இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Millet is a healthy food, there are many varieties of millets available Foxtail, Kodo, barnyard, little millet, finger millet and pearl millet (varagu, samai, kudiraivali, thinai, kambu, solam) are the major varieties available and used in Tamil Nadu. Cereals, which are rich in calcium, protein and nutrients, are good for your health in many ways, and adding small grains to your daily diet can lead to a healthier lifestyle.
Millets can be replaced to make all kinds of rice dishes like idli, dosa, pongal, uppuma, vada, adhirasam. especially small grains payasam which is rich in flavour and health. You can make a variety of dishes using small grains do try healthy and tasty thinai payasam.
Some tips to make delicious Millet Payasam
- For making millet payasam, instead of foxtail millet (thinai), you can use kodo millet, little millet or barnyard millet (varagu, samai, kudiraivali).
- Instead of adding jaggery, you can add the same amount of sugar.
- Adding saffron is optional.
- You can cut the coconut into small pieces and fry it in ghee along with cashews and raisins.
Other Varieties – Carrot Payasam, Caramel Payasam, Rava Payasam, Moong dal payasam, Sago payasam, Millet payasam, Wheat Rava Kesari, Chocolate Coffee, Bhapa Doi, Milk Cake, Motichur Laddu, Wheat Biscuit, Wheat Gulab Jamun, Rosbora, Ghee Mysore Pak, Eggless Rava Cake, Sago Kesari, Pal Kova.
Small grains kheer
- Millet - ¼ cup - 40g
- Moong dal - ½ cup - 100g
- Milk - 3 cups - 750ml + 5 tsp
- Jaggery - 1 cup - 250g
- Cardamom powder - ½ tsp
- Saffron - 1 pinch
- Ghee-roasted cashews and raisins - as required
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Add a quarter cup of foxtail millet to a pan and add half a cup of moong dal to it.
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Put on medium heat and fry till fragrant.
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Then transfer it to a vessel and rinse once.
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Add 2 cups of water and put 3 whistles in the pressure cooker.
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Once the millet and moong dal is cooked well, transfer them to a wide pan and add 3 cups of milk to it.
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Put on low heat and stir well for 10 minutes.
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Add a cup of jaggery to a pan, add a little water and bring to a boil.
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When the jaggery is boiled and became slightly thick syrup, strain and add it with kheer.
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After boiling it for a while, add ½ tsp of cardamom powder.
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Soak a pinch of saffron in 5 tsp of milk for a while and add it.
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Then add some cashew nuts and raisins fried in ghee. Turn off the stove after a minute.
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Delicious millet payasam is ready to serve.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
Add a quarter cup of foxtail millet to a pan and add half a cup of moong dal to it.
-
Put on medium heat and fry till fragrant.
-
Then transfer it to a vessel and rinse once.
-
Add 2 cups of water and put 3 whistles in the pressure cooker.
-
Once the millet and moong dal is cooked well, transfer them to a wide pan and add 3 cups of milk to it.
-
Put on low heat and stir well for 10 minutes.
-
Add a cup of jaggery to a pan, add a little water and bring to a boil.
-
When the jaggery is boiled and became slightly thick syrup, strain and add it with kheer.
-
After boiling it for a while, add ½ tsp of cardamom powder.
-
Soak a pinch of saffron in 5 tsp of milk for a while and add it.
-
Then add some cashew nuts and raisins fried in ghee. Turn off the stove after a minute.
-
Delicious millet payasam is ready to serve.
