Thinai Payasam Recipe (Foxtail Millet Payasam)
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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 as well.
Table of Contents
Quick Look: Thinai Payasam
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Dietary Info: Vegetarian, gluten-free
Flavor/Texture: Creamy, rich, and comforting with nutty foxtail millet, lentils, jaggery, and aromatic cardamom simmered into a luscious South Indian-style dessert.
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.
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, 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 ¼ cup foxtail millet to a fine strainer and rinse under water. Transfer the millet to a bowl and soak it in 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. Strain the syrup through a mesh strainer and set it aside to cool to room temperature.
Fry The Nuts
Step 4: Heat 2 tablespoons of ghee in a nonstick pan over medium heat. Once the ghee is hot, add ¼ cup sliced fresh coconut and fry until browned. Remove to a plate.
Step 5: Add 10-12 cashew nuts (halved) and fry until browned. Remove to a plate.
Step 6: Add 10-12 raisins and fry until browned and plump. Remove to a plate.
Make The Payasam
Step 7: Strain the millet and add it to the pan. Add 1 cup of water and mix until well combined.
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.
Step 8: Reduce the heat to low. Cover the pan and cook for 15 minutes.
Step 9: Remove the lid and add 1 cup of coconut milk. Cook for 10 minutes.
Step 10: Add cooled jaggery syrup and ½ teaspoon of cardamom powder, then 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.
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.
Thinai Payasam FAQs
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.
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.
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.
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
Indian Sweets & desserts
Rice Kheer Recipe
Indian Sweets & desserts
Panjiri Recipe (North Indian Whole Wheat Sweet)
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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 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.
- 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.
- Add more water if the payasam is thick, and bring to a boil.
- Add fried coconut, cashew nuts, and raisins. Serve hot or chilled.
