Little Millet Payasam With Almond Milk Recipe by Lakshmi Sridharan Ph D
Cooking Instructions 30 mins 1 Collect the necessary materials. Place near the cooking area. saok saffron in 2tbsp hot water-this gives a nice color 2 Collect the necessary materials. Place near the cooking area. 3 Cook millet with mung in a pressure cooker with 1 cup milk + 1 cup water in a bowl. Bring Almond milk to boil in heavy bottomed a large saucepan over medium heat. Keep an eye over the milk to make sure that it does not boil over and make a mess. Add cooked millet to boiling milk. Lower the heat, keep stirring. Let it boil well. Add saffron. Keep stirring. The color of payasam is yellow. Let it condensed. 4 Stir in cardamom powder. Stir in molasses/sugar. Taste. If you want it sweeter, stir in sugar to your taste. Add cardamom powder and stir. Lower the fire. Let the payasam cook over simmering heat for another 5 to 10 minutes. If it is too thick, add boiling milk to your liking and stir with a pinch of salt. Turn off the stove 5 Place a sauce pan over medium heat and add butter. Once melted, reduce the flame and roast the cashews and raisins. Saute the raisins for 1-2 minutes, raisins swell. Cashews turn golden. Transfer the roasted cashews and raisins to the container with payasam. Mix this with the payasam. You may add chironji seeds. Beautifully colored, richly flavored payasam is ready. Transfer the payasam to a serving bowl. transfer to a serving bowl, Enjoy the healthy millet payasam 1 Collect the necessary materials. Place near the cooking area. saok saffron in 2tbsp hot water-this gives a nice color 1 Collect the necessary materials. Place near the cooking area. saok saffron in 2tbsp hot water-this gives a nice color 2 Collect the necessary materials. Place near the cooking area. 2 Collect the necessary materials. Place near the cooking area. 3 Cook millet with mung in a pressure cooker with 1 cup milk + 1 cup water in a bowl. Bring Almond milk to boil in heavy bottomed a large saucepan over medium heat. Keep an eye over the milk to make sure that it does not boil over and make a mess. Add cooked millet to boiling milk. Lower the heat, keep stirring. Let it boil well. Add saffron. Keep stirring. The color of payasam is yellow. Let it condensed. 3 Cook millet with mung in a pressure cooker with 1 cup milk + 1 cup water in a bowl. Bring Almond milk to boil in heavy bottomed a large saucepan over medium heat. Keep an eye over the milk to make sure that it does not boil over and make a mess. Add cooked millet to boiling milk. Lower the heat, keep stirring. Let it boil well. Add saffron. Keep stirring. The color of payasam is yellow. Let it condensed. 4 Stir in cardamom powder. Stir in molasses/sugar. Taste. If you want it sweeter, stir in sugar to your taste. Add cardamom powder and stir. Lower the fire. Let the payasam cook over simmering heat for another 5 to 10 minutes. If it is too thick, add boiling milk to your liking and stir with a pinch of salt. Turn off the stove 4 Stir in cardamom powder. Stir in molasses/sugar. Taste. If you want it sweeter, stir in sugar to your taste. Add cardamom powder and stir. Lower the fire. Let the payasam cook over simmering heat for another 5 to 10 minutes. If it is too thick, add boiling milk to your liking and stir with a pinch of salt. Turn off the stove 5 Place a sauce pan over medium heat and add butter. Once melted, reduce the flame and roast the cashews and raisins. Saute the raisins for 1-2 minutes, raisins swell. Cashews turn golden. Transfer the roasted cashews and raisins to the container with payasam. Mix this with the payasam. You may add chironji seeds. Beautifully colored, richly flavored payasam is ready. Transfer the payasam to a serving bowl. transfer to a serving bowl, Enjoy the healthy millet payasam 5 Place a sauce pan over medium heat and add butter. Once melted, reduce the flame and roast the cashews and raisins. Saute the raisins for 1-2 minutes, raisins swell. Cashews turn golden. Transfer the roasted cashews and raisins to the container with payasam. Mix this with the payasam. You may add chironji seeds. Beautifully colored, richly flavored payasam is ready. 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