Millet Paal payasam recipe , 3 ingredient payasam, creamy delicious, traditional payasam recipe using millet. Paal payasam is my most favorite sweet and my regular readers know that Paal payasam is the first post in Jeyashri’s kitchen. We generally make it using raw rice or sometimes use basmati rice too. I tried even aval paal payasam too during Krishna jayanthi. This Millet payasam i tried for my Millet cook book and i thought i will post it here now during the Navaratri season. This payasam doesn’t not need stirring continuously, a pressure cooker payasam gives a delicious creamy dessert. Check out our Complete collection of Navaratri Recipes
Millet Paal payasam
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 40 Minutes
- Serves: 4
- Author: Jeyashri
- Recipe Category: Dessert
- Description: Millet Paal payasam, 3 ingredient payasam, creamy delicious, traditional payasam recipe using millet..
Millet* 2 tblsp
Full cream milk 4 cups
Sugar 1/3 cup
Ghee 1 tsp
*I used little millet(varagu). You can use Samai or Kuthiraivaali millet.
Check out the notes section for more tips.
Method :
- In a pressure cooker, add ghee and add in the millet.
- Roast for 2 minutes in a low flame.
- Add in the milk.
- Stir well.
- Put a small plate inside this.
- This is to avoid getting it burnt in the bottom.
- Cover the cooker and let this give out one whistle.
- Then bring the flame to the lowest sim.
- Let this be in sim for 30 minutes.
- Switch off the flame.
- Once the pressure is released, open the cooker and stir well.
- Take out the small plate we put inside.
- Add the sugar and mix well.
- Paal payasam is ready to serve.
- We generally do not add cardamom powder or saffron to this.
- Just enjoy the natural flavour of the payasam.
Notes:
- Ensure the cooker is kept in a very very low flame.
- If you don’t have such an option in your stove, keep the cooker on a dosa pan.
- Keeping the cooker for 20 minutes itself, in a low flame gives the nice texture to the payasam, but if you want to get a nice caramel colour extend it for 10 more minutes.
- Millet can be replaced with raw rice or basmati rice, if using rice pulse it once after you saute in ghee.
Method with step by step pictures :
- In a pressure cooker, add ghee and add in the millet.
- Roast for 2 minutes in a low flame.
- Add in the milk.
- Stir well.
- Put a small plate inside this.
- This is to avoid getting it burnt in the bottom.
- Cover the cooker and let this give out one whistle.
- Then bring the flame to the lowest sim.
- Let this be in sim for 30 minutes.
- Switch off the flame.
- Once the pressure is released, open the cooker and stir well.
- Take out the small plate we put inside.
- Add the sugar and mix well.
- Paal payasam is ready to serve.
- We generally do not add cardamom powder or saffron to this.
- Just enjoy the natural flavour of the payasam.
Notes:
- Ensure the cooker is kept in a very very low flame.
- If you don’t have such an option in your stove, keep the cooker on a dosa pan.
- Keeping the cooker for 20 minutes itself, in a low flame gives the nice texture to the payasam, but if you want to get a nice caramel colour extend it for 10 more minutes.
- Millet can be replaced with raw rice or basmati rice, if using rice pulse it once after you saute in ghee.
Where is sugiyan or seeyam receive in your blog? We prepare it during Saraswati Pooja.
Please check this – https://www.jeyashriskitchen.com/2015/11/suzhiyan-recipe-seeyam-diwali-recipes.html