Recently, at home, we have started including a variety of millets in our daily cooking. Mom makes tasty and healthy dishes like upma, dosa, pongal etc with millets! So, as we gear up for the festive season of Navarathiri, I decided to try out something sweet with foxtail millet (Thinai in Tamil) and came across the recipe in Padhu's Kitchen. I have modified the quantities and proportion according to my preference. If you are looking for a healthy and tasty prasad (divine offering), for the festive occasion, then this is a perfect recipe for you!
INGREDIENTS:
- Foxtail millet/Thinai - 1 measure *
- Water - 4 measures
- Jaggery - 2 measures **
- Ghee - 1 tablespoon
- Cardamom powder - 1/4 teaspoon
- Raisins/Cashewnuts/Almonds - as needed for garnish
- Milk - as needed
* The proportion for Thinai : Water : Jaggery is 1:4:3 , A quarter cup of Thinai will be perfect to serve 4 (In that case, you need to use 2 cups of water and 1/2 cup of jaggery)
** The jaggery I used was sweet enough. So this quantity was perfect for me, you can increase it to 2.5 measures
METHOD:
- Melt ghee in a pan and fry the cashewnuts, almonds and raisins (I did not add cashews)
- Remove the nuts from the pan and in the same pan, roast the millet, till a nice aroma arises. You can add more ghee if you wish to
- Pressure cook the roasted millet with 4 cups of water for 4 whistles
- In the meanwhile, add a quarter cup of water to jaggery and heat it for 2 minutes. Switch off the flame and allow the jaggery to melt. Then strain the jaggery to remove any impurities
- Mix the cooked millet, melted jaggery and cook on a medium flame. Allow it to boil well
- Now add the fried nuts, cardamom powder and remove from heat
- Add milk according to the consistency and sweetness that you require (I added about half a cup of milk)
- Serve warm or chilled :)
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