Thinai Payasam 4

#Thinaipayasam - #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 from thinai flour and other foods like kali, koozh were also made.

The thinai grains which I had earlier could be able to grind into a fine paste after soaking it for sometime in water. The recipe of Thinai Payasam which I have already shared in this blog a few days back.

But the one that I am having now is of different quality. The outer cover of the grain is very thick. It could not be ground into a fine paste even after soaking it up for more than three hours. The husks floating over the paste of thinai is very difficult to swallow even after being cooked well.  So I have made a decision to filter out the husk from thinai paste. The filtered thinai milk is used in the preparation of a tasty payasam.

Ingredients :
1/4 cup                           Thinai [ Foxtail millet ]
1 cup                              Milk
1/8 cup                           Sugar [ adjust ]
1 Tbsp                            Semiya [ vermicelli ]
1 pinch                           Salt
4 or 5 strings                  Saffron
a small piece                   Nutmeg, powder
1 Tsp                              Almond grated

Method :
Soak thinai in water for 3 to 4 hours.
Grind into a fine paste in a blender or mixer grinder adding little water.
Strain through a tea filter or a clean muslin cloth.

Repeat the above process two more times to extract the milk completely from thinai grains.

 Discard the husk settled over the filter.

Mix milk and thinai milk together in a vessel. Heat it over a medium flame on a stove.

Keep stirring continuously with a long ladle. When the milk becomes shiny and attains porridge consistency, then add semiya.
Keep stirring until semiya becomes soft.
Then add sugar and stir continuously to dissolve it.
Now add crushed nutmeg.

Allow to simmer for 3 - 5 minutes.
Turn off the stove.
Transfer into serving bowls.
Top them with grated almond  and saffron strings.

Tasty yummy thinai paal payasam ready. The taste of this payasam reminds me the infants' food, Farex!!
Whatever be the method you have followed to prepare thinai payasam, the final product is the tastiest one!! Thinai paal payasam is the best one among all paal payasam





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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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Samai Arisi Payasam

#SamaiarisiPayasam : #LittleMillet is called #SamaiArisi in Tamil. It is Kutki in Hindi, Sama in Telugu, Same in Kannada, and Chama in Malayalam. The grains look like small sego [ javvarisi ] globules. Millets are rich in minerals and gluten free. Samai arisi can be cooked like regular rice.

Ingrdients :

Samai Arisi ( Little millet )                  : 1/8 Cup
Milk                                                      : 1 1/2 Cup
Salt                                                        : a pinch
Sugar                                                     : 3 Tbsp ( Adjust )
Cardamom powder                               : 1/4 Tsp
Saffron                                                  : 4 to 6 strings
Cashew nuts                                          : 4
OR
Almond                                                  : 2
Method :
Take samai arisi in a small vessel. Wash 2 times and add 1/2 cup of water.
Take a cup of water in a pressure cooker. Keep the vessel containing washed samai arisi in the cooker.
Close and put weight on. Cook on high flame for 3 whistles.
Then keep the burner at SIM and cook for 3 minutes.
Keep aside.

Take milk in a vessel and bring it to boil.
Now add cooked samai rice and mix well.

Adjust the burner to SIM position and cook for 7 minutes.
Keep stirring at regular intervals.
Now add sugar and salt.

Mix well to dissolve sugar.
Let it boil for 10 minutes keeping the burner at SIM.
Add saffron and cardamom powder.

Simmer for 2 minutes.

Transfer into serving bowl.
Fry cashew nuts in a tea spoon of ghee and put over payasam.
Or top it with almond shavings.

Enjoy with any savory!!




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