Kutki/ Little Millet Payassam

Prep: 5 minutes | Cook: 30 minutes | Servings: 4


750ml Milk

¼ Cup Little Millet

1/3 Cup Sugar

½ tsp Cardamom Powder

For Garnish

2 tsp Ghee

6-8 Cashew Nuts, halved

1 tbsp Chironji


  • Bring milk to a boil. Turn the flame to medium low and simmer the milk.
  • Reduce the milk to ¾ of its quantity.
  • Add little millet and cook on low flame for 6-7 minutes or till the millet fluffs up.
  • Now add sugar and further cook for 3-4mins or till it reaches desired consistency.
  • Lastly add cardamom and cook for 2 more mins. Turn off the flame.
  • For garnish, heat ghee in a frying pan. Add cashew nuts and stir fry till light brown in colour. Now add in chironji and stir fry till both are golden brown in colour.
  • Garnish the prepared payassam with cashew nut and chironji and serve.