Navane Payasa (Foxtail Millet Kheer)



Ingredients:

Navane/Foxtail millet – 1 cup

Milk – 3 cups
Saffron – 5-6 strands
Jaggery – 3-5 tbsp (according to taste)
Water – 3 tbsp
Ghee – 1 tbsp
Cashews – A few
Raisins – 1 tsp
Almonds – 1 tsp Chopped

Method:

Soak navane for a couple of hours. Drain completely. Cook navane and 2-1/2 cups of milk in a pressure cooker for two whistles.

Soak saffron in ¼ cup milk.

Take a saucepan, add the water and jaggery and let the jaggery melt completely. Strain.

Transfer cooked millets into a pan, add saffron milk and jaggery. Add the remaining milk and simmer.

Fry cashews and raisins in ghee. Add them along with chopped almonds and let simmer until desired consistency. Serve hot.

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