Thinai arisi, vellam payasam (Foxtail millet and jaggery sweet)

Thinai arisi, vellam payasam (Foxtail millet and jaggery sweet) - Preparation time 20 mins

As I started including millets in my menu i started trying some dishes using the same. I want to try payasam using thinai arisi and vellam. One evening i tried this new sweet dish. It came out well with creamy texture as i used milk also.

Ingredients:-
Thinai arisi - 1/2 cup
Water - 1 cup
Milk - 3/4 cup
Jaggery - 3/4 cup 
cardamon - 2
Grated coconut - 1 tbsp
Ghee - 2 tbsp
Split moong dhal - 1 tsp
Cashew - 10 (broken to pieces)

Preparation method:-
Roast the cashew to golden brown with little ghee and transfer to serving bowl.
In the same kadai roast the thinai arisi (foxtail millet) till it get roasted . Finally add the split moong dhal roast with the rice and switch of the flame.

In a vessel take the rice and wash well. Now add the 3/4 cup milk along with 1 cup of water.

Pressure cook the thinnai arisi for 4 whistle, simmer the flame and cook for another 10 mins.
Meanwhile melt the jaggery with 1/2 cup water, remove the dirt in jaggery by filtering. Boil the jaggery along with grated coconut, roasted cashew, cardamon and little ghee.

When the jaggery syrup become thick syrup . Add the cooked and slightly mashed thinai arisi to the syrup and mix well. 
Now add the remaining ghee and switch of the flame when the payasam starts boiling. If you want you can add some milk to adjust the consistency.

This payasam will be thick with creamy texture. Happy and healthy cooking.