---
title: "Thinai Payasam Recipe (Foxtail Millet Payasam)"
url: https://www.whiskaffair.com/thinai-payasam/
date: 2025-03-05
modified: 2026-06-30
lang: en
author: "Neha Mathur"
description: "Thinai Payasam (Foxtail Millet Payasam) is a delicious South Indian dessert made using millet, jaggery, coconut milk, and few other ingredients. Use my easy to make it."
categories:
  - "Diwali"
  - "Ganesh Chathurthi"
  - "Gudi Padwa"
  - "Holi"
  - "Indian"
  - "Indian Gluten Free"
  - "Indian Sweets & desserts"
  - "Onam"
  - "Rakshabandhan"
  - "Sankranti"
image: https://www.whiskaffair.com/wp-content/uploads/2024/06/Millet-Payasam-2-3.jpg
word_count: 1232
---

# 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. It is made in South Indian homes for festivals and special occasions. Use my easy recipe to make it.

Do try my [semiya payasam](https://www.whiskaffair.com/semiya-payasam-recipe/) as well.

![A bowl of creamy brown Thinai Payasam topped with roasted cashews sits on a textured burlap mat, with whole cashews and green cardamom pods scattered nearby.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Millet-Payasam-2-1.jpg)

## Quick Look: Thinai Payasam

**Prep Time:** 5 minutes
**Cook Time:** 40 minutes
**Total Time:** 45 minutes
**Servings:** 4 people
**Calories:** Approx. 375 per serving
**Dietary Info:** Vegetarian, gluten-free. Can be easily made vegan (use coconut oil instead of ghee).
**Skill Level:** Easy
**Tools Needed:** Fine strainer, saucepan, nonstick pan.

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## Table of Contents
- Quick Look: Thinai Payasam- Ingredients- How To Make Millet Payasam- Thinai Payasam FAQs- Storage Suggestions- Other Indian Dessert Recipes We Recommend- Thinai Payasam Recipe (Foxtail Millet Payasam) Recipe

I use foxtail millet a lot these days. It is a great substitute for white rice and pairs very well with [veg curries](https://www.whiskaffair.com/category/recipes/dalandcurries/vegcurries/) and [dals](https://www.whiskaffair.com/category/recipes/dalandcurries/dal-dalandcurries/). 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.

Foxtail millet, known as thinai in Tamil, is one of the oldest cultivated grains and has been a staple food across Asia for centuries. References to thinai date back to the Sangam era, underscoring its importance in Tamil culture and history. It is also believed that foxtail millet was offered to Lord Muruga.

Just like the [classic rice kheer recipe](https://www.whiskaffair.com/rice-kheer-recipe-chawal-ki-kheer/), this payasam recipe also differs from home to home. Some cook it with yellow moong dal, while others make it with just 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 lighter one has chemicals added to lighten its color.

- **Ghee** - For the best taste, make the thinai payasam in ghee. To make it vegan, you can use coconut oil.

- **Coconut milk** - Use homemade coconut milk or buy a can.

- **Others **- You will also need fresh, sliced coconut, halved cashews, raisins, and cardamom powder.

## How To Make Millet Payasam

### Soak The Millet

**Step 1:** Add 1/4 cup foxtail millet to a fine strainer and rinse under water. Transfer the millet to a bowl and soak it in water. While they soak, make jaggery syrup and fry the nuts.

### Make Jaggery Syrup

**Step 2:** Add 1/2 cup powdered jaggery and 1/4 cup water to a saucepan. 

![Jaggery and water cooking in a pan.](https://www.whiskaffair.com/wp-content/uploads/2025/03/Thinai-Payasam-Step-1.jpg)

**Step 3:** Cook over medium heat until a thin syrup is formed. Stir frequently. Strain the syrup through a mesh strainer and set it aside to cool to room temperature.

![jaggery syrup strained in a mug.](https://www.whiskaffair.com/wp-content/uploads/2025/03/Thinai-Payasam-Step-2.jpg)

### Fry The Nuts

**Step 4:** Heat 2 tablespoons of ghee in a nonstick pan over medium heat. Once the ghee is hot, add 1/4 cup sliced fresh coconut and fry until browned. Remove to a plate.

![Sliced coconut fried until brown in ghee in a pan.](https://www.whiskaffair.com/wp-content/uploads/2025/03/Thinai-Payasam-Step-3.jpg)

**Step 5:** Add 10-12 cashew nuts (halved) and fry until browned. Remove to a plate.

![Coconut halves fried in ghee in the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/03/Thinai-Payasam-Step-4.jpg)

**Step 6:** Add 10-12 raisins and fry until browned and plump. Remove to a plate.

![Removing fried raisins from the pan.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Thinai-Payasam-Step-5.jpg)

### Make The Payasam

**Step 7:** Strain the millet and add it to the pan. Add 1 cup of water and mix until well combined.

![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png)

You can also roast the millets in the leftover ghee in the pan for 2-3 minutes before adding water. This one extra step will give even more flavor to your payasam.

