Little millet payasam or kutki/saamai payasam Recipe

Cooking Directions

• STEP 1.Wash and soak little millet for 30 minutes.
• STEP 2.In a pressure cooker, cook the soaked millet with water until soft.
• STEP 3.In a separate pan, heat milk and jaggery until the jaggery dissolves.
• STEP 4.Add the cooked millet to the milk mixture and simmer for 10 minutes.
• STEP 5.Add cardamom powder and mix well.
• STEP 6.Garnish with roasted nuts and serve hot or chilled.

Cooking Tips

• You can adjust the sweetness of the payasam by adding more or less jaggery according to your taste.
• Roasting the nuts before garnishing adds a nice crunch and enhances the flavor.
• If the payasam becomes too thick, you can add more milk to adjust the consistency.

Storage and Serving

• Leftover payasam can be stored in the refrigerator for up to 2 days.
• Reheat the payasam before serving, and add a splash of milk if needed to restore the creamy consistency.
• Serve the little millet payasam as a dessert after a meal or as a festive treat.