8 Apr 2019

Thinai Payasam | Thinai Pasi Paruppu Thengai Pal Payasam | Siru Thaniyam

payasam

About The Recipe:


2019 Tamil New Year Special - Thinai Payasam | Thinai Pasi Paruppu Thengai Pal Payasam | Siru Thaniyam Payasam | Foxtail Millet Payasam - Easy pressure cooking payasam recipe - Made with the main ingredients of thinai, jaggery and coconut milk. Instead of thinai we can also use other millets like samai, varagu, kudiraivali, kambu too. Similarly we can also use palm jaggery | karuppatti. Its very easy to make and delicious taste. Now lets see how to make this thinai payasam with easy step by step images, instructions and video.

YouTube - Thinai Payasam

 


Recipe :

Thinai Payasam | Thinai Pasi Paruppu Thengai Pal Payasam | Siru Thaniyam


Prep Time: 10 minutes
Cook time: 40 minutes
Recipe Cuisine: Indian
Recipe Category: Payasam
Serves: 4 persons

Ingredients :

Ghee - 2 tbsps
Cashews - 2 tbsps
Raisins - 2 tbsps
Pasi Paruppu | Moong Dal - 1\4 cup
Thinai Arisi | Foxtail Millet - 1\2 cup
2nd Coconut Milk Extrat - 3 cups
Jaggery or Palm Jaggery - 1 and 1\2 cups
Water - 2 cups
1st Extract Coconut Milk - 1 cup
Crushed Cardamoms - 4 nos
Method :
Heat the ghee in a pressure cooker pan, roast the cashews and raisins, keep aside. Add the pasi paruppu and saute for about two minutes. Then add the thinai arisi and again saute them for about one minutes. Add the second extracted coconut milk and mix.
Pressure cook for one whistle over high flame and five minutes over low flame. When all the steam has released, open the pan.
To make the jaggery syrup, heat the water in a pan, add the jaggery. cook until it dissolves.
Filter the jaggery syrup into it. Mix well and bring to boil. Cook for about two minutes. 
Turn off the flame, add the ghee roasted nuts, cardamoms and 1 st extracted coconut milk, Mix altogether and the payasam is ready.
Notes: Always open the pan, after the steam released fully. Adjust the liquid consistency and jaggery as per your taste.

Step By Step Images:

payasam
Heat the ghee in a pressure cooker pan, roast the cashews and raisins, keep aside. Add the pasi paruppu and saute for about two minutes.
payasam
Then add the thinai arisi and again saute them for about one minutes. Add the second extracted coconut milk and mix.
payasam
Pressure cook for one whistle over high flame and five minutes over low flame. When all the steam has released, open the pan. To make the jaggery syrup, heat the water in a pan, add the jaggery. cook until it dissolves.
payasam
Filter the jaggery syrup into it. Mix well and bring to boil. Cook for about two minutes. 
payasam
Turn off the flame, add the ghee roasted nuts, cardamoms and 1 st extracted coconut milk, Mix altogether and the payasam is ready.
payasam
Serving Suggestion: Serve with vadai.
Page: Collection Of Payasam Recipes.
Variation: Similarly can also try with other millets like samai, varagu, kudiraivali, kambu too.
If you like this recipe: You will like this thiani pal payasam recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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