![Millet and water added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Thinai-Payasam-Step-6.jpg)

**Step 8:** Reduce the heat to low. Cover the pan and cook for 15 minutes.

![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Thinai-Payasam-Step-7.jpg)

**Step 9:** Remove the lid and add 1 cup of coconut milk. Cook for 10 minutes.

![Coconut milk added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Thinai-Payasam-Step-9.jpg)

**Step 10:** Add cooled jaggery syrup and 1/2 tsp of cardamom powder, then mix well. Cook for 3-4 minutes.

![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png)

It is very important to cool the jaggery syrup before adding it to the hot milk, as the milk might curdle if the hot syrup is added.

![Jaggery syrup and cardamom powder added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Thinai-Payasam-Step-10.jpg)

**Step 11: **If the payasam is thick, add more water and bring to a boil. Add fried coconut, cashew nuts, and raisins. Serve hot or chilled.

![Fried nuts added to ready thinai payasam.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Thinai-Payasam-Step-11.jpg)

## Thinai Payasam FAQs

**How to make thinai payasam with moong dal?** Make the jaggery syrup. Fry the nuts in ghee. Dry roast 2 tablespoons of moong dal and ¼ cup thinai (foxtail millet) for 2–3 minutes. Wash and pressure-cook with 2 cups of water until tender. Then follow the rest of the recipe as is.

**Can I cook the millets in a pressure cooker?** Yes, you can. Add ghee to a pressure cooker. Add the millets, roast for 2-3 minutes (optional), then add water and close the lid. Pressure cook on high heat for 2 whistles. Remove the cooker from the heat and let the pressure release naturally. Open the lid. Then use the cooked millet as mentioned in the recipe.

**Can I make millet payasam using other millets?** Yes, instead of foxtail millet, you can use kodo millet, little millet, or barnyard millet. The cooking time and quantities can be kept the same.

**Can I make thinai payasam using dairy milk?** Yes, just replace coconut milk with cow's or buffalo's milk and keep the rest of the recipe the same.

## 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

[![Rice Kheer (Chawal Ki Kheer) is a traditional Indian rice pudding that is quite easy to put together and makes for a great dessert. Make this creamy, one-pot dessert with basic ingredients using my easy recipe (Gluten-Free, One-Pot, Vegetarian).](https://www.whiskaffair.com/wp-content/uploads/2019/04/Rice-Kheer-2-3-600x800.jpg)](https://www.whiskaffair.com/rice-kheer-recipe-chawal-ki-kheer/)Indian Sweets & desserts

### Rice Kheer Recipe
[![A brass bowl filled with Indian sweet panjiri, garnished with chopped almonds, pistachios, and dried rose petals, sits on burlap and parchment paper against a dark background.](https://www.whiskaffair.com/wp-content/uploads/2020/12/Punjabi-Panjiri-2-3-600x800.jpg)](https://www.whiskaffair.com/panjiri-recipe-punjabi-panjiri/)Indian Sweets & desserts

### Panjiri Recipe
[![Bowl of chakkara pongal made with rice, moong dal, and jaggery, garnished with cashews and raisins.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Sakkarai-Pongal-2-3-600x800.jpg)](https://www.whiskaffair.com/sakkarai-pongal-sweet-pongal/)Indian Sweets & desserts

GFIndian Gluten Free
### Sakkarai Pongal Recipe (Sweet Chakkara Pongal)
[![A white bowl filled with creamy Besan Halwa, garnished with sliced almonds, pistachios, and dried rose petals, placed on a rustic mat with a spoon resting inside. A green plate with more garnish is in the background.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Besan-Halwa-2-3-600x800.jpg)](https://www.whiskaffair.com/besan-ka-halwa/)Indian Sweets & desserts

GFIndian Gluten Free
### Besan Halwa Recipe

![A bowl of creamy brown Thinai Payasam topped with roasted cashews sits on a textured burlap mat, with whole cashews and green cardamom pods scattered nearby.](https://www.whiskaffair.com/wp-content/uploads/2024/06/Millet-Payasam-2-3-150x150.jpg)

[ Print Recipe](https://www.whiskaffair.com/wprm_print/thinai-payasam-recipe-foxtail-millet-payasam)

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## Thinai Payasam Recipe (Foxtail Millet Payasam)

**Thinai Payasam (Foxtail Millet Payasam)** is a delicious South Indian dessert made using millet, jaggery, coconut milk, and few other ingredients. Use my easy to make it.

Prep Time5 minutes minsCook Time40 minutes minsTotal Time45 minutes mins

Course: DessertCuisine: Indian, South IndianDiet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 375kcal
Author: [Neha Mathur](https://www.whiskaffair.com/about-me/)

### 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 powderUS Customary - Metric

### 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 through a mesh strainer and set it aside to cool to room temperature.
#### 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. - You can also roast the millets in the leftover ghee in the pan or 2-3 minutes before adding water. This one extra step will give even more flavor to your payasam.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 the cooled jaggery syrup and cardamom powder and mix well. Cook for 3-4 minutes. - It is very important to cool the jaggery syrup before adding it to the hot milk, as the milk might curdle if the hot syrup is added.Add more water if the payasam is thick, and bring to a boil.- Add fried coconut, cashew nuts, and raisins. Serve hot or chilled.

### Video

### Nutrition
Calories: 375kcal | Carbohydrates: 39g | Protein: 3g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 14mg | Potassium: 204mg | Fiber: 2g | Sugar: 26g | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg