Kodo Millet Kheer Recipe | Varagu arisi payasam with step by step photos. Payasam is always served as an after meal dessert during festival days and how about a kheer with some healthy Millets. Indeed it is very tasty, you will never feel like it is different from the regular rice kheer.
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Kodo Millet
Kodo Millet or Koda Millet is a type of Millet variety. It is widely available in Southeast Asian Countries and in some parts of Africa. Millets are nutritious, nonglutinous food. It is also easy to digest and hence makes the meal light.
This is how kodo Millet Rice Looks.
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Prep Work for Millet Kheer:
- Wash and Clean the Millets
- Get ready with the coconut and cashew nuts and grind them to a paste.
How to Prepare Kodo Millet Kheer, Pictorial
1. In a saucepan add in the milk and bring it to boil. Wash the Kodo Millet rice and allow it to soak in water for 15 mins.
2. Once the milk comes to a boil, simmer the flame and add in the soaked Kodo Millet Rice, Continue cooking until the rice is fully cooked.
3. In a blender add in the coconut and cashew nuts along with little milk and grind it to form a fine paste. Keep aside. You can keep a wooden ladle on top of the saucepan, this prevents the milk from overflowing. Next add in the sugar and mix well.
4. Next add in the ground coconut cashew paste and simmer for another 5 mins. Fry the cashew nuts and raisins in ghee and garnish the payasam and switch off the flame.
Garnish with nuts and enjoy as a dessert after meal.
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📖 Recipe
Kodo Millet Kheer | Millet Kheer
Ingredients
- 500 ml Full Fat Milk
- ⅓ cup Kodo Millet
- ½ cup Sugar
- 1 tbsp Ghee
To Grind :
- 3 tbsp Coconut
- 8 Cashew nuts
Instructions
- In a sauce pan add in the milk and bring it to boil .Wash the Kodo Millet rice and allow it to soak in water for 15 mins.
- Once the milk comes to a boil, simmer the flame and add in the soaked Kodo Millet Rice, Continue cooking until the rice is fully cooked.
- In a blender add in the coconut and cashew nuts along with little milk and grind it to form a fine paste. Keep aide. You can keep a wooden ladle on top of the sauce pan, this prevents the milk from overflowing .Next add in the sugar and mix well.
- Next add in the ground coconut cashew paste and simmer for another 5 mins. Fry the cashew nuts and raisins in ghee and garnish the payasam and switch off the flame.
Notes
- You can also add condensed milk instead of condensed sugar for a richer version.
- The kheer tends to get thicker once it cools so you can add some more milk before serving.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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