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Thinai Halwa

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Published under: Halwa
Delicious Millet Delight: Indulge in the rich flavours of Thinai Halwa, a sweet treat made with foxtail millet flour, khoya, and jaggery.
Thinai Halwa

Thinai Halwa, also known as Foxtail Millet Halwa, is a traditional Indian dessert that combines the goodness of millet with the richness of khoya (milk solids) and the natural sweetness of jaggery. This dessert is a delightful treat for your taste buds and a healthier alternative to conventional sweets.

The foxtail millet flour brings the halwa a nutty and earthy flavour, while the khoya adds a creamy and decadent texture. Jaggery, a natural sweetener, provides the perfect level of sweetness without overwhelming your palate with sugar.

To make this Thinai Halwa, you’ll start by roasting the millet flour to enhance its flavour. Then, you’ll prepare a jaggery syrup and combine it with milk, khoya, and ghee. The halwa will gradually thicken as you cook and release its irresistible aroma. Finally, garnish with fried cashew nuts and raisins for a delightful crunch and flavor.

Serve Thinai Halwa warm, and savour each spoonful of this wholesome dessert. It’s perfect for festivals, celebrations, or as a sweet ending to a special meal. If you enjoy Thinai Halwa, you might also like other millet-based desserts like Bajra Khichdi or Ragi Ladoo.

Thinai Halwa

Thinai Halwa

Thinai Halwa
3.50 from 2 votes

Thinai Halwa

Delicious Millet Delight: Indulge in the rich flavours of Thinai Halwa, a sweet treat made with foxtail millet flour, khoya, and jaggery.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Indian

Ingredients

  • 2 cups Thinai Flour (Foxtail Millet Flour)
  • 1 cup Unsweetened Khoya
  • 1/2 cup Ghee
  • 1/2 cup Milk
  • 2 cups Jaggery (powdered)
  • A few Cashew Nuts
  • A few Raisins

Instructions

  • Heat 2 tsp of ghee in a pan.
  • Add the Thinai flour and stir well for 2 minutes or until aromatic. Remove from the flame.
  • Dissolve the jaggery in water and strain it.
  • In a separate frying pan, add 1 tsp of ghee and fry the cashew nuts and raisins. Remove and keep aside.
  • Mix the Thinai flour with milk and transfer to a heavy-bottomed pan.
  • Place it over medium flame.
  • When it reduces to half, add the khoya and stir well.
  • Add the jaggery water and mix continuously.
  • Gradually add the ghee and continue mixing.
  • Add the fried cashew nuts and raisins.
  • Remove from the flame when it starts to leave the sides of the pan and doesn't stick to fingers.
  • Serve warm.

Frequently Asked Questions (FAQ):

Can I use other millet flours instead of Thinai for this halwa?

Absolutely! You can substitute Thinai flour with other millet flours like Ragi or Bajra for a unique twist on the recipe. Each will impart its own distinct flavor.

Is khoya readily available in stores, or can I make it at home?

Khoya is commonly available in Indian grocery stores. However, you can also make it at home by simmering milk until it thickens and solidifies.

What are some suitable pairings for Thinai Halwa?

Thinai Halwa pairs wonderfully with a hot cup of masala chai or as a dessert after a meal of Vegetable Biryani and Dal Makhani.

Can I store Thinai Halwa for later consumption?

Yes, you can store Thinai Halwa in an airtight container in the refrigerator for up to 3-4 days. Reheat it before serving for the best taste.

Is this dessert suitable for diabetics?

While it uses jaggery instead of refined sugar, it’s advisable for diabetics to consume it in moderation due to the natural sugars in jaggery. Always consult with a healthcare professional for dietary guidance.

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