Samai(little millet), one of the Siri Dhanyagalu is known for its health benefits. A sweet recipe using this millet is Samai Payasa.
Samai Payasa is made with Samai, coconut and jaggery. It is then seasoned with ghee and dry fruits.
Samai Payasa | Little Millet Kheer
Course: healthy foodCuisine: KarnatakaDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
Samai (Little Millet) – 1 cup
Coconut milk – 3 cups
Jaggery – 1 cup
Ghee – 1 tbsp
Chopped dry fruits (raisins, cashews, almonds etc) – 1/4 cup
Powdered elachi | elakki | cardamom – 1 tsp
Directions
- Begin by soaking the samai millet. Soak it for an hour.
- Wash thoroughly in running water and pressure cook for 5 to 6 whistles. You can optionally add few drops of ghee while pressure cooking.
- Extract coconut milk by grinding the coconut twice or thrice with enough water. Grind coconut with water to smooth and extract the milk using a strainer.
- To the cooked Samai, add jaggery. Let it boil for 10 minutes until the rawness of jaggery goes away in medium flame.
- Then add coconut milk. Continue to cook till it starts to boil. Turn off the flame after the first boil.
- Season the Payasa with ghee in a spatula. It’s best if dry fruits are fried separately or first add almonds, once it turns slightly golden, add chopped cashews and fry till golden. Then add raisins and fry till it puffs up and turns golden brown. Finally add cardamom powder.
Happy Cooking!