Kambu paal payasam recipe

• 1/2 cup kambu/millet
• 2 cups Milk or 1/2 cup milk maid
• 1/2 cup Water
• 1/2 cup Sugar
• A generous Pinch Cardamom Powder

Method:

• soak the kambu over night and next day boil it with enough water.

• Once the kambu boiled well add in milk maid or milk mix well.Add water, close the lid and pressure cook it or if you are using a heavy bottom vessel, cook it till the payasam become thick and creamy.Now add the cardamon powder and sugar mix well.Paal payasam is ready to serve.
• This payasam does not need raisins or nuts as the taste and flavor of the milk itself is divine.

My notes:

• You can use any heavy bottomed pan for preparing this payasam/kheer. I have used pressure cooker just to speed up the process and save time and energy.
• If you are using a pressure cooker, grease the bottom with 1/2 tsp ghee. This is done to prevent the milk from getting burnt.
• Put a small plate or a spoon or a small vessel to prevent the milk from boiling over and spilling. I dropped a small plate inside the milk.