April 14, 2015

Foxtail Millet Moong Dal Kheer / Thinai Paruppu Payasam

     I have seen Foxtail millet payasam in many food blogs. I tried foxtail millet along with moong dal instead of foxtail millet only. The result is really good. The good thing about this payasam is that you can have more quantity than regular payasams.

Foxtail Millet / Thinai Rice
½ cup
Split Green Gram / Moong dal / Paasipparuppu
½ cup
1 cup
Boiled Milk
1 cup
Grated Coconut
2 tbsp
2 tbsp
Cashew Nuts
Dry Grapes / Raisins
Cardamom Powder
½ tsp

1. Dry roast the moong dal and foxtail millets separately till nice aroma comes out.
2. Spread them on the plate and allow them to cool down.
3. Then wash them together and soak with 4 cups of water for 10-15 mins.
4. Pressure cook them for 4 whistles in medium flame.
5. Heat the jaggery in a  pan with ¼ cup of water. When the jaggery dissolves completely, then switch off the stove.
6. Filter the syrup with steel filter and keep it aside.
7. Heat the ghee in a pan, then fry cashew nuts and raisins till they become golden color.
8. When the pressure has gone, then add the jaggery syrup and cardamom powder. Mix them well and cook for 5 mins. Stir occasionally.
 9. Now add the fried nuts with ghee into the mixture and mix well, then switch off the stove.
10. Then add the grated coconut and mix it well. Allow it to cool down.
11. After cool down completely then add the boiled cold milk, mix it well and serve.
       Tasty and healthy payasam is ready to serve.
If you want to avoid using ghee, you can add the nuts as raw itself.


Gauri said...

Like the idea of adding jaggery instead of sugar, nice payasam :)

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