Tamil Nadu
Thinai payasam
Foxtail millet cooked in milk and jaggery. An old Tamil grain in a creamy festive bowl.
40 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayFoxtail millet in milk and jaggery.
The original290kcalsame
6 gproteinsame
2 gfibresame
40minutessame
Classic thinai payasam.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Roast the millet in a little ghee, then pressure cook with water for 3 whistles. Let the pressure release naturally.
- 2Add milk and simmer 10 minutes, mashing slightly.
- 3Turn off the heat, wait 2 minutes, and stir in melted, strained jaggery and cardamom.
- 4Top with cashews fried in ghee.
Serve it like this
Serve warm in small bowls with cashews floating on top.
