Last Updated on 4 months by Neha Deshmukh

Foxtail Millet Payasam Recipe – Jaggery & Cardamom Sweet Treat

Introduction

Payasam. Just the word conjures up images of festive celebrations and warm, comforting sweetness, doesn’t it? I remember my grandmother making payasam for every special occasion, and the aroma would fill the entire house. Today, I’m sharing a slightly healthier, yet equally delicious twist on this classic Indian dessert – Foxtail Millet Payasam! It’s a wonderful way to enjoy a traditional treat while incorporating the goodness of millets. This recipe is super easy, comes together in under 20 minutes, and is guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

This Foxtail Millet Payasam isn’t just about taste; it’s about feeling good about what you’re eating. It’s naturally gluten-free, packed with nutrients from the foxtail millet, and sweetened with the goodness of jaggery. Plus, the aromatic spices like cardamom and mace elevate the flavor profile to something truly special. It’s a comforting dessert that’s both wholesome and indulgent!

Ingredients

Here’s what you’ll need to make this delightful payasam:

• ¼ cup Foxtail Millet (approx. 50g)
• ½ cup Grated Jaggery (approx. 100g)
• 1.5 cups Water (360ml)
• ½ cup Boiled Milk (120ml)
• 2 nos Cardamom Seeds
• 1 no Clove
• 1 small piece Mace
• 1 pinch Edible Camphor (optional, but traditional)
• 1 tbsp Ghee (15ml)
• 1 tsp Ghee (5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Foxtail Millet: A Nutritional Powerhouse

Foxtail millet, or kangni as it’s known in some parts of India, is a fantastic grain. It’s a great source of protein, fiber, and essential minerals. Make sure to rinse it well before using to remove any dust.

Jaggery: The Unrefined Sweetener

I love using jaggery in this payasam because it adds a lovely caramel-like flavor that’s so much more complex than refined sugar. You can find it in most Indian grocery stores. If you can’t find grated jaggery, you can use jaggery blocks and grate them yourself.

Cardamom & Mace: Aromatic Spices

Freshly ground cardamom is always best! It makes such a difference in the aroma. Mace, though often overlooked, adds a subtle warmth that complements the cardamom beautifully.

Ghee: The Flavor Base

Ghee is a traditional Indian cooking fat that adds a rich, nutty flavor. Don’t skimp on it – it really elevates the payasam. You can substitute with coconut oil for a vegan option (see variations below).

Regional Variations in Payasam

Payasam goes by different names and has countless variations across India! In South India, it’s often called kheer, while in the North, it’s known as payas. Some versions use rice, vermicelli, or lentils instead of millet. The spices and sweeteners also vary depending on the region. This recipe is inspired by a traditional South Indian style, but with a healthy millet twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of ghee in a pressure cooker. Add the foxtail millet and roast it for a couple of minutes until it smells fragrant and isn’t sticky. This step is important – it enhances the millet’s flavor.
2. Pour in 1.5 cups of water and pressure cook on low flame for 1-2 whistles. Once the pressure releases naturally, open the cooker and mash the cooked millet. It should be soft and slightly creamy.
3. While the millet is cooking, let’s make the jaggery syrup. Melt the grated jaggery with ¼ cup of water in a separate pan. Strain the syrup to remove any impurities. Pour this beautiful amber syrup into the mashed millet.
4. Bring the mixture to a boil and cook until the raw smell of the jaggery disappears, stirring constantly. This usually takes about 5-7 minutes.
5. Now for the spices! Crush the cardamom seeds into a powder. In a small pan, roast the cloves and cashews in the remaining 1 tbsp of ghee until golden brown. Also, lightly roast the mace.
6. Powder the roasted mace and mix all the roasted ingredients (cashews, cloves, and mace powder) into the payasam.
7. Gently stir in the boiled milk and a tiny pinch of edible camphor (if using). Adjust the consistency by adding more milk if needed. You want it to be creamy but not too runny.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Foxtail Millet Payasam:

Achieving the Perfect Consistency

The consistency is key! Start with a little less milk and add more gradually until you reach your desired thickness. Remember, it will thicken slightly as it cools.

Roasting for Enhanced Flavor

Don’t skip the roasting step for the millet and nuts. It really brings out their flavors and adds depth to the payasam.

Using Freshly Ground Spices

Seriously, freshly ground cardamom makes a world of difference. Invest in a small spice grinder – you won’t regret it!

Variations

Want to customize this recipe? Here are a few ideas:

Vegan Foxtail Millet Payasam

Simply substitute the ghee with coconut oil and the boiled milk with plant-based milk (almond, soy, or coconut milk work well).

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Adjusting the Spice Level

Feel free to adjust the amount of cardamom and cloves to your liking. Some people also like to add a pinch of nutmeg.

Festival Adaptations (Pongal, Onam, Diwali)

This payasam is perfect for any Indian festival! For Pongal, you can add a bit of black pepper for a slightly savory twist. For Diwali, you can garnish with silver leaf (vark) for a festive touch.

Serving Suggestions

Serve this payasam warm or chilled. It’s delicious on its own, but you can also pair it with a side of fruit or a sprinkle of chopped nuts. My family loves it with a side of mangoes during the summer!

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you might need to add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is Foxtail Millet and its health benefits?

Foxtail millet is an ancient grain that’s incredibly nutritious. It’s a good source of protein, fiber, iron, and magnesium. It’s also gluten-free and easy to digest.

Can I use a different type of sweetener instead of jaggery?

Yes, you can! You can substitute jaggery with sugar, honey, or maple syrup. However, the flavor will be slightly different.

How do I know when the payasam is cooked perfectly?

The payasam is cooked perfectly when the millet is soft and creamy, the jaggery is fully dissolved, and the mixture has thickened to your desired consistency.

What is the purpose of adding edible camphor?

Edible camphor is a traditional ingredient in some Indian desserts. It adds a subtle, cooling aroma and is believed to have digestive benefits. It’s optional, though!

Can this payasam be made ahead of time?

Yes, you can make this payasam a day or two in advance. Just store it in the refrigerator and reheat gently before serving.