Ragi Payasam Recipe | How to make Panjapullu Payasam with Jaggery

Ingredients for Ragi Payasam (Panjapullu Payasam):

1. Ragi (Panjapullu) – ½ cup
2. Water – 4 cups
3. Jaggery scraped – 1.5 cups
4. Sugar – ½ cup
5. Thick coconut milk – 1 cup
   Cardamom powder – ½ small spoon
6. Ghee – 2 big spoons
7. Cashew nut – 25 gm
   Raisins – 25 gm
8. Coconut scraped – 1 cup

How to prepare Ragi Payasam (Panjapullu Payasam)?

1.  Soak ragi for two hours, and grind it using a mixer.
2. Add a little water and squeeze it. Then filter it to remove the waste.
3. Add 4 cups of water and cook ragi on a low flame. Keep stirring to avoid lumps.
4. When the contents thicken, add scraped jaggery, and sauté the contents.
5. When jaggery melts completely, and the contents turn dry, add sugar and fry for 5 more minutes.
6. Add thick coconut milk and cardamom powder and stir well.
7. When payasam starts to boil, take the pan from the flame.
8. Heat ghee in another pan and fry raisins and cashews.
9. Remove fried raisins and cashews, and fry scraped coconut till it turns golden brown.
10. Sprinkle roasted ingredients on the top of the payasam and serve.

Courtesy: Vanitha Magazine, April 1-14, 2020

Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images to read.