Thinai arisi | Foxtail millet ( Kangni in Hindi, Kora in telugu | Navanne in Kannada |Thina in malayalam ) is an easily available millet variety. My mom made kheer during our trip to India in june. I thought i will give it a try so that it will be helpful for those who make kheer | sweet everyday for Navratri . For my readers in Singapore, Thinai arisi is available in Mustafa center ( in the sugar section) and also in few shops in little india. Check out my Navaratri 2014 combo recipes.
Ingredients 
Preparation Time : 5 mins | Cooking Time : 35 Mins | Serves : 3-4
Thinai arisi | foxtail millet 1/4 cup
Jaggery 1/2 cup
Milk 1 cup
Ghee 1 tsp
Cashew nuts 5
Cardamom powder a pinch
Dry ginger powder (sukku) a pinch (optional)
Thinai arisi | foxtail millet 1/4 cup
Jaggery 1/2 cup
Milk 1 cup
Ghee 1 tsp
Cashew nuts 5
Cardamom powder a pinch
Dry ginger powder (sukku) a pinch (optional)
Method:
- Add ghee in a pan and roast the cashew nuts and keep it aside.
- In the same pan add the thinai and dry roast it for few minutes .
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- Add 1 cup of water to this . Let it boil till it becomes soft. It took 20 minutes to get the thinai to get cooked. If you want you can cook in a pressure cooker for 2-3 whistles.
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- Meanwhile melt jaggery in a pan and filter the impurities and allow this to boil for 5 minutes in a low flame and switch it off. Boil the milk also and allow this to cool completely. Add the melted jaggery to the cooked thinai and boil for 2 minutes.
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- Switch off the flame. Allow this to cool a bit and add the completely cooled milk.
- Add cardamom powder, sukku(dry ginger) and roasted cashew nuts.
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- Thinai payasam is ready for neivedhyam.
- You can add ghee roasted coconut bits to the payasam.
- 1-2 tblsp of moong dal can also be added to this.
- Never add hot milk to the jaggery mixture. the milk will get curdled.
- You can add chilled milk from the refrigerator too. But allow the jaggery thinai mixture to cool and then you add.
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