📝 About This Recipe
Experience the rustic charm of South India with Korralu Payasam, a luxurious dessert crafted from nutrient-dense Foxtail Millet. This traditional pudding replaces rice with ancient grains, simmering them in creamy milk and sweetening them with the deep, caramel notes of organic jaggery. Infused with aromatic cardamom and garnished with ghee-roasted nuts, it offers a sophisticated balance of health and indulgence that has graced Indian festive tables for generations.
🥗 Ingredients
The Grains
- 1/2 cup Foxtail Millet (Korralu) (thoroughly rinsed until water runs clear)
- 1.5 cups Water (for pressure cooking or boiling the millet)
The Sweet Base
- 3 cups Full-fat Milk (whole milk provides the best creaminess)
- 3/4 cup Jaggery (grated or powdered; adjust to preferred sweetness)
- 1/4 cup Water (to melt the jaggery)
Aromatics and Texture
- 2 tablespoons Ghee (Clarified Butter) (divided use)
- 10-12 pieces Cashew Nuts (split)
- 1 tablespoon Golden Raisins
- 1/2 teaspoon Green Cardamom Powder (freshly ground for maximum aroma)
- 1/8 teaspoon Dry Ginger Powder (Sonth) (optional, for digestive benefits)
- 1 pinch Saffron Strands (soaked in a tablespoon of warm milk)
👨🍳 Instructions
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1
Begin by washing the foxtail millet (korralu) in a fine-mesh sieve under cold running water. Soak the millet in 1.5 cups of water for at least 30-40 minutes; this ensures the grain softens perfectly and cooks evenly.
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2
After soaking, drain the water. Place the millet in a pressure cooker with 1.5 cups of fresh water. Cook for 3 whistles on medium heat, then allow the pressure to release naturally. The millet should be soft and easily mashable between your fingers.
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3
While the millet cooks, prepare the jaggery syrup. In a small saucepan, combine the grated jaggery and 1/4 cup of water. Heat over medium flame until the jaggery dissolves completely. Strain the syrup through a fine strainer to remove any impurities and set aside to cool.
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4
In a heavy-bottomed pot or 'kadai', pour the 3 cups of full-fat milk. Bring it to a gentle boil over medium-high heat, stirring occasionally to prevent the bottom from scorching.
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5
Once the milk begins to boil, add the cooked foxtail millet. Use a whisk or back of a spoon to lightly mash some of the millet as you stir it into the milk; this creates a thicker, creamier consistency.
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6
Lower the heat to medium-low and simmer the milk and millet mixture for about 12-15 minutes. Stir frequently until the milk reduces slightly and the mixture achieves a luscious, porridge-like thickness.
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7
Stir in the cardamom powder, dry ginger powder (if using), and the saffron-infused milk. The kitchen should begin to smell incredibly fragrant at this stage.
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8
Crucial Step: Turn off the heat completely. Allow the payasam to cool for 2-3 minutes before adding the jaggery syrup. Adding jaggery to boiling milk can cause it to curdle.
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9
Slowly pour the cooled jaggery syrup into the millet mixture, stirring continuously until the color transforms into a beautiful pale gold.
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10
In a small frying pan, heat 2 tablespoons of ghee. Add the cashew nuts and fry until they turn a light golden brown.
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11
Add the raisins to the ghee; they will puff up almost instantly. Immediately pour the hot ghee, nuts, and raisins over the prepared payasam.
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12
Give the payasam one final, gentle stir. Cover with a lid for 2 minutes to let the flavors marry before serving.
💡 Chef's Tips
Soaking the millet is non-negotiable; it significantly improves the texture and makes the nutrients more bioavailable. Always turn off the heat before adding jaggery to prevent the milk from curdling, a common mistake for beginners. If the payasam thickens too much as it cools (millets absorb liquid quickly), simply stir in a little warm milk to reach your desired consistency. For a vegan version, substitute the whole milk with thick coconut milk and use coconut oil instead of ghee. Freshly pounded cardamom provides a much deeper flavor profile than pre-ground store-bought powder.
🍽️ Serving Suggestions
Serve warm in traditional clay bowls to enhance the rustic, earthy flavors of the millet. Pair with a savory snack like 'Medhu Vada' or 'Masala Vada' for a classic South Indian sweet-and-savory combination. Enjoy as a wholesome breakfast alternative, as foxtail millet provides sustained energy throughout the morning. Top with a few fresh pomegranate pearls just before serving for a burst of acidity and color. This dish can also be chilled and served as a cold pudding during hot summer months.