Kobbari korra biyyam payasam/coconut and foxtail millet porridge-ganesh chaturthi naivedhyam Recipe

Cooking Directions

• STEP 1.Wash and soak foxtail millet for 30 minutes.
• STEP 2.In a pan, heat ghee and roast the millet until it turns golden brown.
• STEP 3.In a separate pan, boil water and add the roasted millet. Cook until the millet is soft and cooked through.
• STEP 4.In another pan, heat coconut milk and jaggery. Stir until the jaggery dissolves completely.
• STEP 5.Add the cooked millet to the coconut milk mixture and simmer for a few minutes.
• STEP 6.Finally, add cardamom powder and mix well. Serve the payasam warm or chilled.

Cooking Tips

• You can adjust the sweetness of the payasam by adding more or less jaggery according to your taste.
• If you prefer a thinner consistency, you can add more coconut milk or water.
• Garnish the payasam with roasted nuts like cashews and almonds for added crunch and flavor.

Storage and Serving

• Leftover payasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the payasam before serving, and if it thickens, you can add a little milk or water to adjust the consistency.
• Serve the kobbari korra biyyam payasam as a dessert or as a naivedhyam for Ganesh Chaturthi.