Rice, Moong dal, Fox Millet Payasam- Arisi Thinai Payasam

Payasam is an Indian sweet pudding sort of dessert. The goodness that comes along with this dessert proven to be nutritious because of the Fox millet or Thinai and rice and moong dal powder. Fox millet has a lot of protein when compared to  other plant based food. So, I believe it is a guilt free dessert that you can prep up easily with the ingredients you have in your kitchen pantry. Plus, I have used jaggery (Vellam) or Indian brown sugar as a natural sweetener which is high in iron. Aromatic spices like cardamom and saffron are good for your digestion and gives natural color without any artificial food color and preservatives. This recipe is really forgiving, you can improvise and substitute with unsweetened almond milk to keep the dessert gluten free. The aromatic spices can be replaced by vanilla bean paste to give the pudding custard like flavor and taste. Do give a try because it is a healthy delicious dessert to start your day with a smile.

Rice, Moong dal, Fox Millet Payasam- Arisi Thinai Payasam

INGREDIENTS: 

Homemade rice and moong dal powder - 5 heaped teaspoons

Homemade Fox millet/ thinai powder - 3 heaped teaspoons

Full cream milk powder - 6 heaped tablespoons

Salted butter - 4 tablespoons

Jaggery/ brown sugar - 3/4 cup (reduce if you want less sweet payasam)

Cashew nuts - 10 

Water - 9 cups (For thinner payasam)

Cardamom - 4

Saffron - a pinch

METHOD:

1. First, using full cream milk powder and boiling water, I made milk. 

2. Then, take 1/2 cup water to dilute the jaggery in a  heated pan. When the jaggery has completely dissolved, strain the jaggery to get clear syrup without impurity. 

3. Third process is frying the nuts. Heat up a pan, melt the butter and start frying the any nuts of your choice and cardamom. You can add more nuts if you like them. I don't prefer to add raisin in payasam as the milk tend to curdle.

4. Bring the prepared milk to boil by adding enough water to make thinner payasam. You have to gauge the consistency of the payasam. If you prefer your payasam to be thicker, reduce the water and for thinner payasam, add more water. 

5. After the milk has started boiling, gradually add in homemade Thinai powder and the homemade Rice and Moong Dal powder. Whisk it until there is no lump seen. Keep stirring until the concoction come to rolling boil. At this stage, after adding all the powder, it will get thicken. So at this point, decide whether to add more water for thinner or thicker payasam. 

6. After it had cooked well, lastly add, fried nuts, saffron, cardamom as well as the melted butter. 

7. Last but not least is the sugar syrup. While adding the jaggery syrup, taste the payasam. If it is sweet enough, you may not need to add all the syrup. Allow it to simmer for 2 minutes. Turn off the flame. After adding the jaggery syrup, you may not need to boil further as this will curdle the milk.

8. Serve the payasam hot or chilled. 

Thank you

Abby