Foxtail/Thinai paniyaram (sweet pancakes)


Foxtail millet/Thinai – 1/2 cup
Rice flour – 1 tablespoon
Wheat flour – 1 1/2 tablespoon
Jaggery – 1/2/cup powdered
Grated coconut – 1/4 cup
Salt – as required
Cardamom – 1
Ghee/oil to fry

Wash and soak the millet for 2 hrs.
Add it to a blender with very little water and grind it to a smooth paste.

Transfer it to a bowl and add powdered jaggery, rice flour, wheat flour, coconut, salt and powdered cardamom seeds.

Mix everything well and set aside for 15 mins. Heat the paniyaram pan, pour oil/ghee in each mould and pour the batter. Cook well. Flip and add more oil/ghee and cook till it turns golden brown.

Foxtail Millet/Thinai Halwa



Foxtail Millet – 1 cup
Milk – 2 cup
Palm sugar – 3/4 cup
Ghee – 5 tablespoon
Elachi powder – a pinch

Wash and soak millet in water for 2 hours.

Add drained millet with little water to a mixer and blend it to a smooth batter. Keep it aside.
Take a pan add ghee and melt it.
Add the ground batter and cook on a medium flame. Keep stirring continuously.
Cook till it becomes crumble. It takes around 10 mins. Then add milk to the cooked mixture and keep on mashing it.
When the milk evaporates, add palm sugar and mix well.Cook till the halwa begins to leave the sides of the pan.Add little ghee and mix everything well.
Stir and mash the halwa well to get a smooth halwa.
Heat ghee in a pan add cashew kismis fry it till golden color and pour it over the halwa. Serve warm.

Foxtail millet/Thinai Pongal



Thinai – 3/4 cup
Moong dal – 1/4 cup
Jaggery – 1/2 cup
Cashew Nut and kismis
Elachi powder

Dry roast the moong dal till nice aroma comes out. Set it aside and allow it to cool.
Dry roast the foxtail millet for 5 mins and allow it to cool.
Mix both and wash it for 2 to 3 times.then soak it for 15 mins.
Take a cooker add this mixture and pour 31/2 cup water and cook for 1 whistle.
Simmer it for 10 mins.

Meanwhile take jaggery in a pan add water and melt it. Then strain it.

Open the cooker add the jaggery syrup and little ghee mix everything well.Add elachi powder too.

Heat ghee in a small pan. Add cashew nuts and kismis. Saute till it becomes golden color. Then add it to the cooked pongal and mix well.

Transfer it to a bowl and serve hot.