Thinai Payasam | Foxtail Millet Payasam

Thinai Payasam | Foxtail Millet Payasam | Foxtail Millet kheer | millet pudding | millet recipe | millet payasam with palm sugar | foxtail millet vermicelli payasam | foxtail millet kheer | payasam recipe | kheer variety | think semiya payasam | Indian dessert | Indian sweet recipe with step by step pictures and video recipe. Check out the Foxtail Millet Payasam video. If you like the video pls SUBSCRIBE to my channel.

Use nuts of choice

I have used white almonds. You can use any variety of nuts according to your choice. 

Should I roast millet vermicelli?

Yes, it gives perfect texture for the payasam. It also turns the payasam aromatic. 

CAN I COOK millet vermicelli IN WATER?

Yes, you can cook millet in water and add milk. To make millet kheer rich and delicious I personally prefer cooking in milk

CAN I USE regular sugar?

Yes, you can use any variety of sweeter of your choice. If you are using jaggery or palm sugar make sure it is without impurities else milk might curdle.

Will payasam curdle if we cook after adding palm sugar?

The palm sugar I used was without any impurities so I added it directly. If you are doubtful, filter then add.

CAN I USE ROOM TEMPERATURE MILK FOR millet kheer?

It is preferred to use hot milk while making payasam as it helps for faster cooking.

Amount of milk

It depends on the way you prefer payasam. My measurement yields rich, thick creamy payasam. If you prefer liquid millet vermicelli kheer adjust milk/water accordingly.

Can I skip evaporated milk?

Evaporated milk makes the payasam extra delicious. If you don’t have it, boil 4 cups of milk till reduce to 1/3 quantity and add it to the payasam.

INDIAN SWEET RECIPES IN TMF

MILK-BASED RECIPES IN TMF

Payasam recipes

Millet recipes

Ingredients 

Cook millet vermicelli

1/4 cup foxtail millet | thinai

1 cup of milk

Payasam

1/2 tbsp ghee

4 almonds

1 cup of hot milk

1/2 cup palm sugar

1 can of evaporated milk

Pinch of salt

1 Cardamom 

How to make Thinai Payasam with step-by-step pictures

Preparation

• Break millet vermicelli into small pieces

• Crush the cardamom and keep it aside

To roast

• First, Add ghee to a wide heavy bottomed pan and heat on medium flame

• Add almonds and saute for 30 seconds

• Furthermore, add millet vermicelli; mix well and the roast turns aromatic and slightly changes color

• Add milk; mix well and boil for 5 minutes 

• Furthermore, add palm sugar; mix well and cook for 1+ 1/2 minute

• Add evaporated milk and mix well

• Furthermore, add cardamom powder and a pinch of salt; mix well and cook for 3 minutes

• Turn off the stove and serve warm

Thinai payasam

millet kheer with palm sugar

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Ingredients

Cook millet vermicelli

• 1/4 cup foxtail millet | thinai
• 1 cup of milk

Payasam

• 1/2 tbsp ghee
• 4 almonds
• 1 cup of hot milk
• 1/2 cup palm sugar
• 1 can of evaporated milk
• Pinch of salt
• 1 Cardamom

Instructions

Preparation

• Break millet vermicelli into small pieces
• Crush the cardamom and keep it aside

To roast

• First, Add ghee to a wide heavy bottomed pan and heat on medium flame
• Add almonds and saute for 30 seconds
• Furthermore, add millet vermicelli; mix well and the roast turns aromatic and slightly changes color

Payasam

• Add milk; mix well and boil for 5 minutes
• Furthermore, add palm sugar; mix well and cook for 1+ 1/2 minute
• Add evaporated milk and mix well
• Furthermore, add cardamom powder and a pinch of salt; mix well and cook for 3 minutes
• Turn off the stove and serve warm

Video

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Notes

1. I have used white almonds. You can use any variety of nuts according to your choice
2. Always roast millet vermicelli, which gives the perfect texture for the payasam. It also turns the payasam aromatic
3. you can cook millet in water and add milk. To make millet kheer rich and delicious I personally prefer cooking in milk
4. use any variety of sweeter of your choice. If you are using jaggery or palm sugar make sure it is without impurities else milk might curdle
5. The palm sugar I used was without any impurities so I added it directly. If you are doubtful, filter then add
6. It is preferred to use hot milk while making payasam as it helps for faster cooking
7. the amount of milk depends on the way you prefer payasam. My measurement yields rich, thick creamy payasam. If you prefer liquid millet vermicelli kheer adjust milk/water accordingly
8. Evaporated milk makes the payasam extra delicious. If you don't have it, boil 4 cups of milk till reduce to 1/3 quantity and add it to the payasam

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