INGREDIENTS:
Thinai/ Foxtail millet - 1/2 cup
Jaggery - 1 cup
Milk - 1 cup
Cardamom powder - 1/2 tsp
Ghee
Cashewnut - 10
METHOD:
1. Heat ghee in a pan and fry the cashews until golden brown and keep aside.
2. Wash thinai and drain all the water and add in the same pan with a little ghee and saute until hot.
3. Boil milk and allow to cool.
4. Pressure cook thinai with 1 1/2 cups of water up to 4 whistles on high flame. Do not mash it.
5. Add little water to the jaggery, allow to boil and filter it.
6. Heat the filtered jaggery in a tawa, when it becomes slightly thick add the pressure cooked millet and stir well to avoid forming lumps.
7. Cook on low flame until both gets blended.
8. Add cardamom powder, cooled milk and fried cashews.
9. Healthy and tasty Thinai payasam is ready.
Note:
Do no add hot milk, since the payasam might get curdled because sometimes a little salt may be added with jaggery.
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Jaggery - 1 cup
Milk - 1 cup
Cardamom powder - 1/2 tsp
Ghee
Cashewnut - 10
METHOD:
1. Heat ghee in a pan and fry the cashews until golden brown and keep aside.
2. Wash thinai and drain all the water and add in the same pan with a little ghee and saute until hot.
3. Boil milk and allow to cool.
4. Pressure cook thinai with 1 1/2 cups of water up to 4 whistles on high flame. Do not mash it.
5. Add little water to the jaggery, allow to boil and filter it.
6. Heat the filtered jaggery in a tawa, when it becomes slightly thick add the pressure cooked millet and stir well to avoid forming lumps.
7. Cook on low flame until both gets blended.
8. Add cardamom powder, cooled milk and fried cashews.
9. Healthy and tasty Thinai payasam is ready.
Note:
Do no add hot milk, since the payasam might get curdled because sometimes a little salt may be added with jaggery.
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