Foxtail Millet Coconut Milk Kheer | Thinai Thengaipaal Payasam

Let this Tamil & Malayalam New Year(April 14th) begin with a healthy start! Though we are spread across the globe, its our prerogative to celebrate our custom to showcase & pass on our tradition to our young ones.

“Iniya puthaandu vaazhthukkal”/”Vishu Ashamsakkal” to my readers.. Here is my Millet treat 😉

Posting this under Parents-to-be as foxtail millet increases conception rate.

In pregnancy, you shall have Thinai in less quantity as it generates heat.

Preparation

1.Dry roast Moong dal until it changes color slightly. Do not roast till browned. Remove roasted moong dal and add foxtail millet to the same kadai.2.Dry roast thinai until nice aroma arises and slightly changes color. Soak roasted moond dal and thinai in water for 30 mins and then wash  twice. As shown in last thumbnail in the below pic, handpick the millets and dal and transfer to a cooker so that any sand/stone will be settled in the bottom of the vessel.3.Pour 2 cups water(4 times the millet) and pressure cook for 3 whistles.4.To grated jaggery, add 1 cup water and a generous pinch of powdered cardamom. Let it boil until jaggery dissolves and the syrup becomes frothy.Filter for impurities.5.Pour jaggery syrup into cooked thinai. You shall add some more water if the mix is too thick. Let it boil for 10 mins. In the meantime, take coconut pieces.6.Grind coconut pieces in mixie. Add water to it and grind to a fine paste.7.Pour ground coconut into a sieve. Squeeze out the milk using fingers.8.Throw out the waste and pour thick coconut milk into the boiling payasam.9.In a separate pan, add ghee and roast cashews until browned.10.After adding coconut milk, just a single boil will suffice. Add fried cashews and switch off.   Healthy and tasty Millet Coconut Kheer is ready.. Serve warm..

Tips/Tricks

• You shall add raisins along with cashews.
• You shall replace coconut milk with boiled cow’s milk.
• Addition of Moond dal can be skipped.
• After adding jaggery syrup, add more water if you do not want a thick payasam.
• Payasam thickens over time(as in the below pic). Tastes best when had warm..