Samai-Coconut-Payasam

#SamaiCoconutPayasam : #Samai or #SamaiArisi is known as #LittleMillet in English. Here we will see the preparation of a #payasam using this millet with coconut and jaggery.

Ingredients :
1/8 cup                                      Samai arisi ( Little Millet )
1 pinch                                      Salt
1/4 cup ( adjust )                       Jaggery

To grind :
1/4 Cup                                   Coconut scrap
1/2 Tsp                                    Khus khus
2                                              Cardamom
1 small piece                            Nutmeg
3                                               Cashew nuts

To garnish :
3                                             Cashew nuts roasted
6                                             Kismis ( Prunes ) roasted

Method :
Grind the given ingredients into a fine paste and keep aside.

Take samai arisi in a small vessel. Wash 2 times and add 1/2 cup of water.
Take a cup of water in a pressure cooker. Keep the vessel containing washed samai arisi in the cooker.
Close and put weight on. Cook on high flame for 3 whistles.
Then keep the burner at SIM and cook for 3 minutes.
Keep aside.
Meantime dissolve jaggery in hot water and filter to remove impurities.
Keep aside.
Take cooked samai arisi in a big vessel and mash with a ladle.

Now add the prepared coconut paste into the vessel containing mashed samai.
Then add jaggery mixed water and bring to boil.


Allow to simmer for 7 to 10 minutes or until all blend together and come to required consistency.
Switch off and transfer into small bowls.

Garnish with cashew nuts and kismis.
Enjoy hot payasam with vadai or bajji!!..

• taste depends on the type of jaggery used.
• the payasam tastes even better if the coconut paste is made only with nutmeg, coconut and khus khus.
• to make it rich simply add a tsp of thick coconut milk at the end and simmer for a minute.
• fry thin coconut slices in ghee and garnish which  enhances the taste of payasam.

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