Foxtail Millet Payasam (Korrala/ Thinai Payasam)

Recipe by Cook's Hideout

Blogging Marathon# 42: Week 1/ Day 1 Theme: All about Millets Dish: Foxtail Millet Payasam (Korrala Payasam/ Thinai Payasam) We are getting ready for our upcoming summer vacation to India. My son's been talking about this trip for weeks now and he definitely wants to go to McDonald's and get his Happy Meal toy. I'm excited too to visit my family and spend time with my mom. Shopping is also on my to-do list.

Ingredients

• roasted chickpeas (Foxtail / korralu/ Thinai)
• roasted chickpeas
• 2 ~ 3 tbsps Jaggery ((adjust as per taste preference))
• 1 ~ 2 tbsps Sugar ((adjust as per taste preference))
• roasted chickpeas (Ground)
• 2 tsps cashews Raisins (& - each)

Method

1. Combine millet with 2 cups of water and pressure cook on medium-low flame for 4~6 whistles. Millet can be cooked in a saucepan until all the water is absorbed and the millet is cooked thoroughly, this will take about 25~30 minutes. You might have to add more water.
2. In the meantime, ghee 2tsp ghee in a small pan and fry the nuts & raisins until golden. Remove from heat and set aside.
3. Once the pressure subsides on the cooker, open the lid and add the milk and ground cardamom. Simmer for 2~3 minutes. Add more milk if you like thinner Payasam.
4. Turn off the heat and add the sweeteners. Mix well, add the fried nuts and raisins; let sit for 5~10 minutes before serving.

View the recipe instructions at Cook's Hideout