Payasam is a quintessential traditional Indian dessert prepared in every household. Basically it’s a pudding made with milk and sweetener of choice. Kheer, payesh, payasa are the many regional varieties of same dessert. Flavored with nuts, cardamom and spices, payasam is an indulgence in itself. Here I’m sharing with you a decadent kheer recipe that is prepared with millet and coconut milk that is sinfully delicious and flavorful.
Millet payasam / Payasa / Kheer / Sweet millet porridge (siridhanya | siruthaniyam recipe)
Coconut milk – 4 to 5 cups
Little millet (Samai, Saame) rava – ½ cup or millet rava of your choice
Jaggery – ¾ to 1 Cup
Poppy seeds – 2 Tbsp
Chana dal – ¼ cup, soaked and cooked
Cardamom Powder – 1/2 tsp
Cashews and Raisins – few
Coconut oil – 1 tsp
- Soak 1/4 cup chana dal in water for minimum of 2 hours and cook them and keep aside.
- Powder 2 tbsp of poppy seeds in a grinder jar and make a paste by adding 1/4 cup of water.
- To a container vessel, add 4 to 5 cups of coconut milk, 1/4 cup cooked chana dal, 1/2 cup millet rava, 3/4 to 1 cup of jaggery and combine well and simmer on a low heat.
- When the mixture comes to boil, add poppy seeds paste, 1/2 tsp of cardamom powder and mix well.
- In the meantime, add one tsp of oil in a small fry pan, add few cashews and raisins and fry well.
- Now add the fried cashews and raisins to the cooked millet coconut payasam and mix well.
- Serve hot and enjoy.