Foxtail Millet Payasam / Thinai Payasam Recipe is a super healthy, nutrient-packed kheer made with millets, that too without any white sugar or loads of ghee, so low calorific too. This is definitely an apt recipe to offer as Naivediyam to the Lord Murugan for this Deepam festival.
Heat 1 tsp of gheein a pan, then add the cashews and cardamom pods. Roast till golden colour and keep aside. Also, measure and keep the milk ready.
Then, measure the millet and moong dal.
Heat 1 tsp of gheein a pan and then add the millet. Roast till the millets changes to light golden color and nice aroma wafts.
Transfer the millets to a bowl.
Heat 1 tsp of gheein the same pan and then add the moong dal. Roast it slightly to golden color.
Transfer the moong dal to the same bowl.
Now, pour 3 cups of water.
Pressure cook it for 2 or 3 whistles.
To a pan, add the jaggery and then pour 1/2 cup of water.
Heat in medium flame, till the jaggery completely dissolves and turns slightly thick. I used pure organic jaggery, so didn't filter it. If you find impurities in the jaggery, filter and then add to the cooked millet.
Transfer the cooked millet to a pan. Then, add the thickened jaggery and cook on low flame for 3 minutes
Lower the flame completely, then pour the chilled milk and mix well. Don't do it in high flame or add hot milk, else it gets curdled.
Add the fried cashews, cardamom pods, and edible camphor.
Cook for another 2 minutes, this payasam thickens by time, so switch off the flame accordingly.Try this Thinai Payasam Recipe for this Karthigai Deepam festival.
Tips for Foxtail Millet Payasam
Roast the millet and moong dal in low flame, till nice aroma wafts. Ensure not to burn it, else the Thinai Payasam Recipe smells bad.
The addition of moong dal is optional, but it lends a creamy texture to the kheer.
Adjust jaggery as per sweetness required. If there are impurities in the jaggery, filter and then use it.
The color of the payasam varies according to the type of jaggery used.
Lower the flame and then add the milk, else there is a chance to get curdled, as the payasam has jaggery in it.
For a delicious taste, 1/2 cup of coconut milk can be added at last. Even milk can be replaced with coconut milk.
For more flavor, 3 to 4 cloves and a piece of mace can be roasted in ghee and added to the payasam.
For a nice crunchy taste, little bite-sized coconut pieces can be fried in ghee and added to the kheer.
This Foxtail Millet Payasam thickens with time, so adjust with warm milk before serving.