Kudhiraivali payasam/ Banyard millet kheer

I have tasted sweet pongal with millet varieties often which made me to try a payasam with millets. Before trying this recipe i made payasam with foxtail millet / thinai. I would say kudhiraivali payasam tastes the best. And its largely because of the chewy nature of  kudhiraivali/ banyard millet.

 I have added only jaggery in this payasam which tastes just right and it also brings a bright colour. When i tasted the payasam at the end, i dint find the need to add even a little bit of sugar. It also has moong dal that makes it creamier and more healthier.. Do try this recipe when you want to have some guilt free dessert post meal.   

               

Recipe cuisine : Indian               Prep time : 5 minutes

Cooking time : 20 minutes         Serves : 6 to 8

What you will need:

• Banyard millet / Kudhiraivali - 3/4 cup
• Moon dal - 1/3 cup
• Jaggery - 1 to 1.5 cups 
• Cashews - 6 to 7 (broken)
• Raisins - 8 to 10
• Cardamom powder - a pinch
• Ghee- 1 tsp

How to :  

1. Add ghee in a small pan. Add broken cashews. Fry till they reach golden colour . Swiftly collect them in a bowl. Add rasisins immediately and remove once they fluff up. Rinse and Wash moong dal twice in ruuning water . Add it to a pressure cooker.                                                                                                                                                                                                                                                                                                                      
2. Cook the dal with 1 cup water for 3 to 4 whistles. Once the pressure releases , open the cooker and mash the dal well and collect it in a bowl. To the same cooker , add kudhiraivali/ banyard millet , rinse and wash well and add 3 cups of water and cook it for 5 to 6 whistles.                     
       
                                                                                                                                      
3.       Once the pressure releases, open the cooker and mash it well add the dal to it and add 1/2 cup of water. Let it cook for 1 to 2 mins. Mix well so that there are no lumps.                                                                                                                                                  
   
                                
                   
4. Add the grated or shaved or powdered jaggery. Mix well and close with lid. Let it cook  for 5- 7 mins. Add big pinch of cardamom powder , fried cashews and raisins. At this stage, add more jaggery if you want and let it cook for 2 mins or till it reaches payasm consistency and switch off.                                                                            
   
                                                                                                                                         
   
                                 

Have this yummy and healthy payasam along with a meal or as such.

Note: 

• Mash the dal and kudhiraivali well before mixing both , otherwise it will form lumps
• Payasam tends to get hard as it becomes cold.  So, add milk and heat it before you serve.