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Thinai Payasam | Millet Payasam

Thinai Payasam is a mild sweet dessert made by cooking thinai (foxtail millet) in jaggery syrup & milk. Thinai Payasam is the tastier form of millet, healthier form of dessert and an alternate to the regular payasam.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings2 cups
AuthorSharmilee J

Ingredients

  • 1/2 cup thinai / foxtail millet
  • 3/4 cup jaggery crushed
  • 1/2 cup milk boiled & cooled
  • 1.5 teaspoon ghee
  • 1 tablespoon cashews broken
  • a tiny pinch cardamom powder

Instructions

  • In a teaspoon 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 teaspoon ghee and set aside.
  • 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.
  • 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 cardamom powder.
  • Add milk and keep stirring continuously. One it all combines together, add roasted cashews give a quick mix and switch off.
  • Serve Thinai Payasam hot / cold.I love it chilled 🙂

Notes

  • Use milk at room temperature. Take care while adding milk, keep stirring continuously 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 don't 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.
Nutrition Facts
Thinai Payasam | Millet Payasam
Amount Per Serving (150 g)
Calories 603 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 17mg6%
Sodium 26mg1%
Potassium 222mg6%
Carbohydrates 117g39%
Fiber 4g17%
Sugar 79g88%
Protein 8g16%
Vitamin A 99IU2%
Vitamin C 0.03mg0%
Calcium 106mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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