Mango Millet Payasam/Foxtail millet Mango Kheer

We are in july and from August the festive season starts, First comes Varalaksmi Vratham, Sri Jayanthi, Chathurthi, Navrathri, the list is long, we need an entire post to talk about it.
Kheer is the first delicious treat, that happens in every Indian household, no matter what the festival is. We  actually don’t need a reason to make one. Like for example, at amma’s place, she makes kheer every friday, i make it whenever i have extra milk, which happens every week.  This mango season, i wanted to try kheer with king of fruits!!  So i made this yumm kheer with foxtail millet and mangoes. I know my people well, so made a large quantity which they relished warm on the day i made and chilled on the next day. In a way this kheer is way too healthy, with millets, mangoes and milk, never mind the little sugar that binds all the three together, just chill and enjoy.
3 cups of Full fat milk
1/4 cup of Foxtail Millet/Thinai
1/2 cup sugar
3/4 cup mango puree (fresh or canned) i used fresh mangoes,3 Kesar mangoes, pulp removed
a generous pinch of saffron
4 pods of cardamon,crushed
2 nos cloves, crushed
3 tbsp almonds, roughly pounded
3 tbsp cashewnuts, roughly pounded
2-3 tbsp pistachios for garnish
  • Dry roast the foxtail millet in a pan until blooms a little, When i say bloom, it will change color  to white. Take care while roasting, keep the flame simmer. Remove the roasted millet to a separate plate.
  • In a heavy bottom saucepan, take the milk, and let it boil in a medium heat. Once it starts to boil, simmer the flame, add crushed cardamom, cloves and saffron to the boiling milk and mix well.
  • Now slowly add roasted millet to the milk. Let it boil in a simmer flame and allow the millet to cook. It will take areound 12-15 minutes for the millet to cook. Once it cooks, add sugar to the kheer and mix well.
  • While the millet is cooking in the milk, wash the mangoes, remove the pulp and blend it smooth. Keep aside until use.
  • By this time, one quarter of the milk would have reduced. Let it sit on the stove for another 15 minutes in a simmer flame. Now add roughly pounded almonds and cashewnuts to the kheer and mix well. 
  • Remove it from the flame. Let it cool for 10 minutes. Now to this kheer, add mango puree and mix well. Let it sit for 15 minutes for the flavors to mingle well. Serve warm with a garnish of pistachios.