Thinai payasam | Foxtail Millet Payasam with step by step photos and detailed explanation
Since Karthigai deepam falls on 5 of this month ,though we celebrate it on 6th december . I thought i can share some payasam with Thinai(foxtail millet ingredients ). As most of my readers knew that we are not fond of payasam. So very very few recipes are here in this blog. So i thought i should post something sweet for the festival occasion. So this thinai payasam is one of the easy recipe with few ingredients yet rich payasam, from your usual preparations. My husband who is not much fond of the payasam, loved this thinai payasam.
Foxtail or Italian millet (setaria italica) is one of those forgotten grains that were a part of ancient Tamil culture. Foxtail millet, called ‘Thinai’ in Tamil, is offered to Lord Muruga, the patron deity of Tamil Nadu. In China, foxtail millet is the most common millet and one of the main food crops, especially among the poor in the dry northern part of that country. (source – Net) Foxtail millet is apt for sweet recipes, where you can make sakarai pongal , ladoo , kheer and payasam recipes,.
The sweet i mentioned is a right amount if you are using 2 cups of water, Else if you are increasing the water, do Increase the sweet amt too. Foxtail cooks easily so keep your eye on the kadai
Foxtail millet – 3/ 4 cup
Jaggery – 1 cup powdered
elachi – 2 nos (cardamon)
Water – 2 to 3 cup adjust as per the thick consistency
Milk – 1 cup
ghee – 2 tbsp
milk – 1 cup
cashews – as required to temper
chopped coconut pieces – as required to temper
Take a kadai and saute the foxtail millet before it changes its colors, Off the flame allow it to cool
Then grind in to coarsely.
Now take a kadai and add the grind foxtail millet with 2 cups of water, keep the flame in medium and wait till it cooks, it needed you can 1/2 cup of water. Mean while take a jaggery and pour 1/4 of water, allow it to heat and wait till its dissolve,off the flame and strain the water, completely.Once you can see the cooked foxtail, then add the jaggery water, and give a gentle mix. Also add the elachi, and keep the flame in medium for 5 minutes, wait till it mixes well.
Now take a cup of milk and add it to the mixture and stir it nicely.Off the flame .In other pan just heat the pan and ghee once melt, fry the cashews and coconut bites transfer it to the payasam.
You can reserve few fried coconut bites which can be added while serving.
- If you are adding more than 2 cups of water , then sweetness to be increased
- Also after adding the milk, do not keep the flame high and long time. Just give a mix and off the flame, as it tend to curdle.
- Adding coconut bites are optional but i do recommend.
- Foxtail easily gets cooked, so caution needed when it is on the stove.
- while grinding do not make a powder, just a coarse grinding is enough .
- foxtail millet can be directly cooked, instead of sauteing and grinding.
- Adjust the payasam consistency as per need.