Boil the filtered jaggery, when it becomes slightly thick, add the cooked foxtail millet.
Cook on medium flame until it gets blended well with the jaggery.
Then add cashew nuts, raisins and cardamom powder.
Simmer and add milk, heat it on low flames for a few seconds and switch it off. Do not boil too much after adding milk. I would like to make one thing clear here. Whenever you make any payasam with jaggery and milk, either the jaggery syrup should be at room temperature or the milk should be at room temperature. If both are hot, there are chances of the milk getting curdled as some variety of jaggery available in shops have a little salt in them.
Enjoy this healthy and delicious Payasam hot or cold. Find more Millet Recipes.