Happy Ugadi dear readers and the celebration feels complete with a cup of Payasa. The recipe for this Ugadi is a very unique and authentic recipe, prepared using Navani / Indian barnyard millet or sawa millet. Navanakki Payasa is popular in North Karnataka. This payasa is prepaed on Nagara Panchami festival.
Time Required: 25 Minutes
Ingredients:
1 Cup Navanakki / Millet without the husk
1 1/4 Cup Jaggery
5 Cardamoms, crushed
1 Cup grated fresh Coconut
2tsp Gasagase / Poppy Seeds, Roasted
2tsp Kadalebele / Bengal Gram Dal
Picture1: Navani with husk and without husk, and only husk
Method:
Cook Navanakki and Kadalebele in cooker until soft. Remove to a pan and add Jaggery and let it boil. Add a cup of water, if it is too thick.
Picture2 – Navani Akki (Navani without husk)
Grind Coconut and Gasagase to a paste. Add this to the boiling Payasa. Add Cardamom and mix well. Remove to a serving bowl and serve.
