Little Millet Payasam Recipe – Kootiki / Sama Pudding
Indulge in the delightful and nutritious world of Little Millet Payasam, a traditional South Indian dessert that embodies the perfect balance of sweetness and richness. Known as Kootiki Payasam, this dish not only satisfies your sweet cravings but also offers a healthy alternative to conventional rice puddings. Packed with the goodness of barnyard millet and jaggery, it is sure to become a cherished favorite at your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Barnyard Millet (Kutki) | 1 cup |
| Grated Jaggery | 3/4 cup |
| Ghee | 3 tablespoons (adjust to taste) |
| Cardamom Powder (Elaichi) | 1 pinch |
| Milk | 1 cup |
| Water | 2-1/2 cups |
| Salt | A pinch |
| Mixed Nuts (roasted) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 3 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugars | 15 g |
| Fat | 5 g |
| Sodium | 50 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
Servings
This recipe yields 6 servings, making it perfect for family gatherings or special occasions.
Instructions
To begin crafting your Little Millet Payasam, first bring 2-1/2 cups of water to a boil in a saucepan, allowing it to reach a rolling boil. While the water is heating, take your barnyard millet and dry roast it in a pressure cooker over medium-low heat for about 5 minutes, or until the millet acquires a light toasted color, which will enhance its nutty flavor.
Once the water has reached a boil, carefully pour it into the pressure cooker over the roasted millet. Close the lid securely and allow the millet to cook under pressure for approximately 5 whistles. Afterward, turn off the heat and let the pressure release naturally; this step is crucial for ensuring the millet cooks perfectly.
While the millet is cooking, prepare the jaggery syrup. In a separate saucepan, combine the grated jaggery with 1/4 cup of water. Heat this mixture over medium-low heat, stirring continuously until the jaggery completely dissolves. Once melted, stir in a pinch of cardamom powder for an aromatic touch that will elevate the flavor of the payasam.
After the millet is fully cooked and the pressure has released, add the jaggery syrup to the cooked millet and stir well to combine. Next, pour in 1 cup of milk and bring the mixture to a gentle boil, allowing it to simmer for about 2 minutes. To enhance the taste, add a pinch of salt, which balances the sweetness beautifully.
For the finishing touch, heat a small tadka pan over low flame and add the ghee. Once the ghee is warm, toss in the mixed nuts and sauté them until they turn a light brown color, releasing their delightful aroma. Remove the pan from heat and sprinkle the fried nuts over the payasam as a garnish.
Your Little Millet Payasam can be enjoyed either warm or chilled, depending on your preference. For a complete meal experience, serve this delectable pudding alongside steamed rice, Kerala Style Varutharachu Sambar, Elai Vadam, and Pisarna Manga.
Tips for the Perfect Payasam
- Adjust the sweetness: Depending on your preference, you can modify the amount of jaggery. Taste the mixture before adding all of it to ensure it aligns with your desired sweetness level.
- Variations: Feel free to add your choice of dried fruits or spices to further customize the flavor.
- Storage: This payasam can be stored in the refrigerator for a couple of days. Reheat gently before serving.
Conclusion
The Little Millet Payasam is not just a dessert; it’s a celebration of tradition, health, and flavor that brings families together. Its creamy texture combined with the natural sweetness of jaggery makes it an indulgent yet wholesome choice, ensuring every spoonful is a delight. Enjoy making this dish, and may it become a cherished part of your culinary repertoire!
