Kodo Millet Payasam

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Festival Sweet · Kodo Millet Flakes

Varagu Payasam

A millet payasam made with coconut milk and jaggery — light, naturally sweet, lower in glycaemic load than rice payasam, and delicious enough to serve at any celebration.

Ingredients

Sree Kumaran Kodo Millet Flakes ½ cup
Coconut milk, thick 1½ cups
Jaggery, dissolved and strained ½ cup
Water 1 cup
Cardamom, ghee, cashews standard amounts

Method

  1. Cook kodo millet flakes in water for 8 minutes until completely dissolved and thick.
  2. Off heat, stir in strained jaggery syrup. Return to low heat, add coconut milk and cardamom. Warm gently 2 minutes without boiling.
  3. Top with ghee-fried cashews. Serve warm or at room temperature.

Kodo millet payasam is lighter in colour than rice or black rice payasam — a warm cream-gold. Do not underestimate its flavour. The mild earthiness of kodo millet with coconut milk is one of the gentlest, most satisfying combinations in Tamil Nadu cuisine.

Made with Sree Kumaran Kodo Millet Flakes

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