium heat
milk(2 cups) - 5
Add crushed cardamom pods and jaggery into the milk and bring it to a boil
milk(2 cups)jaggery(1/4 cup)cardamom (elaichi) pods/seeds(3) - 6
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
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup) - 7
When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup) - 8
Heat a small skillet, add 2 tablespoons of ghee
ghee(2 tablespoon) - 9
Drop in the cashew nuts and toast it until it is golden brown on low to medium heat
cashew nuts(10) - 10
Once cashew nuts are roasted, spoon it over the Barnyard Millet Jaggery Payasam and serve
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup)cashew nuts(10) - 11
Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal of Thalassery Chicken Biriyani and Tomato Onion Cucumber Raita to make your Sunday Lunch special
barnyard millet - broken variety(1/2 cup)jaggery(1/4 cup)
About this recipe
A vegetarian South Indian Recipes recipe with barnyard millet - broken variety, milk, jaggery. Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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