Carrot-Thinai-Payasam

#CarrotThinaiPayasam  #CarrotFoxtailMilletPayasam : #CarrotPayasam is generally prepared with milk and corn flour is added to get the porridge consistency. Here I have used #thinai instead of corn flour. Thinai is known as #FoxtailMillet in English.
Thinai [ FoxtailMillet ] is rich in dietary fibers, vitamins and minerals. Especially it is one of the richest sources of iron and copper.
Here I have taken the whole grain of thinai. It is soaked in water and then thinai milk is extracted by grinding soaked thinai in a blender adding water.
Now to the recipe.
Approximately 1 1/2 to 2 cups of Payasam can be prepared.

Ingredients :
1/8 cup	Thinai [ foxtail millet ]
1 cup	Milk
1/8 cup	Carrot grated
1/8 cup	Sugar [ adjust ]
1 pinch	Salt
2 or 3	Almonds, grate finely
1/4 Tsp	Cardamom powder

Method :
Wash and then soak thinai grains in a bowl for 2 hours.
After 2 hours grind with 1/4 cup of water using a blender.
Then strain through a tea filter into another bowl.
Put back the ground grain that settled over the filter again into blender jar.
Add some water and grind and then strain into the same bowl.
Again repeat the process one more time.
Finally discard the sediments.
Keep aside the thinai milk extract.

In another bowl boil milk and keep aside.
Now take grated carrot in a vessel and heat over a slow flame.
Keep stirring and saute until carrot becomes soft.
Then add sugar and keep stirring.
The sugar melts down and becomes watery.
Now add boiled milk and mix well.
Allow to simmer for 5 minutes.
Finally add thinai milk extract stirring continuously with a spoon.
Keep stirring until the liquid becomes shiny and attains porridge consistency.
Finally add cardamom powder and mix well.
Turn off the stove.
Transfer into serving bowl topping with grated almond.
Serve hot with a savory like vadai or bajji.

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Thinai Milk Payasam

#ThinaiMilkPayasam - #FoxtailMilletPayasam :
#Thinai is known as Foxtail Millet in English. The botanical name is Setaria italica, formerly as Panicum italicum. Other names are German millet, Italian millet, Chinese millet and Hungarian millet. In ancient days Tamils consumed gruel prepared with thinai flour and other foods like kali, koozh also made.

According to me #Thinai is best suited for making yummy payasam. We have already seen two ways of making payasam using foxtail millet. They are Thinai Payasam  and Thinai Paal Payasam. Let me present one more here.

Ingredients :
1/8 cup                                   Thinai
1 Tbsp heaped                        Sugar
1 1/2 cup                                Milk
1 pinch                                   salt
1/4 Tsp                                  Cardamom powder
cashew nuts or almond shaving to garnish.

Method :
Pressure cook thinai for 3 whistles and 5 minutes at SIM adding 1/3 cup of water.
Open the cooker after it ran out of steam.
Let it cools down a bit.
Then grind in a mixer grinder into a smooth paste.
Keep aside.
Boil milk and then add thinai paste.
Stir well for some time.
Now add sugar and a pinch of salt.

Allow to simmer for 10 minutes or until the mixture attains porridge consistency.
Transfer into a serving bowl.
Serve hot, topping it with roasted cashews.

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Thinai Paal Payasam

#ThinaiPaalPayasam  #FoxtailMilletPayasam : I have already posted a recipe to prepare payasam with thinai. Today I tried payasam with milk and sugar which was very very tasty with nice texture and aroma. #Thinai is called #foxtailmillet in English. #Millet are rich source of vitamins and minerals. So it is advisable to include thinai in some form in our daily diet. Let me present here the method of preparing  payasam with thinai and milk.
Here comes the recipe.

Ingredients :

1 Tbsp                                     Thinai

1 pinch                                     Salt

3/4 Cup                                    Milk

1 Tbsp                                      Sugar ( adjust )

1/4 Tsp                                    Cardamom powder 

Method :

Wash and soak thinai grains for 4 to 5 hrs.

Grind using a mixer grinder adding enough water.

Take milk in a vessel.

Transfer ground thinai into the milk.

Heat on a slow flame and cook.

Keep stirring as it tends to stick to the bottom.

The thinai mixed milk becomes shiny and comes to porridge consistency.

Add sugar and salt.

Keep on stirring and switch off the stove when the payasam is shiny and thick.

Add cardamom powder.

Garnish with almond shavings and roasted cashews.

 Transfer into a serving bowl and enjoy after a good meal.

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