Thinai Arisi Payasam is prepared with the millet or Siru Dhaniyam called Thinai which is widely used now. This dessert has a unique flavour and taste.
Ingredients :
Thinai 1/2 cup.
Powdered Jaggery 1 cup
Thick Coconut Milk 1 cup.
Thin Coconut Milk 1 cup
Ghee 1 tbsp.
Method :
1. Heat the Ghee and sauté the Thinai till it starts cracking.
2. Cook in the pressure cooker as rice is cooked, adding water in the ratio of 1:4 as Thinai needs a lot of water to get cooked. For 1/2 cup of Thinai, you can add one cup of water and one cup of thin coconut milk and pressure cook.
3. Add little water to Jaggery and boil till it dissolves. Filter for impurities.
4. Open the cooker and mash the cooked Thinai, add the Jaggery syrup and simmer on medium flame with constant stirring.
5. After 5 minutes, add the thick milk and switch off after 1 minute. The tasty dessert is ready.
Note :
For this Payasam, Cardamom Powder and roasted Cashew and nuts are not absolutely necessary. If preferred, they can be added. Milk can be used instead of Coconut milk.
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| Thinai Payasam |
Ingredients :
Thinai 1/2 cup.
Powdered Jaggery 1 cup
Thick Coconut Milk 1 cup.
Thin Coconut Milk 1 cup
Ghee 1 tbsp.
Method :
1. Heat the Ghee and sauté the Thinai till it starts cracking.
2. Cook in the pressure cooker as rice is cooked, adding water in the ratio of 1:4 as Thinai needs a lot of water to get cooked. For 1/2 cup of Thinai, you can add one cup of water and one cup of thin coconut milk and pressure cook.
3. Add little water to Jaggery and boil till it dissolves. Filter for impurities.
4. Open the cooker and mash the cooked Thinai, add the Jaggery syrup and simmer on medium flame with constant stirring.
5. After 5 minutes, add the thick milk and switch off after 1 minute. The tasty dessert is ready.
Note :
For this Payasam, Cardamom Powder and roasted Cashew and nuts are not absolutely necessary. If preferred, they can be added. Milk can be used instead of Coconut milk.
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