Thinai payasam

millet kheer with palm sugar

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First, Add ghee to a wide heavy bottomed pan and heat on medium flame
Add almonds and saute for 30 seconds
Furthermore, add millet vermicelli; mix well and the roast turns aromatic and slightly changes color

Add milk; mix well and boil for 5 minutes
Furthermore, add palm sugar; mix well and cook for 1+ 1/2 minute
Add evaporated milk and mix well
Furthermore, add cardamom powder and a pinch of salt; mix well and cook for 3 minutes
Turn off the stove and serve warm

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I have used white almonds. You can use any variety of nuts according to your choice
Always roast millet vermicelli, which gives the perfect texture for the payasam. It also turns the payasam aromatic
you can cook millet in water and add milk. To make millet kheer rich and delicious I personally prefer cooking in milk
use any variety of sweeter of your choice. If you are using jaggery or palm sugar make sure it is without impurities else milk might curdle
The palm sugar I used was without any impurities so I added it directly. If you are doubtful, filter then add
It is preferred to use hot milk while making payasam as it helps for faster cooking
the amount of milk depends on the way you prefer payasam. My measurement yields rich, thick creamy payasam. If you prefer liquid millet vermicelli kheer adjust milk/water accordingly
Evaporated milk makes the payasam extra delicious. If you don't have it, boil 4 cups of milk till reduce to 1/3 quantity and add it to the payasam