THINAI PAYASAM RECIPE - FOXTAIL MILLET KHEER
- Product Code: REC19
Heat a tsp of ghee and fry the cashew nuts and raisins separately. Remove it and in the same pan, fry Thinai until it is slightly hot to touch. If required add another 1/2nd tsp of ghee to fry thinai/foxtail millet. Pressure cook foxtail millet with 1 1/2nd cup of water for 3 whistles or you can cook in a pan with lid. Dissolve jaggery in 1/4th cup of water and filter it to remove the impurities.
Boil the filtered jaggery, when it becomes slightly thick, add the cooked foxtail millet. Cook on medium flame until it gets blended well with the jaggery. Then add cashew nuts, raisins and cardamom powder. Simmer and add milk, heat it on low flames for a few seconds and switch it off. Do not boil too much after adding milk. I would like to make one thing clear here. Whenever you make any payasam with jaggery and milk, either the jaggery syrup should be at room temperature or the milk should be at room temperature. If both are hot, there are chances of the milk getting curdled as some varieties of jaggery available in shops have a little salt in them.