millets
Traditional Foxtail Millet Payasam / Kheer (Jaggery & Coconut Milk)
Luxurious, guilt-free festive sweet dessert made with Foxtail Millet (Korralu), organic country jaggery (bellam), cardamom, fresh coconut milk, and ghee-roasted nuts.
Choose Your HealEx Millets For This Recipe
From mineral-rich Foxtail Millet (Korralu) for daily khichdi and pulao, to calcium-packed Finger Millet (Ragi) for traditional mudde, dosas, and healthy drinks, HealEx brings you farm-cleaned, unpolished native millets.
HealEx Foxtail Millet Whole Grain (Korralu)
Unpolished whole foxtail millet grains rich in slow-release complex carbs, dietary fibre, and copper. Ideal for khichdi, pulao, pongal, and curd rice.
HealEx Foxtail Millet Powder / Flour (Korralu)
Naturally gluten-free foxtail flour. Perfect for healthy rotis, instant dosas, idli batters, and porridge.
HealEx Finger Millet Whole Grain (Ragi)
100% natural, farm-cleaned whole ragi grains. Excellent for sprouting, making homemade ragi malt, and fermenting idli batters.
HealEx Finger Millet Powder (Ragi Flour)
Finely milled pure ragi flour packed with calcium and iron. The essential ingredient for authentic Karnataka Ragi Mudde, crispy dosas, and soft rotis.
HealEx Ragi Malt Powder
Traditional wholesome ragi malt mix. Just boil with milk/water and jaggery for kids, active adults, and elders.
Ingredients
9 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Foxtail Millet Whole Grain (Korralu)100g (0.5 cup raw) Shop
- Organic Country Jaggery (grated Bellam / Gur)150g (0.75 cup)
- Thick Coconut Milk (first extract)150ml (0.75 cup)
- Thin Coconut Milk or Dairy Milk250ml (1.25 cups)
- Water350ml (1.75 cups)
- Cardamom powder (Elaichi)5g (1 tsp)
- Nutmeg powder (Jaiphal)1g (pinch)
- Cashew nuts & Golden raisins25g (1.5 tbsp each)
- Pure Cow Ghee25ml (1.5 tbsp)
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Rinse HealEx Foxtail Millet and soak for 30 minutes. Pressure cook with 350ml water for 3 whistles until soft and mushy.
- 2
In a saucepan, melt 150g grated jaggery with 50ml water on medium flame. Strain through a fine sieve to remove any impurities.
- 3
In a pot, combine the cooked foxtail millet and thin coconut milk (or dairy milk). Simmer on low flame for 4-5 minutes.
- 4
Pour in the strained jaggery syrup. Stir well and simmer on low heat for 3 minutes to allow the millet to absorb the sweetness.
- 5
Turn off the heat and immediately pour in 150ml thick coconut milk. Add cardamom powder and a pinch of nutmeg (never boil thick coconut milk to prevent curdling).
- 6
In a small pan, heat 1.5 tbsp ghee. Fry cashews until golden and raisins until plump.
- 7
Pour the ghee-roasted nuts over the fragrant payasam and stir gently.
- 8
Serve warm or chilled as a festive offering or after-dinner dessert.
Community
No public notes yet — be the first to share how you cooked this.