Thinai Payasam| Thinai Paruppu Payasam| Foxtail millet Moong dal Kheer| Millet Payasam is an easy to make healthy version of a normally rich payasam. I love the texture of thinai in this payasam. It feels like sago pearls when you consume the payasam. The taste of this millet payasam was really amazing. I can taste this payasam with out much guilt which I feel while consuming other desserts.

You could make this payasam with out adding moong dal too.I will share that version later. I felt adding moong dal increases the taste of the payasam.

Thinai Pasiparuppu Payasam recipe

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Tamil

Fox tail millet/ Thinai- 1/2 cup
Moong Dal/ Pasiparuppu- 1/2 cup
Jaggery- 1 and 1/4 cups
Milk/ coconut milk- 1 cup
Cardamom powder- 1/2 teaspoon
Ghee- 2 teaspoon
Cashews-10 nos
Raisins- 10 nos
Coconut pieces, chopped-1 tablespoon

  • Dry roast the foxtail millet inside the pressure cooker till nice aroma comes out; set aside. Now roast the moong dal till light golden colour appears.
  • Wash them in water if required and pressure cook with 4 cups of water for about 4 whistles on medium flame.
  • When the pressure releases open the pressure cooker and add the jaggery/ Jaggery syrup(Heat the jaggery in a pan with ¼ cup of water and make syrup and strain to remove impurities) with cardamom powder. Mix them well and cook for 5 mins. 
  • Add the milk and bring it to boil and immediately switch off the flame.
  • In a pan heat ghee and fry the cashewnuts, raisins and coconut together till golden colour.
  • Now add the nuts with ghee into the mixture and mix well, then switch off the stove.
  • Note: You could replace cows milk with coconut milk or you could use 1:1 ratio.
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