28 Jul 2014

Healthy Thinai Thengai Paal Payasam | Foxtail Millet and Coconut Milk Payasam

Recipe :

Healthy Thinai Payasam | Foxtail Millet and Coconut Milk Payasam

Prep Time: 10 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Beverage
Serves: 4 to 5 persons

Ingredients :

Thinai Arisi \ Foxtail Millet - 1/2  cup
Palm Jaggery \ Karuppatti \ Panai Vellam - 1/4 cup
Jaggery - 1/2 cup
Coconut Milk - 1/2 Large Coconut (1st extract - 1 cup, 2nd extract - 2 and 1/2 cup)
Cashew-nuts - 15 no
Dry Ginger \ Sukku Podi - 1/4 tsp
Cardamom Powder - 1/4 tsp
Ghee - 2 tbsp

Method :

Steps To Make The Thinai Arisi \ Foxtail Millet Payasam :

  • First ghee roast the cashew-nuts in a hot pressure cooker pan and keep aside.
  • Then again ghee roast the thinai till the nice aroma arise and cook over simmer.
  • Carefully pour the second extracted coconut milk into the roasted thinai, mix well and cook for 1 whistle and 6 to 7 minutes over simmer.
  • Meantime, heat the palm jaggery ( karuppatti \ panai vellam ) and the jaggery together with half cup of water, cook over simmer till the jaggery's dissolved completely and keep aside.
  • Once the steam released from the pressure cooker pan, open and mash the cooked thinai little.
  • Then filter the jaggery's syrup directly into the thinai and mix well.
  • Add in the dry ginger \ sukku and cardamom powder into it and mix well.
  • Then pour the first extracted coconut milk, mix all and remove from the flame before the payasam boils.
  • Finally add the roasted cashew-nuts, mix all and ready to serve.
Serving Suggestion : Serve hot or chill with Murukku.
Related : Payasam and Juices Recipes.
Other : Millet Recipes

No comments:

Kalais Cooking Recipes