Thinai Halwa or Foxtail Millet Halwa
Author: Yamuna Balamurugan
- Thinai – 1 cup
- Moong dal – ½ cup
- Jaggery – 2 cup
- Ghee – 1 cup
- Coconut pieces – 3 tsp
- Cashew – 3 tsp
- Cardamom – 2 nos:
- Soak thinai and moong dal for two hours in separate vessel.
- Make a fine paste of both moong dal and thinai together.
- Take bottom thick vessel (as told copper vessel) add a little ghee and add the paste
- Sauté continuously till it is half cooked (add ghee little by little when needed)
- Add the jaggery it should dissolve well.
- Cut coconut into small pieces and keep aside.
- In a small pan roast coconut and cashew.
- When jaggery dissolves, add the coconut and cashew.
- Once the ghee starts coming off the edges of the vessel, halwa is well cooked
- 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 https://bumpsnbaby.com/diwali-special-thinai-halwa-foxtail-millet-halwa/
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