Thinai Payasam Recipe (Foxtail Millet Payasam)
Thinai Payasam (Foxtail Millet Payasam) is a delicious South Indian dessert made using millet, jaggery, coconut milk, and a few other ingredients. Use my easy to make it.
Do try my Semiya Payasam as well.
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I use foxtail millet a lot these days. It is a great substitute for white rice and pairs very well with veg curries and dals. I have wanted to make millet payasam for a long time, so today I gave it a try, and it turned out pretty well. I am sharing the recipe with you all.
About Thinai Payasam
Thinai Payasam (Foxtail Millet Payasam) is a South Indian dessert made using thinai, coconut milk, jaggery, and a few other basic ingredients. It is made in South Indian homes for festivals and special occasions.
Just like the Rice Kheer, this payasam recipe also differs from home to home. Some cook it with yellow moong dal, and some make it with just the millet. Some people roast the millet, and some don’t. I am sure all the versions taste delicious. In this post, I am sharing the version of thinai payasam I tried. It turned out really delicious, and everyone in my family loved it. Do try!
Ingredients
Foxtail Millet (Thinai, Kangni) – You can get it in any Indian grocery store or on Amazon.
Powdered Jaggery – Use dark-colored organic jaggery. The light one has chemicals added to it to lighten its color.
Ghee – For the best taste, make the thinai payasam in ghee. To make it vegan, you can use coconut oil.
Others – You will also need fresh coconut, cashew nuts, raisins, coconut milk, and cardamom powder.
How To Make Millet Payasam
Soak The Millet
Step 1: Add ¼ cup foxtail millet to a fine strainer and rinse under water. Transfer the millet to a bowl and soak in ½ cup of water.
Make Jaggery Syrup
Step 2: Add ½ cup powdered jaggery and ¼ cup water to a saucepan.
Step 3: Cook over medium heat until a thin syrup is formed. Stir frequently.
Step 4: Strain the syrup using a mesh strainer and keep it aside.
Fry The Nuts
Step 5: Heat 2 tablespoon ghee in a nonstick pan over medium heat.
Step 6: Once the ghee is hot, add ¼ cup sliced fresh coconut and fry until browned.
Step 7: Remove to a plate.
Step 8: Add 10-12 cashew nuts (halved) and fry until browned. Remove to a plate.
Step 9: Add 10-12 raisins and fry until browned and plump. Remove to a plate.
Make The Payasam
Step 10: Strain the millet and add it to the pan.
Step 11: Add 1 cup of water and mix until well combined.
Step 12: Reduce the heat to low.
Step 13: Cover the pan and cook for 15 minutes.
Step 14: Remove the lid and add 1 cup of coconut milk. Cook for 10 minutes.
Step 15: Add jaggery syrup and ½ teaspoon cardamom powder and mix well. Cook for 3-4 minutes.
Step 16: Add more water if the payasam is thick and bring to a boil.
Step 17: Add fried coconut, cashew nuts, and raisins. Serve hot or chilled.
Storage Suggestions
You can store the thinai payasam in an airtight container for 3-4 days. I do not recommend freezing it, as its texture may change after thawing.
Other Indian Dessert Recipes We Recommend
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Thinai Payasam Recipe (Foxtail Millet Payasam)
Ingredients
- ¼ cup thinai (foxtail millet)
To Make Jaggery Syrup
- ½ cup powdered jaggery
- ¼ cup water
To Fry The Nuts
- 2 tablespoons ghee
- ¼ cup sliced fresh coconut
- 10-12 cashew nuts (halved)
- 10-12 raisins
For The Payasam
- 1 cup water (or as required)
- 1 cup coconut milk
- ½ teaspoon cardamom powder
Instructions
Soak The Millet
- Add millet to a fine strainer and rinse under water. Transfer the millet to a bowl and soak in ¼ cup water.
Make Jaggery Syrup
- Add jaggery and water to a saucepan.
- Cook over medium heat until a syrup is formed. Stir frequently.
- Strain the syrup using a mesh strainer and keep it aside.
Fry The Nuts
- Heat ghee in a nonstick pan over medium heat.
- Once the ghee is hot, add fresh coconut slices and fry until browned.
- Remove on a plate.
- Add cashew nuts and fry until browned. Remove on a plate.
- Add raisins and fry until browned and plump. Remove on a plate.
Make The Payasam
- Strain the millets and add them to the pan.
- Add water and mix well.
- Reduce the heat to low.
- Cover the pan and cook for 15 minutes.
- Remove the lid and add coconut milk. Cook for 10 minutes.
- Add jaggery syrup and cardamom powder and mix well. Cook for 3-4 minutes.
- Add more water if the payasam is thick, and bring to a boil.
- Add fried coconut, cashew nuts, and raisins. Serve hot or chilled.
We all loved this dish at home. I am going to make it on repeat now.