Millet Payasam

Millets are tiny food grains (hence the name), so we can cook them quickly & easily. Though millets are tiny they are nutrients dense food grains. Hence they are increasingly popular among Indians nowadays particularly for the low glycaemic index. There are different millets like kodo millet, barnyard millets, little millets, pearl millets, etc. available in the market. You can refer to the table below for the nutrition data of commonly used food grains & millets. It is useful to compare their nutrients and choose the right one that meets our dietary requirements. Now I have prepared millet payasam using foxtail millets (thinai arisi) suitable for making payasam.

milletsnutritiontable Millet Payasam

Foxtail millet payasam recipe:

It is a scrumptious dessert, and we can serve this payasam to diabetics also (with reduced jaggery). Here I have added moong dal along with millets, and I have simply added ground coconut in place of coconut milk. I have also added ghee-roasted coconut pieces for adding a lovely texture. Now let’s prepare millet payasam. You can also check out my other payasam recipes here.

Cooking time: 30 min.

Yields: 400 ml

img_47381 Millet Payasam
Thinai payasam


  1. Foxtail millets (thinai) – 1/3 cup
  2. Greengram (paasi paruppu) – 1/4 cup
  3. Jaggery (vellam) – 1 cup
  4. Milk – 1/4 cup
  5. Coconut meat – 1/2
  6. Cardamom – 1 No
img_4686 Millet Payasam
Thinai payasam ingredients

Mise en place:

  • Heat a pan and dry roast the green gram lentils in medium flame.
img_4688 Millet Payasam
  • Wash lentils & millets and pressure cook (simmer for 10 min after bringing to high pressure) after adding water in the ratio of 1:3.
  • When the millet mixture is hot, mash well with the back of a ladle and set aside.
  • Grind coconut & cardamom coarsely without adding water and keep aside.
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Cooked millets mixture, ground coconut & jaggery powder

How to prepare foxtail millet payasam:

  • Heat a heavy bottom pan with 1 cup of water in medium flame.
  • Add jaggery into the water and stir until dissolved.
  • Remove the jaggery syrup from heat and pass through a fine mesh to remove impurities, if any.
  • Boil the syrup again in medium flame.
  • Add mashed millet mixture into syrup and stir well to combine.
  • When this mixture is nicely amalgamated, add ground coconut followed by milk.
  • Stir, simmer for a minute and then remove from heat.
  • Garnish with ghee-roasted coconut pieces.
  • Serve millet payasam warm or chilled.

Cooking tips:

  • After adding milk we need to give a quick stir and remove from heat immediately as the jaggery may cause the milk curdling.
  • We should not boil the payasam after adding the ground coconut mixture at a high temperature for a long time; this is only to enjoy the benefits of coconut to the fullest.

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