Today being skanda shasti I made thinai payasam or pradaman. Dishes with thinai or foxtail millet is one of the favourite prasad for Lord Muruga. It is easy to make and very tasty also.
I am soaking millets for 4 to 6 hours before cooking. If you don’t want to soak you can wash it clean and cook.
Let us see how to make this kheer.
Preparation time approx 20 to 25 minutes.
1/2 cup thinai/ foxtail millet.
1/4 cup moong daal.
1 cup Jaggery powder
1/2 cup thick coconut milk.
1/4 litre plain full fat milk.
1/2 tsp cardamom powder.
Few cashew nuts.
1 tsp ghee.
Wash and clean the foxtail millet and moong daal. In a pressure cooker add this. We are using 3/4 cups of daal and millet togetherto make this kheer today. We have to add 3 times of water and milk together. Add 3 cups of milk plus water in the pressure cooker.
Cook for 4 whistles. ( if you are not soaking the millet cook little more time). Let the pressure goes manually. To this add jaggery and mix. Keep the stove on low flame. . Let it boil for 5 to 10 minutes. Add cardamom powder. Mix well. When your kheer becomes thick switch off stove and add coconut milk. Mix well. Take care not to split.
Heat ghee add cashewnuts fry till golden colour. Pour over the khher or payasam.
If your jaggery is having sand or impurities add very little water boil strain it. Let this become cool then add to kheer. If you are adfing hot jaggery syrup to cooked mix it may split.