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Millet Payasam Recipe: By Tapas – Certified Millet Advisor | On a mission to take millets to millions
This post is dedicated to Mr. Varada Prakash, one of our valued newsletter subscribers and a passionate millet entrepreneur. He has been running a Millet Cafe with dedication for the past two years, creating awareness and serving millet-based meals with heart and soul. Recently, he asked me to share a good Millet Payasam recipe—and I couldn’t be happier to write this for him. I truly hope you enjoy this, Prakash ji, and perhaps even make it part of your café menu!
Some dishes don’t just please the palate—they evoke memories, carry tradition, and bring people together. For me and my family, one such dish is Millet Payasam, especially the one made with Foxtail Millet and jaggery.
As someone who has spent years advocating for millets and their benefits, I have tasted countless versions of kheer—each delicious in its own way. But the one that stands out, time and again, is the creamy, earthy, and slightly nutty Millet Kheer we prepare at home. Especially on our daughter’s birthday, it’s a must-have. It’s not just dessert—it’s a celebration in a bowl, enjoyed by kids, elders, and guests alike.
Why Millets in a Dessert?
Traditionally, kheer or payasam is made using rice. But did you know that using millets not only enhances the flavor but also boosts the nutritional value? Millets are gluten-free, rich in fiber, and packed with essential minerals. Foxtail Millet, in particular, adds a unique texture that pairs beautifully with the richness of milk and the depth of jaggery.
Jaggery, our age-old sweetener, adds a rustic sweetness and is a healthier alternative to refined sugar. It’s comforting to know that while we’re indulging our sweet tooth, we’re also nourishing our bodies.
Now, let me take you through the process of making this heartwarming dish at home.
Foxtail Millet Payasam (Kheer) with Jaggery – A Family Favourite
Ingredients:
- ½ cup Foxtail Millet
- 1 litre of milk
- ⅓ cup grated or powdered jaggery
- 3 tbsp desi ghee
- 5–6 cardamom pods (crushed or powdered)
- 15–20 raisins
- 20 cashews
- 10–12 almonds, slivered
- A pinch of salt (to enhance flavor) – You can skip the salt if you don’t like it.
Preparation Method for Millet Payasam:
Step 1: Soaking the Millet
Wash and soak the foxtail millet for at least 6 hours. This softens the grains, improves digestibility, and allows the nutrients to be better absorbed.
Step 2: Cooking the Millet
In a pressure cooker, heat 2 tbsp of ghee. Add the soaked millet and saute gently for about 2 minutes on medium flame.
Add 2½ cups of water and a pinch of salt. Close the lid and cook for 2 whistles. Let the pressure release naturally.
Step 3: Adding Milk
Once the pressure has released, open the cooker and pour in the boiled milk. Let it simmer gently so that the millet absorbs the milk’s richness.
Step 4: Preparing the Garnish
In a separate pan, heat 1 tbsp ghee. Fry the cashews until golden. Remove and repeat with raisins, letting them puff up. Keep aside.
Step 5: Sweetening the Millet Payasam
Add the jaggery to the simmering millet-milk mixture. Stir gently and continuously, ensuring it doesn’t stick to the bottom.
Once the jaggery is well dissolved and the aroma fills the kitchen, sprinkle the cardamom powder. Mix in the fried cashews, almonds, and at the end, add raisins.
Step 6: Finishing Touch
Drizzle a little ghee on top before serving. Garnish with extra nuts if desired.
Related Post: Healthy & Nutritious Millet Recipes
Serving Suggestions:
This millet payasam can be served warm or chilled, depending on the season and your mood. Whether it’s a festival, family get-together, or a simple Sunday lunch, this dish adds joy to any occasion.
A Note from My Kitchen to Yours
Millet Payasam is more than just a healthy dessert—it’s a beautiful way to blend tradition with modern nutrition. It’s dishes like these that remind us how our ancient grains can still bring delight to our modern tables.
As a Certified Millet Advisor, I often tell people, bringing millets into your life doesn’t mean giving up taste or tradition. It’s about reimagining them.
So next time you’re craving something sweet, give this payasam a try. Your taste buds—and your body—will thank you.
And to Mr. Prakash, thank you for being part of this millet journey. May this payasam find a place on your menu and in the hearts of your customers.
Let’s keep this millet movement growing—one delicious bowl at a time.
Watch the Millet Payasam Recipe Video Here:
Author: Tapas Chandra Roy, A Certified Farm Advisor on Millets, ‘Promoting Millets from Farm to Plate’, and an Author of the book -” Millet Business Ideas-Empowering Millet Startups”. In a mission to take the forgotten grains- Millets to Millions. To remain updated on my blogs on Millets, please subscribe to my newsletter, and for any queries, please feel free to write to tapas@milletadvisor.com