Thinai or Foxtail millet is a seed known for its high nutritional value.According to wiki "In South India, it has been a staple diet among people for a long time from the sangam
period. It is popularly quoted in the old tamil
texts and is commonly associated with Lord Muruga
and his consort Valli
". This tiny grain is gluten free and is packed with vitamins and minerals.to know more about this millet check HERE
WhenIi recently visites an organic shop, I picked up varagu and Thinai but did not know how to cook it. As usual called my saviour...my mother and she said you could cook this wonder millet in many ways and asked me to cook this payasam and I am so glad I tried this!!
Thinai/ Foxtail millet 1/2 cup
Water 1 1/2 cup
Jaggery 3/4 cup
Milk 1 1/2 - 2 cups
Cardamom powder a pinch
Heat ghee in a pressure pan and fry the cashews in it. When they start to brown remove the cashews and keep it aside
In the same ghee fry the cleaned thinai lightly
Add water, mix well and pressure cook it for 2-3 whistles
When you open the lid after the pressure has subsided you will see that the millet has blossomed well
In another bowl add the grated jaggery with 1/4 of cup
mix well and heat it slightly so that it forms a liquid.
Now strann this and add the jaggery liquid to the cooked thinai(This step is necessary to remove any dirt from the jaggery)
Cook it in very low flame mixing well for 3-4 mins.
Add cardamom and switch off the fire
After it cools down add the milk, mix well and serve!!!
Linking this traditional payasam to South Indian cooking hosted by Nivedhanams
and started by Anu