Then Thinai Cookies using Electric Rice Cooker / / Foxtail Millet Honey Cookies

     

       Then  Thinai Millet Cookie is a tasty cookie which even kids love to have a lot. It does not contain sugar and hence a great cookie for diabetics patients who do not want to compromise on taste as well. It has only 3 ingredients and hence very easy and quick to make. What better recipe can we hope for? No wonder it is a very popular millet cookie recipe.

Click here to view 20 + cookies recipes.

Recipe Cuisine : Indian | Recipe Category: Cookies

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 nos.

Ingredients:

Foxtail Millet Flour / Thinai Maavu	1 cup
Butter	¼ cup
Honey	¼ cup
Chopped Nuts (cashew or badam )	2 tbsp (optional)

Procedure:

1. Add butter in a wide bowl. Beat the butter with electric beater or wire whisk till it become soft.

2. Then add honey and again beat well till they mix them well.

3. Now add the foxtail millet flour and mix with your finger or spoon.

4. Slowly knead it into a soft and pliable dough. Leave it for just one minute.

5. Chop the nuts into thin and small pieces. (if used)

6. Roll the dough into 1/4 inch thickness circle (like chapathi) on the dry rolling surface using the rolling pin. Before rolling, sprinkle the wheat flour over the rolling surface to avoid the flour getting sticky.

7. Sprinkle the chopped nuts over the circle and press them gently using the rolling pin.

8. Now cut the rolled circle using the cutter of any shape or bottle cap.

Using Oven:

9. Take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.

10. Preheat the oven for 200 degree Celsius.

11. Bake the cookies for 7 mins at 180 degree Celsius.

12. Allow it to cool down completely and then take them out from the tray. Again cool them on wire rack.

Using Electric Rice Cooker:

13. Close the lid of the cooker and switch it ON. After a few seconds it will come to WARM mode. (This is preheating method)

14. Now open the lid and arrange the cookies and leave ½ inch space between the cookies.

15. Again close the lid of the cooker and press ON (suppose it doesn’t come to ON mode, wait for 1 -2 mins).

16. After 1-2 mins it will again come to WARM mode. Leave it for 1 min. Repeat the above steps 15 and 16 for one more time.

17. Now turn over the cookies carefully and repeat the steps 15 and 16 again for  one more time.

18. Allow it to cool down completely and then take the cookies out from the cooker and store it in a air tight container for later use.

Easy to understand chart:

MODE of Cooker	Activity
	Empty cooker
ON – WARM	Preheat
	Place the cookies
ON – WARM	Baking
ON – WARM	Baking
	Turn over the cookies
ON – WARM	Baking
	Take out the cookies

Note:

1. I grounded the Foxtail millet flour from the foxtail millet rice without soaking in water with our neighborhood flour mill.

2. Use store bought flour too.

3. Nuts are optional.

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Thinai Thean Sakkarai Pongal / Foxtail Millet Honey Sweet Pongal

     Sweet Pongal based on Rice or Millets is a staple dish during festivals in South India. Similarly, Thean Thenai Maavu is also another staple dish during festival days especially in Tamil Nadu. I tried mixing Thean with Pongal and created this recipe which uses Thean and Jaggery. The dish came out well and people were not able to tell the difference at all.

Recipe Cuisine : South Indian | Recipe Category: Sweet

Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves: 3

  

Ingredients:

Thinai Arisi (Foxtail Millet Rice)	3/4 cup
Split Green Gram (moong dal)	¼ cup
Salt	A Pinch
Jaggery Syrup (Click here for the jaggery syrup)	¾ cup
Honey	¼ cup
Ghee	2 tbsp
Cashew Nuts	10
Dry Grapes	15

Procedure:

1. Dry roast the moong dal till the nice aroma comes out. Allow it to cool down completely.

2. Dry roast the foxtail millet / thinai rice for 2 mins or get really hot. Allow it to cool down completely.

3. Mix the foxtail millet rice and moong dal together and wash them twice. Then soak it in 2 cups of water for 10 to 15 mins.

4. In a pressure cooker, add the rice, moong dal mixture and salt with 3 1/2 cups of water (add soaked water also).

5.  Pressure cook for 1 whistle in high flame and keep the flame in simmer and cook for 10 more mins.

6. After pressure has gone, add the jaggery syrup and honey. Mix them well.

7. Meanwhile, heat the ghee in a small pan. Add cashew nuts and dry grapes. Sauté till they become golden color.

8. Temper the pongal with fried nuts. Mix them well and transfer it into a serving bowl or hot box.

       Serve it immediately or hot. Really yummy and tasty Thean thinai pongal is ready.

   

Note:

1. You can use the rice and dal soaked water also.

2. You should not keep the pongal in the cooker itself. Because the pongal will becomes thick soon.

3. Adjust the jaggery and honey level according to your taste.

4. Adjust the nuts level as per your choice.

Click here for more Pongal Recipes.

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