### TranslatedIngredients: 1 cup Barnyard Millet,3/4 cup Jaggery - grated,3 tablespoons Ghee - (adjust),1 pinch Cardamom Powder (Elaichi),1 cup Milk,2-1/2 cups Water,Salt - a pinch,2 tablespoons Mixed nuts - roasted ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 6 ### Cuisine: South Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making Little Millet Payasam Recipe, boil water in a saucepan, until it gets a single boil. Meanwhile, in a pressure cooker, dry roast the little millets on medium-low heat for about 5 minutes, once it gets a a light toasted colour, once the water gets a single boil, immediately pour it into this pressure cooker. Close the cooker and pressure cook for about 5 whistles. Turn off the flame and allow the pressure to release to release naturally. Next  add grated jaggery along with 1/4 cup of water in another saucepan pan. Heat it on medium low and melt the jaggery until fully dissolved.Add cardamom powder to the melted jaggery. Now add this jaggery syrup to the cooked little millet and mix well. Add the milk and allow to boil for 2 minutes. Add a pinch of salt and mix.Heat a tadka pan with ghee on low flame, fry the nuts in it, once the nuts have turned into a light brown colour, turn off the flame, garnish the Little Millet Payasam with the fried nuts. Serve hot or cold. Serve Little Millet Payasam Recipe along with a meal of Steamed Rice, Kerala Style Varutharachu Sambar, Elai Vadam Recipe, Pisarna Manga Recipe.
