Barnyard Millet Payasam

Ingredients

• barnyard millet (dehulled) — 50 g
• water (4 parts to 1 part millet, for the first cooking)
• milk — 500 ml
• sugar — 50 g
• jaggery — 30 g (see adapted)
• saffron — 4-5 threads
• dry fruits (cashew, almond, pistachio) — 50 g
• cardamom powder — 3 g
• ghee — 30 ml

Method

1. Cook the millet in four times its volume of water for 5-7 minutes, until about half done.
2. In another pan, boil the milk on medium heat for 10-15 minutes.
3. Add the half-cooked millet and saffron to the milk and simmer for 10-15 minutes.
4. Stir in the sugar gently until it dissolves. Take the pan off the heat and stir in the jaggery and cardamom.
5. Fry the dry fruits in the ghee until golden and add them, with the ghee, to the payasam.
6. Serve hot or chilled.