Kodo millet/Barnyard millet -kheer (Varai payasam)

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DSCN0335                                                             Ready to serve Kodo millet kheer

Time taken: one hour

Serves 4-6

I always intend to include these wonderful millets in either breakfast or lunch and i have already introduced this millet while putting up a few recipes on this blog namely Masala kodo millet upma, dosa, idli, pongal etc.., Today i would like to put up this kheer recipe and my version of the recipe is here…

What you need to have:

1. Kodo millet – 1/2 cup

2. Chopped jaggery – 1/2 cup

3. Fresh grated coconut – 2 tablespoons

4. Raw rice – 2 teaspoons

5. cardamom – 3-4

6. Raisins – a fistful

7. Cashews – a fistful

8. Pure ghee – 2 teaspoons DSCN0310                                                            Ingredients of Kodo millet kheer

What you do with what you have:

1. Roast Kodo millet in a pan till done.DSCN0314

                                                                 Kodo millet being roasted

2. Soak rice in water for about 30 minutes.

3. Wash and cook the millet in cooker till soft adding around 2 cups of water.  The cooked millet is as shown in the image below.

DSCN0331                                                                       Cooked Kodo millet

4. Fry both Raisins and Cashews in a spatula adding a little ghee till done.DSCN0318

                                                                          Raisins being fried in ghee                                        DSCN0316

                                                               Cashews being fried in ghee

5. Grind soaked rice along with cardamom in the mixy to a fine consistency and keep it aside.


                                                        All ingredients in a mixy bowl to grind


                                                      Grind rice, cardamom and coconut mix

6. Place a wide bowl with chopped jaggery and  add water to just cover the chopped jaggery.  Bring it to boil and strain it to get rid of any dust particles etc.DSCN0327                                                                Chopped jaggery being boiledDSCN0328                                                                       Strained jaggery syrup

7. Bring the strained mixture to boil and slowly add the grind mix from step-5 to it lowering the flame.  Also add around 1 and 1/2 glasses of  water to it and bring it to boil stiring all the time.DSCN0330                                                     Grind mix being added to the jaggery syrup

8. If it thickens one can even add a little more water and leave it on the flame for a while but stiring, hence it will burn the dish.  When done, add cooked millet from step-3 to it and again keep stiring till it is mixed well to form a homogeneous kheer mix.  Check for sweetness and if needed add a couple of spoons of sugar. DSCN0334                                                          Cooked Kodo millet/varai being added

9. When done , transfer to a wide bowl and garnish with fried Cashews and Raisins and also add 1 teaspoon of pure ghee to it.   Yummmmmmm!!!!DSCN0335                                                      Ready to serve Kodo millet /Varai kheer

Time taken: 1 hour


Good to remember:

1. Let the millet be fresh.

2. One can even use sugar and milk in place of jaggery and grind mix.

3. When you add the grind mix and bring it to boil make sure that it is cooked well else the kheer will turn like cake on cooling.  Hence add little more water and bring it to boil and make sure that the finished product is a little medium thick in consistency, as it will be fine on cooling.


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