Looking for a wholesome, traditional dessert that’s both delicious and nourishing? This Saamai Paal Payasam is just what you need! Made with little millet, milk, and natural sweeteners, this creamy kheer is a perfect blend of taste and health. Whether you're celebrating a festival or just craving a comforting sweet treat, this recipe is a must-try. It’s simple to prepare, packed with nutrients, and has a rich, comforting flavor that keeps you coming back for more!
Saamai Paal Payasam is often made during South Indian festivals like Pongal, Navaratri, and Tamil New Year. It's also a popular choice for poojas and special family occasions, especially when people want a healthy, millet-based sweet.
This was inspired by my pal payasam recipe on this site.
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Ingredients
These ingredients were chosen to create a simple, wholesome, and flavorful dessert. Little millet is a nutritious grain that’s light and easy to digest, making it perfect for payasam. Milk adds richness and creaminess, while sugar provides the right amount of sweetness. Cardamom powder brings a fragrant touch of warmth, and ghee-roasted cashews add a delicious crunch and aroma that elevate the overall dish.
- Ingredients:
- Cardamom powder
- Little millet (Samai)
- Milk
- Cashews
- Ghee (clarified butter)
- Sugar
See recipe card for quantities.
Instructions
- Pour the milk into a pan and place it on the stove. Stir occasionally until the milk comes to a boil.
- Meanwhile, rinse the saamai (little millet) thoroughly and keep it ready.
- In a separate pan, heat the ghee and fry the cashews until they turn golden brown.
- Add the roasted cashews to the payasam and mix well. Remove the payasam from the heat.
- When the milk starts to boil, add the rinsed saamai and mix well. Keep the flame on medium and stir occasionally.
- Allow the saamai to cook as the milk gradually reduces to half its original quantity. This slow reduction enhances the flavor and gives the payasam a rich texture, often making cardamom powder optional. It takes about 20 minutes for the saamai to cook fully and the milk to thicken. Once the saamai is cooked, add the sugar and mix well. Let the kheer simmer for another 5 minutes before turning off the heat.
Substitutions
- Vegan: Replace dairy milk with coconut milk, almond milk, or any plant-based milk to make this payasam completely vegan. Use coconut oil instead of ghee for roasting cashews.
- Low Sugar: Substitute regular sugar with jaggery powder or natural sweeteners like maple syrup or stevia to reduce refined sugar content.
- Gluten-Free: Saamai (little millet) is naturally gluten-free, making this recipe safe for gluten-sensitive diets. Just be sure to use pure, uncontaminated ingredients.
- Nut-Free: If you have nut allergies, skip the cashews or replace them with seeds like pumpkin or sunflower seeds for a similar crunch.
Variations
- Festive Twist: Add a pinch of nutmeg or cinnamon along with cardamom for warm, festive flavors. Garnish with fresh rose petals or edible dried fruits for a beautiful presentation.
- Health Boost: Stir in some finely grated carrots or shredded coconut for extra nutrients and texture. You can also use jaggery instead of sugar for a more natural sweetness.
Storage
Store the payasam in an airtight container in the refrigerator. It will stay fresh for 2-3 days. Before serving, gently reheat on low heat and stir well—add a splash of milk if it has thickened too much.
This payasam is not recommended for freezing, as the texture can change and become grainy or watery when thawed.
Top Tips
Here are some top tips for making perfect Saamai Paal Payasam:
- Rinse the little millet thoroughly to remove any impurities before cooking.
- Cook the millet slowly in boiling milk on medium heat for a creamy texture.
- Stir occasionally to prevent the millet from sticking to the bottom of the pan.
- Allow the milk to reduce well—it enhances the flavor and thickens the payasam naturally.
- Roast cashews in ghee until golden brown for a rich, nutty crunch.
- Add sugar gradually and adjust sweetness to your taste.
- Use fresh cardamom powder for the best aroma and flavor.
- Serve warm or chilled, depending on your preference.
- Avoid freezing to keep the texture intact.
- For a special touch, garnish with saffron strands or dried rose petals
Related
Looking for other recipes like this? Try these:
Recipe Card
Saamai Paal Payasam Recipe | Little Millet Kheer Recipe
Ingredients
- ¼ Cup Little Millet (Samai)
- 2 Cups Milk
- 6-7 Cashews
- 1 teaspoon Ghee (Clarified butter)
- ¼ Cup Sugar
- ¼ teaspoon Cardamom Powder
Instructions
- Pour the milk into a pan and place it over medium heat. Stir occasionally until the milk begins to boil. Meanwhile, rinse the saamai thoroughly and set it aside.2 Cups Milk
- When the milk starts to boil, add the rinsed saamai and mix well. Reduce the heat to medium and stir occasionally. Allow the saamai to cook while the milk reduces to half its original quantity. This slow reduction enhances the flavor and texture, often making cardamom powder optional. It will take about 20 minutes for the saamai to cook fully and the milk to thicken. Once the saamai is cooked, add sugar and stir well. Let the kheer simmer for another 5 minutes before removing it from the heat.¼ Cup Little Millet (Samai), ¼ teaspoon Cardamom Powder, ¼ Cup Sugar
- In a separate pan, heat the ghee and fry the cashews until they turn golden brown. Add the roasted cashews to the payasam and mix well. Remove the payasam from the heat.1 teaspoon Ghee (Clarified butter), 6-7 Cashews
- The delicious Saamai Paal Payasam (Little Millet Kheer) is now ready to serve!
Notes
- We can soak few saffron strands in warm milk and add it to get a nice color
- Little millet cooks faster and hence I have added it directly in milk. If you want, we can cook the little millet in water separately and add it to milk later
