Recipe Category : Dessert
- PYG Foxtail Millet - 1/2 cup
- Coconut Milk - 2 ½ cups (For Thin milk add equal amt of water to 1 or 1 ¼ cup of coconut milk)
- Jaggery – 1 ½ cups
- Ghee – 2-3 tbsp
- Cashew - 10 -15 nos.
- Golden Raisins – 15 nos.
- Coconut bits – 1 tbsp (optional)
- Cardamom – 5 nos.
- Ginger powder – 2-3 pinch (optional)
- Water – 1:6 (approx.)
Wash the Foxtail Millet and drain the water. In a heavy bottom vessel roast the Foxtail Millet with tsp of ghee for a few minutes. Now add water about 3 cups of water and let it boil. Meanwhile, in a sauce pan melt the jaggery by adding 1/2 cup to it(do not boil too much). Once the Foxtail millet starts boiling well, cover and cook on a low flame. Check and stir in between until cooked(add water if needed). Add some ghee while cooking. Strain the melted jaggery and add it to the cooked Foxtail Millet. Cook until it blends nicely. Add some ghee in between while cooking. Add the thin coconut milk and cook on a medium heat. Stir often. You can roast the cashews, raisins and coconut bits separately in ghee and keep it aside. When the Foxtail millet jaggery mixture thickens and reduces, lower the flame and stir in the thick coconut milk. when it just starts to boil remove from heat. Add the cardamom powder, ginger powder(if using) and finally the roasted ingredients. Serve and enjoy the Foxtail Millet Payasam.