Meena's Taste Mantra

Thinai Payasam | Foxtail Millet Sweet Kheer

Millets are very nutritious as they are Gluten Free and have lots of fiber apart from a host of nutritional benefits! I ensure that we have a medley of millets every week so that this adds to our Health Quotient!

Appa fondly remembers his childhood days when the neighbouring farms used to grow various Millets and his grandma used to make delicious recipes from millets! As Amma tries out various recipes with millets, many nostalgic memories are shared by Amma Appa about how they used to relish these nutritious grains!

Amma was keen to make a wonderful spread and for sweet she was very excited to make this delicious Thinai Payasam. These lovely golden yellow tiny grains look so beautiful and when they are being cooked their aroma is simply mouthwatering!

Thinnai Foxtail Millet Navanne Kora Kangini

METHOD

In a frying pan, heat ghee and add cashew and raisins. When raisins are puffed, remove raisins and cashew to a plate and keep aside.
In the same frying pan, add Foxtail Millet and dry roast it for 3 minutes on low flame. The colour will change slightly and a nice aroma will waft.
Add water to the roasted Foxtail Millet and let the water come to a boil. It will take approximately 15 to 20 minutes for the Foxtail Millet to cook.
Once Foxtail Millet is cooked, add grated gur and mix well. Stir occasionally till gur melts and combines.
Cook for another 3 to 4 minutes, stir occasionally to ensure the payasam does not get stuck to the bottom of the pan. Switch off the flame.
Boil milk in a seperate vessel and switch off the flame.
Once both the milk as well as cooked Foxtail Millet in gur comes to room temperature, only then add the milk and mix well.
Add elaichi powder, roasted cashews and raisins,
Transfer to a serving bowl.
Garnish with few saffron strands.
Thinnai Payasam is ready for naivedhyam.

This Payasam Amma generally makes for the Friday evening Pujai. This is a must during Navratri Season. This makes a great option while Fasting!

I love this payasam when chilled and since this should not be heated once made...even more a delight!

Note:

a. The temperature of Milk must be of room temperature while mixing with the jaggery cooked Foxtail Millet or else the milk will curdle. Hence as a precaution, we let both to attain room temperature and then mix them well.

b. This payasam must not be reheated, else it will curdle.

We have used:

1. Naturally Yours Foxtail Millet

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.