Varagu paal payasam/ Kodomillet porridge
A ancient grain to the modern table
Servings
4-6people
Cook Time
15minutes
Servings
4-6people
Cook Time
15minutes
Ingredients
Instructions
  1. In a pan gently roast the kodo millet with the ghee about two minutes continuously stirring it around.   Yes, half tsp ghee is just enough to coat the millet. Over loading it will make it greasy…and squarely beats the purpose being towards the healthier side
  2. Remove on to a plate and cool for a few minutes
  3. In a deep sauce pan add the millets, and the milk and gently bring them to a boil. Reduce the heat and let it simmer away.
  4. Keep stirring to make sure it doesnt catch the bottom
  5. Meanwhile pound the cardamom and keep it ready.
  6. The simmering should be on.till the grains cook well, swell up and turn glassy. They will be like mini glass beads. this process may take around 7-10 minutes
  7. Add in the cardamom and take it off the heat. 
  8. Stir in the sugar/ brown sugar till it dissolves well. Taste test….and serve.
Recipe Notes
  • You can even chill it as a cold dessert top it will fruits.
  • Dehusking this tiny grain is quite a painful process. We recommend you to get the one which is already dehusked.