THINAI / FOXTAIL MILLET COCONUT MILK PAYASAM

On this auspicious thai poosam day , let’s prepare other sweet dessert from lord Muruga’s favourite Thinai / foxtail millet and seek blessings from the lord.

Here goes the recipe.

INGREDIENTS

Thinai arisi / foxtail millet                    - ½ cup

Jiggery                                                      - ¾ cup powdered

Cardamom powder                                   -½ teaspoon

Salt

First extract of  coconut milk                  - 1 cup

Second extract coconut milk                  - 1 cup

Ghee                                                         - 2 teaspoon

Cashewnuts                                             - 10 nos

Raisins                                                      - 10 nos

METHOD

wash well and drain the foxtail millet and keep aside.

Dry roast the thinai / foxtail millet on a low flame till nice aroma comes. .

Cook the thinai / foxtail millet with 2 cups of water in a pressure cooker. Cook for 6 whistles on a medium flame.

 Remove from heat and wait for the pressure to be released

Take a pan and add in the jaggery and a cup of water.

let it boil until the jaggery is completely melted.

Remove from heat and strain the jaggery mixture on a small colander to get rid of  impurities.

Add it to the cooked  thinai / foxtail millet.

Add in half a cup of second extract of coconut milk and cook for 5 to 10 minutes in a medium flame.

 Then add first extract of coconut milk, cardamom powder and a pinch of salt.

Simmer for a minute.

 (Do not cook  for a long time after adding the coconut milk.) Remove from heat .

Heat ghee in a pan and fry cashew-nuts and raisins.

Add it to the thinai / foxtail millet coconut milk payasam.

Yummy tasty Thinaic/ Foxtail millet coconut milk payasam is ready to serve.

Serve the payasam warm.