Thursday, 2 November 2017

Navane/ Foxtail millet Payasa

Using millets in our daily diet is healthy. Millets can be used in different dishes such as Soups, Payasa, Rice items, Upma and so on… Today’s post focuses on one millet recipe, that is, Navane Payasa. Click here for Navane Bisibele bhath.

Preparation time: 30 minutes
Type: Dessert

Foxtail millet/ Navane – 1 cup
Coconut milk (first extract/ thick) – 1 cup
Thin coconut milk – 1 cup (optional)
Jaggery powdered- ¾ - 1 cup (According to taste)
Cardamom powder – ¼ teaspoon
Chopped Cashew – 2 teaspoons
Ghee - 1 teaspoon

Wash and pressure cook Navane/ Foxtail millet with 3 cups of water. It will be done in 4-5 whistles. Meanwhile, prepare coconut milk. Click here to find the method of ‘coconut milk extraction’ at home.  In a vessel, add jaggery & water and bring it to boil. Filter the jaggery syrup to remove impurities. When pressure settles down, open the lid of pressure cooker. Add thin coconut milk, jaggery syrup and water (as required,  if the mixture is too solid). Boil it well. Add thick coconut milk and cardamom powder. Fry cashews in ghee and add it to Payasa. Switch off the stove when it starts boiling.

Note that, the Payasa thickens as it cools down. So make it of thinner consistency while preparing.

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