Homemade Little Millet Pudding Recipe- Kootiki / Sama Pudding

To begin making Little Millet Payasam procedure, bubble moisture in a saucepan, until it gets a single bubble. Meanwhile, in a pressure cooker, dehydrated bake the little millets on medium-low scalding up for about 5 moments, once it gets a a light toasted colour, once the moisture gets a single bubble, immediately transfer it into this pressure cooker. Close the cooker and pressure low-boil for about 5 whistles.

Turn off the flame and allow the pressure to release to release naturally. Next  introduce grated jaggery along with 1/4 cup of moisture in another saucepan skillet. scalding up it on medium low and thaw the jaggery until fully dissolved.introduce cardamom ground mix to the melted jaggery. Now introduce this jaggery syrup to the cooked little millet and incorporate well. introduce the dairy liquid and allow to bubble for 2 moments. introduce a pinch of table salt and incorporate.scalding up a tadka skillet with ghee on low flame, skillet-fry the nuts in it, once the nuts have turned into a light brown colour, turn off the flame, top the Little Millet Payasam with the fried nuts. dish up scalding or cold. dish up Little Millet Payasam procedure along with a meal of Steamed Rice, Kerala Style Varutharachu Sambar, Elai Vadam procedure, Pisarna Manga procedure.