Little Millet Kheer | Samai Paruppu Payasam
Samai Paruppu Payasam is a yummy kheer prepare with Millets and lentils. It tastes like the traditional lentil kheer.
Servings: 2
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Little Millet / Samai – ¼ cup
- Moong Dal – 2 tbsp
- Channa Dal – 2 tbsp
- Jaggery – ½ cup
- Water – ½ cup + ½ cup
- Thin Coconut milk – ½ cup
- Thick Coconut milk – ½ cup
- Cardamom – 2 pods or ½ tsp
- Ghee – 2 tsp
- Cashew nuts – 8
- Raisins - 10
Instructions
- Soak the Moong dal and channa dal in the water of 3o mins. In a pressure cooker add in the little millets along with moong dal and channa dal and add ½ cup of water Pressure cook for 3 whistles in a low flame.
- Wait till the peruse gets released on its own and then open the cooker. In a pan add the jaggery and half cup of water. Cook till the jaggery is dissolved. Strain and cook till the jaggery water get slightly thick. Now add this jaggery water to the cooked millet and dal. Mix well.
- Heat the pan and to this add in the think coconut milk and mix well without any lumps. Add in the cardamom powder or the whole cardamom. Once the kheer gets thicker add in the thick coconut milk and mix well and then switch off the flame.
- Heat another pan with ghee and then add in the cashew nuts and raisin and let them get golden brown remove them from the flame and add it to the kheer along with the ghee.
- Mix well and Little millet Kheer is now ready to be served.
Notes
Serve hot as an after-meal dessert.
You can replace the channa dal with moong dal fully.
Make sure you don't overcook after adding the thick coconut milk.
You can replace the channa dal with moong dal fully.
Make sure you don't overcook after adding the thick coconut milk.
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