Thinai adhirasam | Foxtail millet jaggery sweet recipe | Millet adhirasam recipe

Thinai adhirasam is a Foxtail millet sweet made using jaggery. Thinai suits best for sweet recipes. I love adhirasam and thinai adhirasam is a double bonanza to me 🙂

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Thanks to all my readers, especially pregnant ladies and moms who sincerely follow me and thank me for healthy recipes and information loaded in my site. This motivation is the only credit I get now and that drives me to post more. Happy second Anniversary to “Myhealthykiddo”. And advanced Diwali wishes to you all..

Thinai adhirasam Recipe – Stepwise pics follow the below printable description:

Thinai adhirasam | Foxtail millet jaggery sweet recipe | Millet adhirasam recipe

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Serves: 10 adhirasam

Ingredients

Base ingredients:

• Foxtail flour /thinai maavu - 1+1/4 cup (Refer my thinai murukku post to make flour)
• Oil - For deep frying

For syrup:

• Jaggery - ¾ cup
• Water - ⅛ cup
• Cardamom powder / Aelakkai thool - ¼ tsp
• Dry ginger powder / Sukku thool - ¼ tsp

For flavor:

• Sesame seeds / Ellu - ½ tbsp
• Ghee - ¼ tsp

Instructions

Day 1 in making thinai adhirasam

1. Grate jaggery and take ¾ cup in a pan. Add very lil water(1/8 cup) to it.
2. Add ⅛tsp cardamom powder and ⅛ tsp dry ginger powder and boil till jaggery completely dissolves.
3. Filter the syrup for impurities. Wash the pan and add the filtered syrup to it and boil well.
4. When syrup thickens, drop it in a bowl of water. If you are able to gather it to a soft ball, then switch off the stove.
5. Add ½ tbsp sesame seeds to foxtail millet flour. Refer my thinai murukku post to know how to make thinai flour/maavu ?
6. Mix the seeds and add the jaggery syrup. Mix well and stop adding syrup if the flour becomes too loose. I added the whole syrup to get the right consistency. Thinai won't absorb more water as of rice flour. So, do not make loose dough.
7. Add ¼tsp ghee , mix well and make a big ball. Keep closed with sieve or muslin cloth and leave it untouched for 12(min) to 24(max) hours.

Day 2 in making thinai adhirasam

1. Knead the ball again. Pinch out a small ball, round it and then flatten it in the palm.
2. Drop it in hot oil(medium low heat). Cook on both sides till sizzling caeses. Drain out excess oil using ladle.
3. Press between ladle and a flat tavara-like vessel to squeeze out excess oil. Place it in tissue paper. Once completely cooled, store in air-tight container and enjoy for a week or two.

Notes

1.Do not make loose dough as we do for rice flour adhirasam. Rice flour will absorb water and become tight the next day, but thinai will remain loose. So, prepare stiff dough on day 1. If the dough is loose, then thinai adhirasam will dissolve in oil.
2.Fry in low medium heat so that thinai is cooked well. Do not fry after sizzling reduces.

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Preparation – How to make thinai adhirasam?

Day 1 in making thinai adhirasam

1.Grate jaggery and take 3/4 cup in a pan. Add very lil water(1/8 cup) to it.2.Add 1/8tsp cardamom powder and 1/8 tsp dry ginger powder and boil till jaggery completely dissolves.3.Filter the syrup for impurities. Wash the pan and add the filtered syrup to it and boil well.4.When syrup thickens, drop it in a bowl of water. If you are able to gather it to a soft ball, then switch off the stove.

5. Add 1/2 tbsp sesame seeds to foxtail millet flour. Click here to know how to make thinai flour/maavu ?6.Mix the seeds and add the jaggery syrup. Mix well and stop adding syrup if the flour becomes too loose. I added the whole syrup to get the right consistency. Thinai won’t absorb more water as of rice flour. So, do not make loose dough.7.Add 1/4tsp ghee , mix well and make a big ball. Keep closed with sieve or muslin cloth and leave it untouched for 12(minimum) to 24(max) hours.

Day 2 in making thinai adhirasam

8.Knead the ball again. Pinch out a small ball, round it and then flatten it in the palm.9.Drop it in hot oil(medium low heat). Cook on both sides till sizzling caeses. Drain out excess oil using ladle.10.Press between ladle and a flat tavara-like vessel to squeeze out excess oil. Place it in tissue paper. Once completely cooled, store in air-tight container and enjoy for a week or two.

Healthy and tasty thinai adhirasam are all yours.. Enjoy..

Tips/Tricks in making thinai adhirasam

• Do not make loose dough as we do for rice flour adhirasam. Rice flour will absorb water and become tight the next day, but thinai will remain loose. So, prepare stiff dough on day 1. If the dough is loose, then thinai adhirasam will dissolve in oil.
• Fry in low medium heat so that thinai is cooked well. Do not fry after sizzling reduces.
• Click here to know how to make thinai flour/maavu ?