thinai kesari recipe – foxtail millet pineapple kesari recipe

5 from 1 vote
foxtail millet pineapple kesari recipe - a delicious, quick and easy, healthier kesari made using foxtail millet. foxtail millet is also known by the following names in indian languages - kangni (hindi), navane (kannada), thinai (tamil), kang (gujarati), rala (marathi)
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thinai pineapple kesari recipe – a delicious, quick and easy, healthier kesari made using foxtail millet. kesari is a south indian pudding usually made with cream of wheat/rava. though you can also make kesari with millets.

Foxtail Millet Pineapple Kesari Sheera Recipe

we are inching towards the festival of ‘ugadi‘ which happens to be our new year as celebrated in the state of karnataka, where i come from, as also our neighboring state of andhra pradesh. ‘uga’ meaning era and ‘adi’ meaning beginning. traditionally this day is celebrated beginning with cleansing of the house, followed by decorative ‘thoran’ and ‘rangoli’ patterns at the doorstep. new clothes being worn, sweet and savory dishes prepared culminating in a puja to the deity and family meals to enjoy the food fare.

one important exchange which signifies the festival is referred to as the ‘bevu-bella’; ‘bevu’ meaning neem and ‘bella’ meaning jaggery with references to the hardship and happiness packaged together as life experiences, which all of have to go through. in addition other festive offerings too are prepared and shared.

today, i am bringing to you foxtail millet pineapple kesari recipe which can be your festive sweet or you can prepare and enjoy at any other time. foxtail millet is also known by the following names in indian languages – kangni (hindi), navane (kannada), thinai (tamil), kang (gujarati), rala (marathi).

some food for thought:

  • foxtail millets are a great source of protein(11 percent) and fiber(6.7 percent) and are low in fat.
  • regular consumption of whole-grains including millets is known to reduce the risk of diabetes type 2, contribute towards better control of blood pressure, better heart health, being rich in magnesium, an essential nutrient which works together with(co-factor) nearly 300 enzymes in our body to support various systems. (source whfoods)
  • being able to grow in any season needing little water, as also having a growth turn-over of only about 60 to 90 days, foxtail millet can be locally sourced and consumed at cheaper price as opposed to rice and wheat. they are also a good gluten-free alternative to other grains.

keeping all the above benefits in mind, it makes sense to include millets on a regular basis in our diet.

if you are looking for more delicious sweets recipes then do check samvat rice kheer, 7 cup barfi, cucumber cake, rajgira kheer and coconut ladoo recipe.

thinai kesari recipe card below:

thinai kesari recipe
5 from 1 vote
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thinai kesari recipe

foxtail millet pineapple kesari recipe - a delicious, quick and easy, healthier kesari made using foxtail millet. foxtail millet is also known by the following names in indian languages - kangni (hindi), navane (kannada), thinai (tamil), kang (gujarati), rala (marathi)
course desserts
cuisine indian
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 6 -8
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup thinai (foxtail millet) or 170 grams thinai
  • ¾ cup chopped pineapple or 90 grams pineapple
  • ¾ cup sugar (can be adjusted to taste) or 95 grams sugar
  • 12 to 15 cashew nuts (kaju)
  • 1 tablespoon raisins (kishmish)
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 10 to 12 strands of saffron (kesar)
  • 2.5 to 3 cups of water

how to make recipe

  1. firstly, wash/rinse 1 cup of foxtail millet and drain away the water. Keep this ready.
  2. in a pan, heat 2 tablespoons of ghee. to this add 12 to 15 cashew nuts, stir fry until golden. as they are turning golden, add raisins and stir until they puff up. remove on to a separate plate.
  3. add 1 cup foxtail millet to the same pan, stir fry for 4 to 5 minutes. keep this ready aside.
  4. in a pot, bring 2½ cups of water to a boil adding ¾ cup chopped pineapple, ¾ cup sugar, 10 to 12 strands of saffron, ½ teaspoon of cardamom powder.
  5. cook until all the sugar is dissolved stirring now and again. this will take no longer than a couple of minutes.
  6. to this sugar mixture, add the roasted foxtail millet at low heat, give it a stir and break any lumps.
  7. cook for 4 minutes stirring now and again to avoid it sticking to the base of the pan. cover and cook. if it appears to bubble up, cover partially and cook.
  8. if it appears so that the water has been absorbed but the millets appear under-cooked, add additional hot water in small amounts say ¼ to ½ cup, combine and cook.
  9. add in the roasted cashew nuts and raisins. mix.
  10. cook until all the water is absorbed and the millet grains are cooked.
  11. serve thinai kesari and enjoy

recipe notes

- keep an eye on the millets. stir now and again while it cooks, do not allow it to burn.
- if needed, add additional hot water and cook until done.
- if you so wish you can add pineapple essence and/or a drop of yellow food coloring to the water. I have not added any.

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how to make foxtail pineapple kesari recipe:

1. firstly, wash/rinse 1 cup of foxtail millet and drain away the water. keep this ready. the picture below shows foxtail millet.

Foxtail Millet Pineapple Kesari or Sheera
2. in a pan, heat 2 tablespoons of ghee. to this add 12 to 15 cashew nuts, stir fry until golden. as they are turning golden, add raisins and stir until they puff up.

Foxtail Millet Pineapple Kesari or Sheera

3. remove on to a separate plate.

Foxtail Millet Pineapple Kesari or Sheera

4. add 1 cup foxtail millet to the same pan, stir fry for 4 to 5 minutes. keep this ready aside.

Foxtail Millet Pineapple Kesari or Sheera

5. in a pot, bring 2.5 cups of water to a boil adding ¾ cup chopped pineapple, ¾ cup sugar, 10 to 12 strands of saffron, ½ teaspoon of cardamom powder.

Foxtail Millet Pineapple Kesari or Sheera

6. adding saffron strands.

Foxtail Millet Pineapple Kesari or Sheera

7. adding cardamom powder.

Foxtail Millet Pineapple Kesari or Sheera

8. cook until all the sugar is dissolved stirring now and again. this will take no longer than a couple of minutes.

Foxtail Millet Pineapple Kesari or Sheera

9. to this sugar mixture, add the roasted foxtail millet at low heat. give it a stir and break any lumps.

Foxtail Millet Pineapple Kesari or Sheera

10. cook for 4 minutes stirring now and again to avoid it sticking to the base of the pan. cover and cook. if it appears to bubble up, cover partially as in the picture below.

Foxtail Millet Pineapple Kesari or Sheera

11. if it appears so that the water has been absorbed but the millets appear under-cooked, add additional hot water in small amounts say ¼ to ½ cup, combine and cook.

Foxtail Millet Pineapple Kesari or Sheera

12. adding additional water.

Foxtail Millet Pineapple Kesari or Sheera

13. add in the roasted cashew nuts and raisins. mix.

Foxtail Millet Pineapple Kesari or Sheera

14. cook until all the water is absorbed and the millet grains are cooked.

Foxtail Millet Pineapple Kesari or Sheera

15. serve thinai kesari and enjoy.

Foxtail Millet Pineapple Kesari Sheera Recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. would cooking time be less or more?

    • shilpa, thats what i am not sure. as i have never used parboiled millets. usually parboiled rice takes more time to cook than regular rice. but i do not know if the same hold true for parboiled millets too.

  2. hi.. I want to include millet in our diet . But the ones I have found here are parboiled variety of millets.. can they used as same as regular millets?

    • you can use them shilpa. but i am not sure about their cooking time as compared to regular millets.