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. This dessert is absolutely delicious with the use of coconut milk & jaggery.
Click here for Navane Bisibele bhath.
Preparation time: 30 minutes
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.
- The Payasa thickens as it cools down. So make it of thinner consistency while preparing.
- Optionally, you can use pureed dry fruits like dates for the extra flavor & added goodness.
- This time, I added pureed& cooked fresh figs from my garden, which makes it tastier. Check here the recipe of anjeer kheer/ Figs pudding.