Palm Jaggery Payasam

Method

1. 01

   Cook millet in 1 cup water until very soft and beginning to mush — about 20 minutes. Alternatively, use leftover cooked rice.

2. 02

   Melt palm jaggery in 2 tbsp warm water, stirring until dissolved. Strain to remove any grit.

3. 03

   Add strained jaggery syrup to the cooked millet. Simmer 3 minutes.

4. 04

   Reduce heat to low. Pour in coconut milk and stir gently — do not boil after adding coconut milk or it will split.

5. 05

   Add cardamom and dry ginger. Taste and adjust — palm jaggery has natural variation in sweetness.

6. 06

   Fry cashews and raisins in ghee until golden. Pour over payasam before serving.