Thinai Payasam, Foxtail Millet Payasam Recipe
Recipe type: Dessert
Cuisine: Tamilnadu
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
Thinai Payasam, Foxtail Millet Payasam. A very healthy recipe made with jaggery, cardamom and coconut milk.
  • ½ cup thinai arisi / foxtail millet
  • 4 tablespoon split yellow moong dal
  • ¾ cup roughly powdered jaggery
  • ½ teaspoon cardamom
  • a pinch of salt
  • ½ cup first pressed coconut milk
  • ½ cup second pressed coconut milk
  • 2 teaspoon ghee
  • 10 cashewnuts
  • 10 raisins
  1. Dry roast the thinai / foxtail millet on a low flame till its fragrant and smells nutty. Set aside.
  2. Cook the millets and dal with 2 cups of water in a pressure cooker. Cook for 3 whistles on a medium flame. Remove from heat and wait for the pressure to be released naturally. Set aside.
  3. Take a pan and add in the jaggery and a cup of water. Bring it to a boil and let the mixture boil until the jaggery is completely melted. Remove from heat and strain the jaggery mixture on a small colander to get rid of sand and any impurities. Add it to the cooked millet mixture.
  4. Add in half a cup of second pressed coconut milk and simmer the mixture for a couple of minutes. Then add in half a cup of fresh pressed coconut milk, cardamom powder and a pinch of salt. Simmer for a minute. Do not simmer for a long time after adding the coconut milk. Remove from heat and set aside.
  5. Heat ghee in a pan and roast cashew-nuts and raisins. When the nuts are roasted, add it to the payasam.
  6. Serve the payasam warm.
If using canned coconut milk, use ¾ cup canned coconut milk mixed with ¼ cup of water.
Recipe by Kannamma Cooks at