Thinai Halwa or Foxtail Millet Halwa
  • Thinai – 1 cup
  • Moong dal – ½ cup
  • Jaggery – 2 cup
  • Ghee – 1 cup
  • Coconut pieces – 3 tsp
  • Cashew – 3 tsp
  • Cardamom – 2 nos:
  1. Soak thinai and moong dal for two hours in separate vessel.
  2. Make a fine paste of both moong dal and thinai together.
  3. Take bottom thick vessel (as told copper vessel) add a little ghee and add the paste
  4. Sauté continuously till it is half cooked (add ghee little by little when needed)
  5. Add the jaggery it should dissolve well.
  6. Cut coconut into small pieces and keep aside.
  7. In a small pan roast coconut and cashew.
  8. When jaggery dissolves, add the coconut and cashew.
  9. Once the ghee starts coming off the edges of the vessel, halwa is well cooked
  10. Thinai halwa is ready to be served
You can also spread the halwa in a flat ghee greased plate. When it cools, you can cut it into small required size pieces.
Recipe by Bumps n Baby at