Sunday, April 13, 2014

Thinai Payasam Recipe - Foxtail Millet Payasam

Wishing you all a very happy tamil new year!!
Thinai Payasam Recipe

I wanted to try thinai payasam(foxtail millet kheer) since I started experiment with the millet and when I was thinking of some special post for april 14th tamil new year, also I was guilty that I hadnt posted millet recipes for a while now so this thinai payasam was apt. The payasam came out so good, it was creamy and tasty.....Why not try millet payasam for a change am sure you will love it too.

I will be in Chennai next week, have the pics ready for next weeks posts but have to find time and mood to post it...Lets see :)
Thinai Payasam Recipe

Thinai Payasam Recipe

Preparation Time:10 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Payasam / Kheer | Recipe Cuisine: South Indian

Thinai (Foxtail Millet) - 1/2 cup
Jaggery - 3/4 cup(crushed)
Boiled & Cooled Milk - 1/2 cup
Ghee - 1.5 tsp
Cashews - 1 tbsp broken
Elachi powder - a tiny pinch

Method:

  1. In a tsp of ghee roast thinai till nice aroma wafts and the color changes slightly.Now add water and let it cook till it turns soft.While thinai cooks roast the cashews 1/2 tsp ghee and set aside.
    How to make thinai payasam - Step1
  2. Powder jaggery....I used my hand mortar and pestle for this.Measure 1 cup and transfer it to a mixing bowl.Add water to it.Mash it up well, I used my potato masher for this.Strain to remove impurities.
    How to make thinai payasam - Step2
  3. Heat it up to melt it and boil in medium flame for 3mins until frothy and slightly thick.In low medium flame,add cooked thinai and stir well to avoid lumps.Cook for 3mins, Keep stirring.Now add elachi powder.
    How to make thinai payasam - Step3
  4. Add milk and keep stirring continuously.One it all combines together, add roasted cashews give a quick mix and switch off.
    How to make thinai payasam - Step4
Serve hot / warm.I love it chilled :)
Thinai Payasam Recipe

My Notes:

  • Use milk at room temperature.Take care while adding milk, keep stirring continuosly to avoid milk from curdling.
  • Thinai cooks faster so I cooked it in tawa itself.You can even pressure cook it with 1:2.5 cups ratio for 2 whistles.While cooking thinai dont mash it up, you should be able to feel the texture while eating.
  • If you want a more richer version then cook thinai itself in milk instead of water.
  • You can even add 1/4 cup coconut milk for extra flavour.Add it after adding milk.
  • Make sure you make the jaggery syrup slightly thick before adding thinai so that payasam is creamy and not watery.
  • I used normal vellam(jaggery) , you can even use paagu vellam.
Thinai Payasam Recipe


Written by: SHARMILEE J

14 comments:

  1. Looks delectable...lovely clicks. Happy Tamil new year sharmi...

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  2. very creamy.. I love it chilled too I just had it for my lunch

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  3. I love this payasam.. yummy and healthy!!

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  4. very delicious payasam!!! love it.. bookmarked!!

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  5. Hi Sharmi,
    Last week only I tried this payasam for an occasion, it tastes awesome. I tried with saamai also before and it was nice. I added little moong dhall with the millets.
    your's look great as usual.

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  6. Happy Tamil New year to you and your family !

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  7. Healthy fibre rich payasam, happy new year wishes.

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  8. Thats awesome sharmi....happy new year to you too.. btw, can we meet at chennai if you are available free?

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  9. Happy New Year to you.....Payasam sounds new to me....but looks yum....

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  10. Healthy payasam dear!!!! tamil new year wishes to u and ur family

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  11. It's such a joy to look at your photograph with the peacock feather. Amazing click!

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  12. Tried this today and it came out well. Thanks for the recipe

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