KORRA BIYYAM PAYASAM (FOXTAIL MILLET)

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This recipe has been given to me by my sister.

INGREDIENTS

Korra biyyam – 1 cup

Water- 2 cups

Milk – 2 cups

Jaggery – 1 1/2 cups (grated)

Ghee – 3 tbsp (1tsp for frying nuts)

Cardamom powder – 1/4 tsp (optional )

Cashew nuts – few

Raisins – few (optional)

METHOD

  • Wash korralu two to three times. Pressure cook it with two cups of water on medium or low flame for 4 to 5 whistles.
  • Korralu can also be cooked in a pan until the water is absorbed and is cooked thoroughly. (If cooking in a pan, you might have to add a little more water.)
  • Meanwhile, take a pan and add one tsp of ghee and fry the nuts and raisins until they turn golden. Remove from heat and set aside.
  • Once the pressure subsides on the cooker, open the lid and add milk. Mix well.
  • Add cardamom powder. Cook on low flame for 4 to 5 minutes. Add more milk if you want the payasam to be thin.
  • Turn off the heat and add jaggery, ghee, nuts and raisins. Mix well. Adjust seasoning.
  • Serve hot.