Millet Payasam

This recipe is inspired by “Srirangam Radhu” mami’s recipe “Thinai Payasam”. For the joyous occasion of Onam, I wanted to try out a healthy payasam. I got whole hulled millets from Wegmans and I think these are foxtail millets :). The payasam turned out yummy. You can try making it with whole foxtail millet (Thinai) or whole finger millet (Ragi). It’s a very yummy payasam and healthy too




  • 1/2 cup whole millet


  • 1/2 litre full cream milk
  • Coarsely ground cashew nut – 1/8 cup
  • 8-10 raisins
  • 1 cup ground jaggery
  • Cardamom powder – 1 tsp
  • 1 1/4 cup water


  • Dry grind the millets to a coarse powder



  • Pressure cook with 1 1/4 cup water for one whistle


  • Once the cooked millet cools down, mash well to a fine paste, adding some water


  • Roast the cashewnuts and raisins in ghee. First add the cashewnuts, and once they turn reddish brown, then add the raisins. Add raisins towards the end to avoid charring
  • Boil jaggery with some water until the jaggery melts ( I used around 1/8 cup water)
  • Strain the jaggery and keep aside


  • Cook the millet mixture in the jaggery and keep stirring till you reach the consistency of a thick paste. Towards the end, add the cashewnuts and raisins, fried in ghee


  • Cool down the jaggery millet mixture
  • In the meanwhile, boil the milk and keep aside for cooling down
  • Once the jaggery millet mixture and the milk have cooled down, mix them together and whisk using a fork so that it is mixed well


Enjoy the payasam 🙂


5 thoughts on “Millet Payasam

  1. Pingback: Onam Special Feast/Sadhya | My experiments with cooking

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