Thinai payasam recipe

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 Thinai pesarattu, Thinai ven pongal, thinai salad

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Thinai payasam recipe

Jaggery based foxtail millet kheer recipe

Course Sweet, Traditional sweet

Cuisine South Indian

Keyword Festival recipes, Navratri recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jeyashri suresh

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.

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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.

• 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:

• 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.