Millet Paal Payasam Recipe (Milk & Millet Sweet Pudding)
Ingredients (Serves 4–6)· 1/2 cup millet (Foxtail millet / Thinai or any preferred millet)· 3 cups full-fat milk (or coconut milk for vegan version)· 1/2 cup jaggery, grated (adjust sweetness)· 1/2 tsp cardamom powder· 1–2 tsp ghee (clarified butter)· 10–12 cashew nuts· 10–12 raisins· Optional: A few saffron strands for aroma and colorStep-by-Step Preparation1️⃣ Roast the Millet· Heat 1 tsp ghee in a pan on medium heat.· Add the millet and roast lightly until aromatic (about 3–4 minutes).· Stir continuously to avoid burning.2️⃣ Cook the Millet· Add milk gradually and bring to a gentle boil.· Reduce heat and simmer until millet softens and the mixture thickens (~15–20 minutes).3️⃣ Sweeten the Pudding· Dissolve jaggery in a little warm water and add to the cooked millet-milk mixture.· Stir well until the jaggery melts completely.4️⃣ Add Flavor· Sprinkle cardamom powder and saffron strands (if using) for aroma and color.5️⃣ Garnish· Heat remaining ghee in a small pan.· Fry cashew nuts and raisins until golden.· Add them to the payasam just before serving.Serving Tips· Serve warm or at room temperature.· This Millet Paal Payasam is light, nutritious, and satvik, making it ideal for festive offerings and prasadam.✅ Pro Tip: For a creamier texture, simmer the payasam longer on low heat and stir frequently to avoid the milk sticking. Disclaimer:The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.