Ingredients:
- Thinai /Foxtail – ½ cup
- Water – as req
- Whole milk – ½ cup
- Salt – a pinch
- Cardamom powder – ½ tsp
Jaggery syrup:
- Jaggery – ½ cup
- Water – ½ cup
Tempering:
- Clarified butter/ ghee – 1 tsp
- Cashews – few
Procedure:
- Clean and wash the thinai and keep it in steel bowl with required amount of water (approx 1 cup of water) and pressure it for about 3 whistles.
- Meanwhile add ½ cup of jaggery with ½ a cup of water into a sauce pan, bring it to boil and filter out if any impurities and keep aside.
- Boil the whole milk and allow it cool to room temperature or less
- Release the pressure from the cooker, transfer the cooked thinai into the filtered jaggery water and bring it to boil with a pinch of salt and turn off the flame.
- Now add the cardamom powder and warm whole milk and mix well
- Between heat the ghee in a small pan and roast the cashews on it and pour it over the payasam.
- The super delicious, minute made “THINAI PAYASAM” is ready to serve.
NOTE/TIP:
- Pressure cooker is the best option to cook the thinai, time saver too
- Excellent healthy sweet dish, you can even add KARUPPATI instead of jaggery.
- The milk should be warm or in room temperature, the jaggery syrup and milk should not be equally hot, it will spoil the entire dish.
