Wishing you all a very Happy Tamil New Year. Today apart from preparing Mango Pachadi and paruppu vada, I made this payasam with millet. All of you know my love for millets. I love to include millets in my diet as often as possible. Though I have prepared this payasam with foxtail millet, you can do this with little millet or barnyard millet also. Today we will learn how to make foxtail millet payasam following our easy recipe with step wise pictures.
Thinai Payasam Recipe-Foxtail Millet Kheer
Prep Time : 10 mins
Cook Time : 30 mins
Serves: 2
Recipe Category: Dessert
Recipe Cuisine: South Indian
Ingredients needed
Serves: 2
Recipe Category: Dessert
Recipe Cuisine: South Indian
Ingredients needed
Foxtail millet-Thinai -1/2 cup
Jaggery-1 cup
Milk (boiled and cooled)- 2 cups
Cashew nuts – 10-12
Raisins -15-20
Cardamom powder -1/4 tsp
Ghee -1 tsp
Preparation
Heat a tsp of ghee and fry the cashew nuts and raisins separately. Remove it and in the same pan, fry thinai until it is slightly hot to touch. If required add another 1/2 tsp of ghee to fry thinai/foxtail millet.
Pressure cook foxtail millet with 1 1/2 cup of water for 3 whistles or you can cook in a pan with lid. Check out my detailed post on How to cook millet.
Dissolve jaggery in 1/4 cup of water and filter it to remove the impurities.
Method
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.
Check out more Payasam Recipes
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wow…looks super tempting n delicious…
Too tempting …shall try it very soon
Is there any extra work to make it for my competition pls reply me fast
I cannot get what you are asking me. Anyway, you have to dry roast thinai and take it. If you use pure jaggery powder, no need to filter it.
Tried thinai payasam for tamil new year and it came out well .. Thanks for the healthy delicious recipe ..
Hi, I am new to your site and new to cooking. In your post on "How to cook millets" you have told that thinai has to be soaked for one hour. Here in thinai payasam when we should soak? Whether before roasting or after roasting? Kindly clarify. ___ CHITHRA
You do not have to soak if you roast it.