Thinai payasam recipe
Jaggery based foxtail millet kheer recipe
Servings: 4
Ingredients
- ¼ cup Thinai arisi | foxtail millet
- ½ cup Jaggery
- 1 cup Milk
- 1 tsp Ghee
- 5 Cashew nuts
- a pinch Cardamom powder
- a pinch Dry ginger powder sukku
Instructions
- Add ghee to a pan roast the cashew nuts and keep it aside.
- In the same pan add the thinai and dry roast it for a few minutes.
- 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.
- Meanwhile, melt jaggery in a pan 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.
- 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.
- Thinai payasam is ready for neivedhyam.
Notes
Notes:
• You can add ghee-roasted coconut bits to the payasam.
• 1-2 tbsp 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.
• You can add 1/2 cup of thick coconut milk along with 1/2 cup of second coconut milk in the end instead of adding fresh milk.
• If adding coconut milk add both the first and second coconut milk together and mix well and give it one boil and switch off. Thinai payasam is ready.
