Making Of Palm Jaggery Syrup : Combine Palm Jaggery And Water In A Sauce Pan. Cook On Medium High Heat Until The Jaggery Is Completely Dissolved And The Liquid Starts To Boil.
Lower The Flame And Simmer Until A Thick Syrup. Remove From Heat. Strain The Syrup Through A Strainer To Remove Any Impurities. Let It Cool.
Method For Making Payasam: Wash The Barnyard Millet In Water. Boil It Along With Milk And Little Water.
Add A Pinch Of Salt, Crushed Cardamom And Then Cook Well The Millets. If Required Add More Water.
Meanwhile Add The Carrots, Little Water, A Pinch Of Salt And Pressure Cook For 2 Whistles.
Once The Cooker Pressure Is Released, Transfer The Palm Jaggery Syrup And The Cooked Millet To It And Mix Well.
Cook The Payasam Mixture In Low Flame For 5 More Minutes Fry Cashews, Coconuts, Dry Fruits In Ghee
Add It To The Payasam. Payasam Ready...
