### TranslatedIngredients: 1/2 cup Barnyard Millet - broken variety,2 cups Milk,1/4 cup Jaggery,3 Cardamom (Elaichi) Pods/Seeds,10 Cashew nuts,2 tablespoon Ghee ### PrepTimeInMins: 0 ### CookTimeInMins: 25 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Barnyard Millet Jaggery Payasam Recipe, we will first pressure cook the barnyard millet in a pressure cooker with 1 cup of water for 5 to 6 whistles. It takes a good 20 minutes to cook the millet in the pressure cooker.Allow the pressure to release naturally and keep the Barnyard Millet aside.Heat a sauce pan with milk on a medium heat. Add crushed cardamom pods and jaggery into the milk and bring it to a boil. Add cooked millet as well and simmer the Barnyard Millet Jaggery Payasam for at least 20 minutes until the payasam thickens and has a creamy consistency. When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat. Heat a small skillet, add 2 tablespoons of ghee. Drop in the cashew nuts and toast it until it is golden brown on low to medium heat.Once cashew nuts are roasted, spoon it over the Barnyard Millet Jaggery Payasam and serve.Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal of Thalassery Chicken Biriyani and Tomato Onion Cucumber Raita to make your Sunday Lunch special. 