Thinai payasam
Thinai payasam, from above
VegTamil Nadu

Thinai payasam

Foxtail millet cooked in milk and jaggery. An old Tamil grain in a creamy festive bowl.

40 minTime
6 gProtein each
mildSpice
Thinai and Murugan1 chapter · 1 min read

Make it your way

Grandma's wayFoxtail millet in milk and jaggery.
The original
290kcalsame
6 gproteinsame
2 gfibresame
40minutessame

Classic thinai payasam.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Foxtail millet½ cup, washed
Water1⅔ cups
Milk2½ cups
Jaggery¾ cup, grated
Ghee1 tbsp
Cashews1½ tbsp
Cardamom½ tsp

Method

4 steps
  1. 1Roast the millet in a little ghee, then pressure cook with water for 3 whistles. Let the pressure release naturally.
  2. 2Add milk and simmer 10 minutes, mashing slightly.
  3. 3Turn off the heat, wait 2 minutes, and stir in melted, strained jaggery and cardamom.
  4. 4Top with cashews fried in ghee.
Serve it like this

Serve warm in small bowls with cashews floating on top.

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Make it a meal

What goes with Thinai payasam: a bread or rice, a side, something to drink and something sweet.

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