• Skip to main content
  • Skip to primary sidebar

Blend with Spices logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipe Index
  • Festival Recipes
  • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipe Index
    • Festival Recipes
    • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Festival Recipes

    Last Updated: July 17, 2020 | First Published on: December 6, 2011 by Hari Chandana Ponnaluri

    Kobbari Korra Biyyam Payasam ~ Millet and Coconut Kheer

    20 shares
    Foxtail Millet and Coconut Payash
    Ingredients :
    • Millet / Foxtail Millet : 1 cup
    • Grated fresh coconut : 1 cup
    • Powdered Jaggery : 1.5 cups
    • Milk : 2 to 2.5 cups
    • Water : 3 cups
    • Cardamom Pods : 4
    • Chopped Almonds : 1 tbsp
    • Chopped Cashews : 1 tbsp
    • Raisins : 1 tsp
    • Ghee : 1 tbsp

     

     ~ Kobbari Korrala Payasamu ~
     Method : 
    1. Crush the cardamom seeds coarsely with a mortar and pestle and keep it aside.
    2. Heat the ghee in a sauce pan. Add and fry the chopped nuts. Set aside when the nuts turn golden brown color.
    3. In the same pan, add 3 cups of water and boil for a few minutes. Reduce the flame to low.
    4. Add the rinsed millet and mix well.
    5. Cover with a lid and cook for about 15 to 20  minutes, stirring in between.
    6. When it’s done, add the powdered jaggery and grated coconut and allow the jaggery to melt.
    7. Add the milk and freshly ground cardamom powder and cook for another 5 minutes.
    8. Switch off the flame and garnish with roasted nuts and raisins.
    9. Serve as a dessert.
    • You can also check other Kheer recipes here
    • Check out other recipes of Millet here
    • Back to Recipe Index

    More Festival Recipes

    • Nellikai Sadam (South Indian Amla Rice)
    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
    • Upma Kozhukattai
    20 shares

    Reader Interactions

    Comments

    1. Padmaja says

      January 01, 2018 at 8:17 am

      Can we grind coconut and use instead of grated coconut

      Reply
      • Hari Chandana Ponnaluri says

        January 02, 2018 at 1:51 am

        Yes, you can! 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

    More about me

    Popular Recipes

    • 5 Ingredient Raspberry Chia Pudding Recipe – Step by Step Photos + Video
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Cherry Cream Cheese Spread
    • Vegan Creamy Tomato Coconut Pasta
    • Chocolate Crinkle Cookies (Eggless)
    • Eggless Sweet Corn Cake with Vanilla Glaze

    Indian Festival Recipes

    • Mambazha Pulissery (Kerala Style Mango Curry)
    • Thandai Sheera
    • Instant Pot Sweet Pongal
    • Custard Rasgulla
    • Paan Ladoo
    • Coconut Halwa with Condensed Milk
    See more Festival Recipes →

    Footer

    About

    • Privacy Policy

    Don’t Miss A Recipe!

    Subscribe to our mailing list

    Contact

    • Contact

    Copyright © 2020 Blend with Spices