December 21, 2015

Thinai Payasam (Foxtail millet Kheer)

The best alternative to usual rice payasam which tastes yummy with the nutty texture of this fibrous rich millet  packed with proteins and chewy in nature. Use this low glycemic grain to make this slurping dessert...


Pre time: 05 mins
Cooking time: 30 mins
Serves: 4

Ingredients for making Thinai Payasam (Foxtail millet Kheer):

Thinai/Foxtail millet 150 gms ( 1 cup)
Jagerry powdered 3 cups
Cardamom powder 1/2 tea spoon
Saffron strings soaked in atwo table spoons of warm milk 4 strings
Finely chopped coconut pieces, cashews and raisins fried in ghee 2 tb spoons
Whole milk 1/2 litre (500 ml)

How to make Thinai Payasam (Foxtail millet Kheer)?

Wash the millets well and drain the water out. Keep aside.
Heat a pressure pan and dry fry the millet in the pan till it gets roasted well.
Add water in such a way that 1/2 inch above the millets .
Close the pan with the lid and pressure cook for 5 to 7 whistles.

In another stove boil the whole milk in low flame till it becomes thick forming creamy layers . (It can be done in advance and keep aside)
Once the steam is released again switch on the stove and with a ladle mash the millet well and add the jagerry powder.
It melts and gives out water.
Let it to boil till the raw smell of the jagerry goes off.
Add the cardamom powder.

Switch off the stove and add the creamy milk, saffron soaked milk  and mix well.
Garnish with nuts.