Paruthi paal is a cottonseed milk dessert popular in the villages near Madurai, my home town. People, esp. the villagers, prepare a nutritious dessert using cottonseed milk, a traditional vegan milk. As a part of my college education, I served as an NSS (National Service Scheme) volunteer. We used to camp in the surrounding villages during summer vacation to understand the living conditions of the people and also help them improve their standard of living. We were always greeted with a glass of delicious paruthi paal in almost every household in those villages. Normally they used to grind a large quantity of cottonseeds everyday and used as a fodder feed particularly to milking cows. Apparently cottonseed milk is beneficial to lactating mothers as well. Others consume this dessert during summer to keep them cool.
Although Navrathri in south India is synonymous with savoury sundal, traditionally sweet payasam is also offered for neivedhyam during Navarathri. I have prepared ada pradhaman, a creamy dessert popular in Kerala & southern Tamilnadu. Onam sadhya menu is incomplete without ada pradhaman. I still remember the delicious ada pradhaman prepared by my aunt lived in Nagercoil and I thank her for introducing us such a sweet delicacy.
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.