Thinai payasam recipe – Foxtail millet kheer – Thinai payasam in Tamil

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 would give it a try so that it will be helpful for those who make kheer | sweet every day for Navratri. For my readers in Singapore, Thinai arisi is available in the Mustafa center ( in the sugar section) and also in a few shops in Little India. Check out my Navaratri 2014 combo recipes .

Also check out T hinai pesarattu , Thina i ven pongal , thinai salad

Thinai-arisi - 1

Method:

  • 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.
Foxtail-millet-kheer - 2

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.
thinai-payasam - 3

Thinai payasam recipe

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