Navane Payasa | Foxtail Millet Pudding

Navane Payasa Recipe is a traditional and healthy South Indian dessert made using foxtail millet (navane), jaggery, and coconut milk. This dish is commonly prepared during festivals like Ugadi or special family gatherings, and it combines taste with nutrition beautifully. Unlike regular payasam made with white rice or refined ingredients, this version uses whole, gluten-free millet that’s rich in fiber, protein, and essential minerals.

🍚 What is Navane (Foxtail Millet)?

Navane, known as foxtail millet in English, is a small-seeded grain that has been cultivated in India for centuries. It is highly digestible and a rich source of iron, calcium, and antioxidants. In Karnataka and other southern states, millets like navane are used in both savory and sweet dishes due to their nutritional density and traditional importance.

Ingredients for Navane Payasa:

• ½ cup Navane (foxtail millet)
• 1 cup thick coconut milk
• ½ cup jaggery (adjust to taste)
• 1 tbsp ghee
• 5–6 cashews
• 5–6 raisins
• 2 crushed cardamom pods
• Water for cooking

Preparation:

1. Wash and soak the foxtail millet (navane) for 30 minutes.
2. Cook the millet in 1.5 cups of water until soft.
3. In a separate pan, melt jaggery with a little water to make a syrup.
4. Add the syrup to the cooked millet and mix well.
5. Pour in the coconut milk and allow it to simmer for a few minutes.
6. In a small pan, heat ghee and roast cashews, raisins, and cardamom.
7. Add the roasted mixture to the payasa and stir gently.
8. Serve warm or chilled.

Health Benefits:

• Gluten-free: Suitable for people with gluten intolerance
• Rich in fiber and protein: Supports digestion and energy levels
• Made with jaggery, not sugar: Better for managing blood sugar levels
• Coconut milk: Adds healthy fats and natural creaminess

Tips to Customize:

Sprinkle a pinch of nutmeg for added warmth

Add chopped dates for extra sweetness

Use almond or oat milk instead of coconut milk for a twist