Thinai Payasam (Foxtail Millet Payasam)
on Jun 10, 2024
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.
Here are some more payasam recipes: Semiya Payasam and Moong Dal Payasam.
I use foxtail millet a lot these days. It is a great substitute for white rice and pairs very well with curries and dals. I have wanted to make millet payasam using it 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.
This payasam recipe 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 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 Amazon.
Powdered Jaggery – Use dark-colored organic jaggery. The light one has chemicals added to it to lighten its color.
Ghee – Make the payasam in ghee for the best taste. 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 Foxtail Millet Payasam
Soak The Millet
Add ¼ cup foxtail millet to a strainer and rinse under water. Transfer the millet to a bowl and soak in water.
Make Jaggery Syrup
Add ½ cup powdered jaggery and ¼ cup water to a pan.
Cook over medium heat until a syrup is formed.
Strain the syrup using a mesh strainer and keep it aside.
Fry The Nuts
Heat 2 tablespoon ghee in a pan over medium heat.
Once the ghee is hot, add ¼ cup sliced fresh coconut and fry until browned.
Remove on a plate.
Add 10-12 cashew nuts (halved) and fry until browned. Remove on a plate.
Add 10-12 raisins and fry until browned and plump. Remove on a plate.
Make The Payasam
Add the millets to the pan.
Add 1 cup water and mix well.
Reduce the heat to low.
Cover the pan and cook for 15 minutes.
Remove the lid and add 1 cup coconut milk. Cook for 10 minutes.
Add jaggery syrup and ½ teaspoon 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.
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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 foxtail millet to a strainer and rinse under water. Transfer the millet to a bowl and soak in water.
Make Jaggery Syrup
- Add jaggery and water to a pan.
- Cook over medium heat until a syrup is formed.
- Strain the syrup using a mesh strainer and keep it aside.
Fry The Nuts
- Heat ghee in a 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
- Add the millets 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.
