Festival RecipesThinai payasam recipe | foxtail millet kheer |millet recipes

Thinai payasam recipe | foxtail millet kheer |millet recipes

Thinai arisi | Foxtail millet ( Kangni in Hindi, Kora in telugu | Navanne in Kannada |Thina in malayalam ) is an easily available millet variety. My mom made kheer during our trip to India in june. I thought i will give it a try so that it will be helpful for those who make kheer | sweet everyday for Navratri . For my readers in Singapore, Thinai arisi is available in Mustafa center ( in the sugar section) and also in few shops in little india.  Check out my Navaratri 2014 combo recipes.


Thinai payasam recipe

  Preparation Time : 5 mins | Cooking Time : 35 Mins |   Serves : 3-4

    Thinai arisi | foxtail millet  1/4 cup
    Jaggery  1/2 cup
    Milk      1 cup
    Ghee    1 tsp
    Cashew nuts   5
    Cardamom powder   a pinch
    Dry ginger powder (sukku)  a pinch  (optional)     



  • Add ghee in a pan and roast the cashew nuts and keep it aside.
  • In the same pan add the thinai and dry roast it for few minutes .
roast-cahews add-thinai
  • Add 1 cup of water to this . Let it boil till it  becomes soft. It took 20 minutes to get the thinai to get cooked. If you want you can cook in a pressure cooker for 2-3 whistles.
roast-thinai Thiani-cooked
  • Meanwhile melt jaggery in a pan and filter the impurities and allow this to boil for 5 minutes in a low flame and switch it off. Boil the milk also and allow this to cool completely. Add the melted jaggery to the cooked thinai and boil for 2 minutes.
jaggery-melt Add-jaggery
  • Switch off the flame. Allow this to cool a bit and add the completely cooled milk.
  • Add cardamom powder, sukku(dry ginger) and roasted cashew nuts.
add-elachi payasam
  • Thinai payasam is ready for neivedhyam.


  • You can add ghee roasted coconut bits to the payasam.
  • 1-2 tblsp of moong dal can also be added to this.
  • Never add hot milk to the jaggery mixture. the milk will get curdled.
  • You can add chilled milk from the refrigerator too. But allow the jaggery thinai mixture to cool and then you add.

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