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Thursday, January 8, 2015

Varagarisi Payasam / Kodomillet Kheer

In this new year, first post happened to be sweeet recipe using millet. wishing all my irends a very happy new year!

My first try of the millet is varagarisi.. I though being a sweet tooth, try the simplest sweet using this Kodo millet. Tried my hands on Payasam. My all time fav. 

Wiki says, Paspalum scrobiculatumKodo millet, is an annual grain that is grown in primarily in India, but also in the Philippines, Indonesia, Vietnam, Thailand, and in West Africa where it originates. It is grown as a minor crop in most of these areas, with the exception of the Deccan plateau in India where it is grown as a major food source.[1] It is a very hardy crop that is drought tolerant and can survive on marginal soils where other crops may not survive, and can supply 450–900 kg of grain per hectare .Kodo millet has large potential to provide nourishing food to subsistence farmers in Africa and elsewhere.

Coming to the recipe and ing


  • Varagarisi - 1 cup
  • Milk - 1/2 litre
  • cardamom power - 1 tsp
  • Cashews - 10
  • Raisins  - 10 (optional)
  • Sugar  - 1 cup or as desired or condensed milk - 1/2 tin


  • Take the millet and wash and soak for 10 mins,
  • Cook the soaked varagarisi in a pressure cooker upto 5 whistles. let the rie to smash nicely.
  • Add milk to a pan, bring to boil and in simmer ,allow the milk to reduce a little.
  • Add the sugar and stir until completely dissolved. If you are adding condensed milk, add it and stir nicely. 
  • Take the rice from the cooker and smash it with a ladle before adding it to the milk.
  • Fry the cashews and raisins in ghee and it to the kheer and simmer for 3-4 minutes.
  • Remove the kheer from heat and serve either warm or chilled.

So divine to eat the small rice , awesome when you chew it! enjoy the cup of kheer today!

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