Name: Thinai Arisi Payasam Recipe
Total time: 20 min
Yield: 2
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Thinai Arisi Payasam Recipe

Chitra

Crawler

Indian

Thinai/foxtail millet

Grated jaggery

Water

Boiled milk

Cardamom seeds

Cloves no

Mace a small

In a pressure cooker base, add a tsp of ghee. After its heated, add the thinai arisi and roast it well till u get a nice aroma & as u roast, thinai becomes non-sticky. Add the mentioned water and pressure cook in low flame for one or two whistles. Open the cooker & mash it well.

step 1

In the mean time, grate the jaggery and add 1/4 cup of water to cover it. Let it melt. Strain the syrup and add it to the cooked & mashed thinai. Allow it to boil. Add some water if needed.

step 2

After the raw smell of jaggery goes off, switch off the flame & add the crushed cardamom powder. Roast clove, cashews & mace. Powder the mace and add everything to the payasam. Mix well. Now add the boiled milk. Finally add a small pinch of edible camphor if needed. Garnish with roasted cashews and serve!.

step 3

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