Kobbari Korra Biyyam Payasam/ Coconut and Foxtail Millet Porridge

Name: Kobbari Korra Biyyam Payasam/ Coconut and Foxtail Millet Porridge
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Foxtail Millet; 1/2 cup Grated Coconut; 1/2 cup Roasted Moong Dal; 3.5 cups Water; 1.5 cups Grated Organic Jaggery; 1 cup Milk; 1/2 teaspoon Cardamom powder; Roasted Cashewnuts, Raisins, Cherry (optional)- As required; 1 tablespoon Clarified Butter/Ghee

Abhi @cook_9028286

#Jaggery #Contest #Winter - This sweet is served as Naivedhyam in Andhra Pradesh. It is healthy and delicious.

Abhi @cook_9028286

#Jaggery #Contest #Winter - This sweet is served as Naivedhyam in Andhra Pradesh. It is healthy and delicious.

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Ingredients

25 minutes

4 servings

1 cupFoxtail Millet
1/2 cupGrated Coconut
1/2 cupRoasted Moong Dal
3.5 cupsWater
1.5 cupsGrated Organic Jaggery
1 cupMilk
1/2 teaspoonCardamom powder
Roasted Cashewnuts, Raisins, Cherry (optional)- As required
1 tablespoonClarified Butter/Ghee

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Steps

25 minutes

1

Wash the roasted moong dal. Add water to pressure cook the moong dal and foxtail millet.
2

After a whistle blows, reduce this to a low flame and let it cook for 5 minutes.
3

Take a pan, add in clarified butter. Fry the cashew, raisins till they turn golden brown in colour. Keep this aside.
4

In the same pan, add in the grated jaggery, grated coconut and mix it well. Then add the cooked millet and moong dal mixture. Stir it well.
5

Allow it to cook for 10 minutes on a low flame. Once the jaggery melts, add in the milk and cardamom powder. Mix it well together.
6

Cook for another 5 minutes. Then turn off the flame and transfer the sweet in a bowl.
7

Garnish with fried cashews, raisins and cherries. Serve it at room temperature, it tastes delicious when served as a dessert.