🌾Thinai Payasam | Forxtail Millet Kheer🌾 скачать в хорошем качестве

🌾Thinai Payasam | Forxtail Millet Kheer🌾

A bowl of warmth, simplicity, and tradition. Made with roasted thinai, moong dal, jaggery, and coconut milk no shortcuts, just slow simmered goodness. Millets aren’t boring they’re heirloom, hearty, and full of soul. Ingredients: Thinai / Foxtail Millet –3/4 cup Moong dal-1/2 cup Jaggery (crushed) – 3/4-1cup (adjust to taste) Water – 1½ cups + 1/2 cup Thick Coconut Milk – 1/2-3/4 cup Cardamom powder – ¼ tsp Dry Ginger powder-1/4 tsp(optional) Saffron- few strands (optional) Cashews – 6–8 Raisins – 6–8 Ghee –3 tsp Steps: 1. Measure millet and moong dal, and wash them both thoroughly, and add 1&1/2 cups water and pressure cook with 5 whistles. Mash well. 2. In a pan add 1 cup jaggery & 1/2 cup jaggery and mix for few mins and strain them. Also, in another pan add ghee, cashews and raisins, and saute cook and keep them aside. 3. In a pan add jaggery water, and mashed thinai and moong dal, and mix well without lumps. Then add saffron strands, and thick coconut milk. 4. Keep the flame low and gently boil. As too much of boiling might curdle it. Then add dry ginger powder and cardamom, and then mix together. 5. Add the cashews and raisins. Serve this hot or warm or cold.! :) . . 📝 Notes: You can use regular milk instead of coconut milk, but coconut milk gives a beautiful flavor. Optionally, add a pinch of dry ginger powder for warmth. Make it richer with a bit of paal kova or chironji seeds (saaraparuppu) if available.