Coconut Milk Payasam

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Cooks in: 30 Minutes Serves: 2 People

This Payasam/Kheer is mildly sweetened with jaggery and the aroma of coconut milk adds richness to the dish. Try this millet version and I am sure you will find it more tasty than the rice variety.



  1. Wash and soak the millet for an hour. Drain.
  2. In a 2 Ltr Pressure Cooker add ghee, 2 tbsp water, millet,and milk in the same order. Close the cooker and cook for 15 minutes on lowest heat. You may get a single whistle or no whistle. Ignore that. Switch off and let the pressure settle down.
  3. Heat a small  pan, add jaggery powder and 1/4 Cup water. Cook till the raw smell goes off and a syrup is obtained.
  4. Open and mash the cooked millet slightly.  Transfer the jaggery syrup to the millet.
  5. Add coconut milk, cardamom powder and give a good stir. Close the lid and let it all blend well in the retained heat.
  6. Open after 10 minutes.
  7. Creamy, flavourful coconut milk payasam is ready!

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  1. My first post with divine millet payasam for navarathri neivedyam. Extremely simple recipe, with apt measurements and clear instructions. I used a mixture of four millets. Waiting for Amman to taste, but I am sure, it is going to be delicious. Thank you Vijaya ma’am for making my day.

    1. Hi Archana,
      I’m so happy that you made this payasam for Amman during Navaratri. Such simple healthy offerings not only mahes Her happy, but also the family. I’m glad you liked it. Thanks so much for your detailed comment.

  2. First ever try of a millet based sweet. Made this coconut milk payasam with Barnyard millet. The taste was just awesome. I thought cooking millets will be hectic and time consuming. But made this one with minimal or no effort. Thank you so much VV for this awesome blog. I am trying to change to millets with the help of your recipes.

    1. Hi Gomathi,
      Starting your millet journey with an awesome sweet!! Glad to know that it turned out yummy !! Thanks for the validation.

  3. With guidance from VV, I tried Rajgira Kheer. It’s the first time I am ever using a millet per se and I must say the outcome was excellent. The texture was creamy and the taste was awesome! This was done using OPOS method and so the effort to make this was very less. This is definitely on my “frequently-to-do” list and I will surprise my guests with this dish, instead of doing mainstream desserts like Payasam / carrot halwa etc. Thanks once again!

    1. Hi Anand,
      Thanks for trying this recipe with Rajgira. Happy that I could be of some help in your cooking journey. Thanks for validating the recipe!!

  4. I regularly stalk Vijay Venkatesh’s sure to try different recipes. At the peak of my pregnancy I craved for lot of things that’s slightly unstable in my state as I m far away from home n help.
    This is where her recipes have helped me. They are perfect and easily replicable. You can be guaranteed results. I made this during Diwali. It was my 7th dish of the day when I was past 28 weeks pregnant. Not only was this is a big hit in my little family but it was definitely in the circle of being healthy, wholesome and nutritious. What promptede to try this was use of millet and Jagger powder as we have stopped using white sugar
    Powered with opos and accurate measurements this is a definite winner.
    I owe VV a lot as her recipes have been foolproof and let me enjoy my craving with Ease. I could dare to make dishes like ragi roti, jowar roti, Ragi idiyaapam n this yummy dessert only due to the helpful recipes.
    My sincere gratitude to you. Wait to get back in order so I can try more as I would really need to be eating healthy post delivery.

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