Thinai Payasam | Foxtail Millet Payasam
Thinai Payasam, or Foxtail Millet Payasam, is a traditional South Indian dessert that combines the goodness of millets with the richness of jaggery and milk. Known for its health benefits, foxtail millet is a nutritious grain that’s rich in fiber, making this payasam an excellent choice for those who are health-conscious but still want to enjoy a sweet treat.
Foxtail millet is known for its ability to stabilize blood sugar levels and provide sustained energy, making it a great option for diabetics or those looking to adopt a healthier lifestyle. This dessert is perfect for festivals like Pongal, Navratri, or Tamil New Year, where it’s often prepared to symbolize wellness and prosperity.
In this blog post, I’ll guide you through the process of preparing Thinai Payasam in pressure cooker , ensuring you can enjoy the health benefits of millet while indulging in a sweet, creamy dessert. It’s time to make your payasam both nourishing and delicious!
Ingredients
Thinai( foxtail millet) -1/2 cup
Jaggery -1/2 cup
Milk -1 cup
Cashews n raisins few
Saffron strings -a pinch
Cardamom powder a pinch
Salt a pinch( optional)
Ghee -2 tsps
Method
👉First dry roast the millet for few seconds until you get a nice aroma.Now pour 1 and 1/2 cups of water and add a pinch of salt and pressure cook for 3 whistles.
👉Mean while heat a pan add jaggery and 1/4 cup water to dissolve it , mix well and allow it to boil for 2 mins.Remove from fire and strain it to discard any impurities.
👉Pour this jaggery syrup into the cooked millet mix well.
👉Add milk mix well and allow the payasam to boil for 2-4 mins.
👉Add cardamom powder and saffron.
👉Heat ghee in a tadka pan add cashews and raisins and sauté until they are golden brown colour.Pour this over the payasam mix well.
👉Serve hot.
Preparation Time -25 mins
Serves -4
Note -
✍️The payasam tends to thicken after some time so add milk if required and adjust the consistency.
✍️You can make this payasam using any millet.
✍️Instead of milk you can use coconut milk .
