Little millet payasam with almond milk

Name: Little millet payasam with almond milk
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup little millet; 1 tbsp spli skinned mung dal; 1 cups Milk; 5 c Almond milk; 1/4 cup molasses/sugar; 1 tsp Saffron; 2 tbsp Cardamom powder; PinchSalt; 2 tablespoons Butter; 1/2 cup raisins; 1/2 cup Cashew; garnish:; 1/4 c chironji

Lakshmi Sridharan Ph D @cook_19872338

USA

Today is aadi pooram an auspicious day in Tamilnady. A great celebration in the temple of Andal, devotee of Sri Ranganatha Perumal in Srivilliputthoor. Adi pooram is celebrated all over Tamilnadu. Mom always made payasam with milk and rice. I used little millet which is more nutritious than rice and good for blood sugar control. I used molasses instead of white sugar. A healthier version of sugar #CA2026 #Little Millet

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1/2 cuplittle millet
1 tbspspli skinned mung dal
1 cupsMilk
5 cAlmond milk
1/4 cupmolasses/sugar
1 tspSaffron
2 tbspCardamom powder
PinchSalt
2 tablespoonsButter
1/2 cupraisins
1/2 cupCashew
garnish:
1/4 cchironji
dessert payasam

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Steps

30 mins

1

Collect the necessary materials. Place near the cooking area. saok saffron in 2tbsp hot water-this gives a nice color
2

Collect the necessary materials. Place near the cooking area.
3

Cook millet with mung in a pressure cooker with 1 cup milk + 1 cup water in a bowl.
Bring Almond milk to boil in heavy bottomed a large saucepan over medium heat. Keep an eye over the milk to make sure that it does not boil over and make a mess. Add cooked millet to boiling milk. Lower the heat, keep stirring. Let it boil well. Add saffron. Keep stirring. The color of payasam is yellow. Let it condensed.
4

Stir in cardamom powder. Stir in molasses/sugar. Taste. If you want it sweeter, stir in sugar to your taste. Add cardamom powder and stir. Lower the fire. Let the payasam cook over simmering heat for another 5 to 10 minutes. If it is too thick, add boiling milk to your liking and stir with a pinch of salt. Turn off the stove
5

Place a sauce pan over medium heat and add butter. Once melted, reduce the flame and roast the cashews and raisins. Saute the raisins for 1-2 minutes, raisins swell. Cashews turn golden. Transfer the roasted cashews and raisins to the container with payasam. Mix this with the payasam. You may add chironji seeds. Beautifully colored, richly flavored payasam is ready. Transfer the payasam to a serving bowl. transfer to a serving bowl, Enjoy the healthy millet payasam

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Lakshmi Sridharan Ph D @cook_19872338

on July 29, 2025 03:25

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography