Millet Kheer / Millet Payasam

Next in the series of Super grains is Millet/Thinnai Payasam.

Super easy and healthy dessert too.

It is vey flavorful and can be made using almond milk or coconut milk also

Ingredients

Millets/ Thinnai - 1 cup

Coconut milk - 1 cup

Jaggery water - 2 cups

Cashews and raisins - for garnish

Ghee - 1 cup

Method

Fry the super grain for a couple of minutes in ghee.

Pour milk or water in it and let is boil till the millet is cooked completely

Let this mixture cool

In the meanwhile, powder jiggery and mix well in limited water

Let it dissolve completely.

Strain the jiggery syrup and pour it on the cooked millet mixture.

Let this boil at a very low flame.

Add almond milk or Coconut milk or normal milk to this mixture

Now , be very careful not to let it boil.

It should cook in low flame, until it reaches a Kheer consistency

In another pan, heat ghee and fry raisins first followed by cashews

Fry them till golden brown and add it to the Kheer

This can be served warm or chilled.

Coconut Balls for a Sweet Beginning

Wishing everyone a Very Happy New Year 2013. Let me start the new year wishing you all the best of best health, peace of mind and wealth. May you all be given a lot of strength to travel through this year seamlessly. 

I am sure many of you would have resolutions.. My top priority resolution is to give quality time to my blogs. Set a dedicated time for it along with my normal chores. I hope to live up to my resolution. 

Im starting the year with a sweet recipe, it is also an entry for an event which is being hosted by a fellow blogger and good friend Veena.

Festival days always, have a lot of coconut that is being broken for Pooja and for cooking as well. How do u use the large quantity of coconut. I decided to make my grandmother s favorite sweet, coconut balls aka thengai urundai. This is also a famous street food in the villages during festival times. 

Ingredients

Coconut scrapping - 2 cups 

Sugar - 1.5 cups

Cardamom powder - a pinch

Method

In a heavy bottomed wok add the coconut scrapping

Saute coconut for about 3 minutes

Add sugar to the coconut and keep stirring 

After about 15 minutes you will see that coconut and sugar blending together and forming mixture

Remove from fire and wait till the mixture comes to a hand bearable temperature

Make them into small balls and leave them to dry for an hour's time.

You can store them for 3 days, if it is not been gobbled yet.

Innipu Appam

This dish was originated from the border places of Kerala and Tamilnadu.The town of Nagercoil is supposed to have a mix culture of Tamilnadu and Kerala, this is where this dish was created.

Ingredients

4 Ripe Nenthram Banana
3 cups - Maida
3 cups - Jaggery Syrup
A pinch of salt to taste.
Oil for deep fry

Preparation

Jaggery Syrup:
Dissolve 1 Kg of Jaggery in water. Filter the syrup to remove the dirt particles if any. Allow this syrup to boil in a thick bottomed pan till a drop of jaggery , stays undissolved in water.

Cut the nenthram banana into small slices and set aside . Mix Maida , jaggery syrup and the salt with water to make a batter out of it . Heat the oil in a thick bottomed pan, in order to deep fry the appam. Dip the banana slices in the batter and deep fry them, till its golden brown.

This dish makes an amazing evening snacks and will be relished a lot by kids .