Kodo millet/ Varagu Payasam

First post in Millets in May series…

Kodo Millet/ Varagu Payasam

Starting the series on a sweet note… This is a very easy dish and sure to make every one fall in love with millets. As we are cooking the millets directly in milk, the payasam is super creamy. As we are adding jaggery, the payasam is also extremely healthy. This can be made for any occasion. Keep in mind that like all millet dishes, the payasam tends to become dry with time. So, it is best eaten hot or warm. This can be made with any millet of your choice. Definitely, this is the sweetest way of eating millets 😋.

Health benefits of Kodo Millet- It contains a lot of fiber; hence it is useful for diabetic people. It is very easy to digest and helps in weight reduction. It is excellent for strengthening the nervous system. Controls high blood pressure and keeps a check on cholesterol level. It is gluten free and suitable for people of all ages.

Click on the link below to buy Kodo millet

Kodo Millet

Preparation time: 5 minutes| Cooking time: 15 to 20 minutes

Course: dessert| Cuisine: Indian

Ingredients:

Kodo millet/ varagu- ¼ cup

Milk- 3 cups+ ½ cup

Jaggery powder- ¾ th to 1 cup (depending upon your sweetness level)

Saffron – 2 pinches

Ghee- 1 tblsp

Cashew- 5 to 6

Raisins- 8 to 10

Method:

1. Dry roast kodo millet in a kadai for around 5 minutes. Take care that it doesn’t gets burnt.

2. In a kadai take kodo millet, milk and saffron together. Cook it on low flame. Keep stirring in between so that it doesn’t form lumps.

3. Cook for 10 to 15 minutes or until the millets are fully mashed.

4. Now add grated jaggery and mix it well. Cook for another 2 to 3 minutes.

5. Make sure that it doesn’t become very thick. If needed you can add the extra ½ cup of milk to get the desired consistency.

6. Switch off flame.

7. In another kadai, heat a tblsp of ghee and fry the cashew and raisins.

8. Add the fried cashews and raisins to the payasam.

9. Serve it while it is still hot or warm.

Notes:

· This dish can be made with any millet of your choice.

· Adjust jaggery quantity according to your taste buds.

· Millet payasam tends to become very thick as it cools down. So, decide the consistency accordingly. And try to have it as warm as possible.

· Always keep some extra milk handy, as you may require it, in case the payasam becomes too thick. If it becomes thick, add some more milk and give it a boil.

Step by step pictures

dry roast kodo millet in a kadai

take care that it doesn't get burnt

take kodo millet, milk and saffron

in a kadai and cook it on low flame

until the millets are fully mashed.

once millets are fully mashed, add

grated jaggery and give it stir.

boil for 2 to 3 minutes and switch off

heat ghee in a kadai

fry cashews and raisins

add them to payasam

serve payasam when it is hot or warm

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