Millets

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Thinai payasam

2 cups thinai

11/2 cups sugar/jaggery

250 ml boiled, cooled milk

10 cashew nuts, broken

5 pods powdered cardamom

10 raisins

1 tbsp ghee

 

1. Take 4 cups of water in a deep dish and boil it. Add the rinsed thinai to the hot water and cook until soft and then add the sugar/jaggery.

2. Stir continuously for 10 min on medium heat.

3. Fry the cashew nuts and raisins in the ghee and add to the thinai along with the milk. Stir for 2-3 min.

4. Finally stir in the powdered cardamom.

5. Serve hot.

 

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