VARAGU PAYASAM I KODO MILLET PUDDING I MILLET KHEER - DAD'S BIRTHDAY SPECIAL!!!

Hi friends, today am very happy and proud to post here!!! Yes! One more birthday special on myspace, I prepared the recipe 2 hours before, for my lovable dad…

Happy Birthday Appa!

I thought to make some special sweets which is also should be traditional. I planned to post for 2 in 1 post; yes… one is for my dad’s birthday and other one for Tamizhar Samayal Tuesday which is initiated by Nalini Suresh from Nalini’s Kitchen…

Coming to the recipe, varagu is very healthy and tastiest millet… Nowadays, we often used to make varagu recipes like idli, dosa, pongal like that… I already prepared Thinai payasam/Foxtail Millet Kheer, it was come out so well, the varagu payasam also came out very well and we all love it…

Benefits

• Helps hydrate your colon to keep you regular.
• High amounts of fibre.
• Helps to weight loss.
• Rich in photochemical including phytic acid, which is believed to lower cholesterol, and phytate, which is associated with reducing cancer risks.
• Millets helps to control blood sugar and Choloesterol.
• Rich minerals and antioxidants.  

Category	Dessert
Regional	Tamil Nadu
Preparation Time	15 Minutes
Cooking Time	20-25 Minutes
Servings	10 - Tall Glass

INGREDIENTS

Varagu/Kodo Millet – 1 ¼ Cup

Grated Jaggery – 1 ½ Cup

Ghee – 2 Tsp

Cashew nuts – 10

Salt – ¼ Tsp

Cardamom Powder – 1 Tsp

Water – 4 Cup + 2 Tbsp for Jaggery

Coconut Milk – 3 Cup

METHOD

• First boil the water and wash the millet twice, add the millet to the boiling water.
• Stir it often, and allow cooking it, it will cook fast, for me it takes 15 minutes.
• Meanwhile heat ghee in a pan, fry the cashew nuts till golden brown and keep it aside.

• After the millet cooked well, melt the jaggery with 2 Tbsp of water till the foamy texture.
• Switch off the jaggery pan flame, and pour the jaggery syrup to the millet mixture via coffee filter/siever.
• Stir it well and add salt and cardamom powder and stir it well and allow cooking for 5 minutes on low flame.
• Switch off the flame and cover the lid.

• Add coconut milk before serving or pour the milk after mixture cool for 15 minutes.
• Serve it hot…

NOTE

• You can add raisins too while frying.
• Use sugar instead of jaggery, yet its traditional way of making.
• Melt the jaggery after the millet cooked. If you melt the jaggery before the process it will easily solidify.
• Use normal milk too instead of coconut milk.

DELICIOUS, TRADITIONAL AND GUILT FREE DESSERT!!!

VARAGU PAYASAM!!!