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.
Servings: 4 people
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.
Video
Nutrition
Calories: 355kcal | Carbohydrates: 38g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 13mg | Potassium: 187mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg
