Nattu Kambu Payasam (also known as Pearl Millet Payasam) is a traditional South Indian dessert made using nattu kambu (pearl millet), jaggery, coconut milk, and a blend of aromatic spices. It’s a healthy, comforting dish that’s often enjoyed during festivals or as a wholesome treat.

Here's a detailed recipe to make Nattu Kambu Payasam:

Ingredients:

• 1/2 cup Nattu Kambu (pearl millet)
• 3 cups Water (for cooking millet)
• 1 cup Fresh coconut milk (you can use store-bought coconut milk too)
• 1/4 cup Jaggery (adjust to taste)
• 2 tablespoons Ghee (clarified butter)
• 1/4 cup Cashews
• 1/4 cup Raisins
• 1-2 cardamom pods, powdered
• A pinch of saffron (optional)
• A pinch of salt (optional)                              

 Instruction:                                                       

• Cook Millet: Rinse and cook nattu kambu with 3 cups water in a pressure cooker (3-4 whistles) or in a pot (20-25 mins).
• Make Jaggery Syrup: Melt jaggery in 1/4 cup water, strain, and set aside.
• Combine Ingredients: Add jaggery syrup to cooked millet. Simmer for 5-7 minutes.
• Add Coconut Milk & Spices: Add coconut milk, cardamom powder, and optional saffron. Simmer 5-10 minutes.
• Fry Garnish: Heat ghee, fry cashews and raisins until golden, then add to payasam.
• Simmer & Serve: Stir, adjust sweetness, and simmer for 2-3 minutes. Serve warm or chilled.

Enjoy!        

Tips:

• Jaggery: You can use dark jaggery for a richer flavour.
• Coconut milk: Use fresh coconut milk for a creamier texture. If using canned coconut milk, choose unsweetened varieties.
• Sweetness: Adjust the sweetness based on your preference. You can also experiment with adding a bit of sugar if needed.
• Variation: You can add other dry fruits like almonds or pistachios for extra flavour and crunch.