Saamai Payasam / Samma Payasam / Kutki Payasam / Save Payasam / Chama Payasam

INGREDIENTS:

• 1 cup Barnyard Millet
• 3/4 cup Jaggery
• 3 tablespoons ghee
• 1 pinch Cardamom Powder (Elaichi)
• 1 cup Milk
• 2-1/2 cups Water
• Salt (a pinch)
• 2 tablespoons Mixed nuts ( roasted)

STEPS:

1. Cook the millet in a pressure cooker for 10 minutes and keep it aside.
2. Take grated jaggery along with 1/4 cup of water in saucepan pan. Heat it on medium low and melt the jaggery until fully dissolved.
3. Add cardamom powder to the melted jaggery. Now add this jaggery syrup to the cooked little millet and mix well. 
4. Add the milk and allow to boil for 2 minutes. Add a pinch of salt and mix.
5. Heat a pan with ghee on low flame, fry the nuts in it.
6. Once the nuts have turned into a light brown colour, turn off the flame, garnish the Little Millet Payasam with the fried nuts. Severe hot!!

NOTE: This payasam can be replaced with kheer by grinding the millet