Thinai Pradaman (Foxtail Millet Kheer)
A wholesome and comforting South Indian dessert, Thinai Pradaman transforms foxtail millet into a creamy, fragrant kheer with jaggery, coconut milk, and ghee-roasted nuts. Naturally sweet, aromatic, and rich in texture, this traditional recipe is perfect for festivals, special occasions, or any time you want a healthy yet indulgent treat.
Servings: 4 people
Calories: 200kcal
Equipment
- 1 Heavy Bottomed Pan
- 1 Pressure Cooker
- 1 Mixing Bowl
Ingredients
- ¼ Cup Foxtail millet
- ½ Cup Thick Coconut Milk
- 1 Cup Thin Coconut Milk
- ½ Cup Grated Jaggery
- ½ teaspoon Cardamom Powder
- 2 tablespoon Cashews
- 2 tablespoon Finely Sliced Coconut
- 2 tablespoon Ghee (Clarified butter)
Instructions
- Heat a pan and add a teaspoon of ghee. Add the thinai and sauté on a low flame for about 5 minutes, stirring continuously, until the raw aroma disappears.¼ Cup Foxtail millet, 2 tablespoon Ghee (Clarified butter)
- Transfer the roasted thinai to a pressure cooker, add water, and pressure cook for 3–4 whistles. Once cooked, allow the pressure to release naturally, then mash the thinai lightly and set it aside.
- In a separate pan, add the jaggery along with a tablespoon of water. Heat gently until the jaggery dissolves completely.½ Cup Grated Jaggery
- Strain the jaggery syrup to remove any sand or impurities, then return the strained syrup to the pan.
- Add the mashed thinai, mix well, and cook on a low flame, bringing it to a gentle boil.
- Meanwhile, prepare the coconut milk. Grind freshly grated coconut with ½ cup of water and squeeze out the milk—this is the thick coconut milk.½ Cup Thick Coconut Milk
- Return the coconut pulp to the mixer, add about 1½ cups of water, grind again, and extract the thin coconut milk. Add cardamom powder to the thin coconut milk and mix well.1 Cup Thin Coconut Milk, ½ teaspoon Cardamom Powder
- Pour the thin coconut milk into the thinai–jaggery mixture and let it simmer on a low flame for about 5 minutes
- Now add the thick coconut milk, switch off the flame immediately, and stir gently to combine.
- In another pan, heat ghee and roast the cashews until golden brown.2 tablespoon Ghee (Clarified butter), 2 tablespoon Cashews
- In the same pan, add the chopped coconut bits and fry until golden. Add the roasted cashews and coconut bits to the pradaman and mix well.2 tablespoon Finely Sliced Coconut
- The tasty and healthy Thinai Pradaman (Foxtail Millet Kheer) is now ready to serve—rich, aromatic, and perfectly comforting.
Nutrition
Serving: 1bowl | Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 8mg | Fiber: 2g | Sugar: 18g