I made karupatti mittai on the same day when i made thaen mittai. I had some leftover karupatti syrup. I wanted to use that and make a healthy sweet. I found some foxtail millet lying in the fridge. So decided to make a healthy sweet using that. When i tasted it, it was so yummy and you know it is good for you..So another addition to my cooking with millet series.
I also made banana flower vadai on that day and we had a great evening. So try this out and let me know how it turned out for you..
Preparation Time : 5 mins
Cooking Time : 40 to 45 mins
Serves : 4
Ingredients:
Thinai / Foxtail Millet - 1/2 cup
Water - 3 cup + 1/4 cup
Karupatti / Palm Sugar - 3/4 cup grated ( You can use jaggery / gur)
Water - 1/4 cup
Ghee - 2 tblspn
Cashews - 1 tblspn
Kishmish / Sultanas - 1 tblspn
Cardamom Powder / Yelakai - 1 tsp
Method:
Heat 1 tsp oil in a pressure cooker, add the thinai and roast for a min. Add in water and pressure cook for 6 whistle. Simmer the flame and cook for 10 mins. Turn off the heat and let the steam go all by itself.
Now take karupatti in a sauce pan, add in 1/4 cup of water and heat it till melted. Now strain it and set aside.
Heat 1 tblspn ghee in a pan, add in the nuts and saute till it turns light golden. Remove it to a plate.
Now in the same pan. Take the cooked thinai in a pan, add in the karupatti liquid mix well. Heat this and cook till the mix gets thick.
Add in cardamom powder, nuts and remaining ghee. Mix well.
Serve warm.
Cooking Time : 40 to 45 mins
Serves : 4
Ingredients:
Thinai / Foxtail Millet - 1/2 cup
Water - 3 cup + 1/4 cup
Karupatti / Palm Sugar - 3/4 cup grated ( You can use jaggery / gur)
Water - 1/4 cup
Ghee - 2 tblspn
Cashews - 1 tblspn
Kishmish / Sultanas - 1 tblspn
Cardamom Powder / Yelakai - 1 tsp
Method:
Heat 1 tsp oil in a pressure cooker, add the thinai and roast for a min. Add in water and pressure cook for 6 whistle. Simmer the flame and cook for 10 mins. Turn off the heat and let the steam go all by itself.
Now take karupatti in a sauce pan, add in 1/4 cup of water and heat it till melted. Now strain it and set aside.
Heat 1 tblspn ghee in a pan, add in the nuts and saute till it turns light golden. Remove it to a plate.
Now in the same pan. Take the cooked thinai in a pan, add in the karupatti liquid mix well. Heat this and cook till the mix gets thick.
Add in cardamom powder, nuts and remaining ghee. Mix well.
Serve warm.
Pictorial:
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| This is how karupatti looks like, you can use jaggery / gur |
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| Take it in a sauce pan |
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| add in water |
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| Heat till it is melted |
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| strain it |
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| done |
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| take your other ingredients |
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| This is how thinai / foxtail millet looks likes |
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| heat some ghee |
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| add in millet |
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| roast for few mins |
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| add in water |
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| pressure cook |
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| now it is all cooked |
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| heat some ghee |
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| add some nuts and kishmish |
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| remove it to a bowl |
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| in the same pan, add in cooked millet |
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| pour in jaggery liquid |
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| heat well |
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| now it will get thick |
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| once it reaches this stage |
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| add in fried nuts |
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| drizzle some ghee |
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| some cardamom powder |
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| mix well |
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| serve |
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