Kutki Payassam

As the name suggests, ‘little millet’ is among the smallest of all millets. Commonly known as kutki, it is locally called by various names: kuri, sama, saamalu, or gajro. It is considered a great rice-substitute and is grown in many parts of India. A drought-resistant crop, it can be cultivated even under extreme conditions.

It is rich in protein, fat, carbohydrate, flavonoids, and antioxidants, and can protect us from diabetes, cancer, and gastrointestinal diseases. So, let’s try our hand at a delicious recipe of little millets.

Preparation time: 30 minutes | To serve: 2 persons

Ingredients:

• Overnight water-soaked 
• Little millets: 1 cup
• Ghee: 1 tbsp
• Milk: 1 litre                         
• Sugar: ½ cup
• Cashew–almond paste: 1 tbsp
• Cardamom powder: ½ tsp
• Chopped cashews, almonds, pistachios, and other nuts: 2 tbsp
• Saffron: 7–8 threads

Procedure:

• Heat a pan on a low-medium flame. Put some ghee and add little millets. Roast these millets for 4–5 minutes until they become dry.
• Add milk and stir well. Let the milk boil, condense, and reduce to about half litres. 
• Add sugar and stir the mixture continuously. Add the cashew–almond paste too.
• Add cardamom powder in the end and serve the pudding.
• Sprinkle some finely chopped nuts and saffron for garnish.

Your kutki payassam is now ready to eat! Feast upon this tasty kheer with your friends and family and bask under the sweet compliments you’d receive for your healthy choice.