Millets are powerhouse of nutrients. My mom used to make porridge, varieties of dosas and roti with ragi (finger millet). It gives steady energy and is rich in iron, phosphorous, magnesium, calcium and zinc. They are also rich in B vitamins. On my recent trip to the grocery stores, I saw small millets like barnyard, foxtail, little, pearl and kodo millets and bagged them. I wanted to try out different healthy dishes out of these millets individually and in combinations to give my kids best nutritional food. As for my first trail, I chose barnyard millet (it has the lowest carbohydrate content) and made paal payasam (I wanted to make prasadam for my prayer).
Here is the closeup view of barnyard millet.
Barnyard millet - 1/4 cup
Milk - 300 ml
Elaichi - 1
Sugar - 15 tsp
Ghee - 2 tsp
Cashew - 2 tbsp
Raisins - 2 tbsp
Water - 1/4 cup
Wash the barnyard millet and keep ready.
Heat 1 tbsp of ghee in a pan and fry the cashews and raisins, keep aside.
With another spoon of ghee, roast the millet for a minute, add water and milk, simmer for 15 min.
It will be cooked perfectly. Add the elaichi and sugar. Boil for couple more minutes and add the fried cashews and raisins.
Delicious barnyard millet paal payasam or kheer is ready to eat.
All of us loved the delicious taste and the sweetness was perfect. Even my picky son tried it.