Fluffy Millet Rice
Millet Payasam with Moong Dal
Ingredients
- 180 g Cooked MadeBetter foxtail millet (Tender and unseasoned)
- 35 g Split yellow moong dal
- 300 ml Water for dal
- 500 ml Milk
- 65 g Country sugar (Break up lumps; adjust after tasting)
- 8 g Ghee
- 15 g Cashews
- 10 g Raisins
- 0.5 g Ground cardamom
Make it, step by step
- Rinse moong dal; simmer in 300 ml water for about 20 minutes until easily mashed. Add boiling water if drying; keep remaining liquid.
- Add 180 g cooked millet and milk. Simmer gently for 8–10 minutes, stirring the bottom to prevent catching.
- Add country sugar and cardamom; simmer for 2–3 minutes, keeping the payasam pourable.
- Heat ghee; toast cashews until pale gold and raisins until swollen. Pour into payasam.
- Serve warm. For chilled portions, divide into shallow containers, cool promptly and refrigerate.
Useful tips
- Leave the payasam pourable when you finish cooking; the millet and dal continue to thicken it as it stands.
Allergens: Milk and cashew.
