Barnyard Millet Jaggery Payasam Recipe

Step 1: To begin making the Barnyard Millet Jaggery Payasam Recipe, we will first pressure cook the barnyard millet in a pressure cooker with 1 cup of water for 5 to 6 whistles

Step 2: It takes a good 20 minutes to cook the millet in the pressure cooker

Step 3: Allow the pressure to release naturally and keep the Barnyard Millet aside

Step 4: Heat a sauce pan with milk on a medium heat

Step 5: Add crushed cardamom pods and jaggery into the milk and bring it to a boil

Step 6: Add cooked millet as well and simmer the Barnyard Millet Jaggery Payasam for at least 20 minutes until the payasam thickens and has a creamy consistency

Step 7: When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat

Step 8: Heat a small skillet, add 2 tablespoons of ghee

Step 9: Drop in the cashew nuts and toast it until it is golden brown on low to medium heat

Step 10: Once cashew nuts are roasted, spoon it over the Barnyard Millet Jaggery Payasam and serve

Step 11: Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal of Thalassery Chicken Biriyani and Tomato Onion Cucumber Raita to make your Sunday Lunch special