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Thinai Payasam, Foxtail Millet Payasam Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 25 mins
  • Yield: 5 servings 1x


Thinai Payasam, Foxtail Millet Payasam. A very healthy recipe made with jaggery, cardamom and coconut milk.


  • 1/2 cup thinai arisi / foxtail millet
  • 4 tablespoon split yellow moong dal
  • 3/4 cup roughly powdered jaggery
  • 1/2 teaspoon cardamom
  • a pinch of salt
  • 1/2 cup first pressed coconut milk
  • 1/2 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 3/4 cup canned coconut milk mixed with 1/4 cup of water.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Tamilnadu