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
- 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.
- 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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