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Thinai Payasam

Written By Super Samayal on Saturday, May 7, 2016 | 11:10:00 PM

Thinai Arisi (Foxtail Millet) payasam is one of the healthy and delicious recipe which could be prepared pretty fast and it is similar to rice payasam.

Its believed that Thinai has lots of health benefits like removing impurities from Uterus especially during the time of post pregnancy.  It contains iron & carbohydrates, controls cholesterol and balances the  body heat during winter season. 

On the occasion of Mother's Day, I wish to dedicate this healthy dessert to all the lovely Mothers.  

Happy Mother's Day !!



Ingredients :

Thinai (Foxtail Millet) - 1/2 cup
Moong dal - Less than 1/4 cup
Jaggery - 3/4 cup
Boiled and cooled Milk - 2 cup
Water - 1/12 cup
Coconut - 2 tbsp
Cardamom Powder - 1/2 tsp

Seasoning :

Cashew - 1 tbsp
Raisin - 1/2 tbsp
Chiroli  - 1/2 tbsp
Sliced Badam - 1 tbsp
Ghee - 1 1/2 tbsp



Method :

  • Heat 1/2 tsp Ghee in a pressure cooker for roasting thinai till nice aroma comes out of it and color of the thinai also slightly change. 
  • At the end add moong dal to that and roast for further few more seconds. This step is necessary to avoid forming lumps while adding water.
  • Add coconut and water to the roasted thinai and let it cook for 2 whistles and turn of the flame.
  • This extract of coconut would give additional taste to thinai while cooking. 
  • Keep aside the cooker until the pressure releases.
  • Sometimes jaggery may contain impurities and small stones.  For removing that add jaggery and 1/4 cup of water in a small pan, allow this mixture to heat and wait until it dissolve. Turn of the flame and strain the water. 
  • Once the pressure releases open the cooker, now add milk to cooked thinai and place it again on the medium flame and allow it to boil.  
  • Give a gentle mix in between to avoid sticking at the bottom. 
  • Now add jaggery water and cardamom powder to the boiling milk and stir well until it get mixed properly.
  • Turn the flame to simmer and let it boil for further 5 minutes and turn off the flame. 
  • Heat ghee in a pan add cashews, raisins, chiroli and badam and roast them till golden brown and add it to payasam.
  • Serve hot / warm  or chill.

Tips

  • Thinai could even be cooked directly also by adding 2 cups of water for 1/2 cup of Thinai. 
  • Make sure while adding jaggery syrup to the milk, put the flame to simmer to avoid curdling.
  • I used powdered jaggery, you can even use normal jaggery also.
  • Adding badam and chiroli is optional.
  • Payasam might turn to thick once its cools down. Adjust it by adding some warm milk to that.
  • This payasam could offered to God as prasadh during festive season too.  


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