Hello mommies I am really happy to share this Diwali special Thinai halwa which is a millet recipe. There were many types of millets consumed in olden days like varagu, thinai, kuthiravali to name a few. These millets were consumed in many parts of India as the main grain before rice from China got imported to India. We can make many recipes using millets for breakfast, lunch and snacks.
Have you read my Home made cerelac powder recipe? It comprised a variety of millets. Many baby foods like kanji, porridge, halwa, dosa can be prepared using these fibre rich millets.
Health benefits of millets:
• Digest easily
• Promote health and longer life
• Relieves constipation as they are rich in fibre
• Less sugar than in wheat and rice
• Rich in iron and phosphorus
• Best food for diabetic and obese
• Reduce the risk of type 2 diabetic in women
Different Types of Millets
Diwali special thinai halwa or foxtail millet halwa for babies and kids:
As Diwali is nearing I thought a healthy sweet will be more than good as I am bored by regular gulab jamun and jalebis. Copper vessel would be best for making halwa. The bottom will be thick so the heat will be retained for long. This halwa can be consumed by all age groups, as it contain healthy ingredients. My one year old daughter loves this thinai halwa.
Health Benefits of Thinai or Foxtail Millet:
Its said thinai or foxtail millet is a favorite of Lord Muruga.
• Rich in carbohydrates
• Rich in dietary fiber, minerals, copper and iron.
• Boosts immunity and makes body strong
• Controls blood sugar and reduce cholesterol level
How to make thinai halwa or foxtail millet halwa?
Soak thinai and moong dal in separate bowls for 2 hours. Grind both moong dal and thinai together.
Take bottom thick vessel (as told copper vessel) add a little ghee and add the paste. Saute continuously till it is half cook. (add ghee little by little when needed). Add the jaggery; it should blend in well. Add roasted coconut, cashews and add to the mixture when jaggery is dissolved completely.
When the ghee starts coming out from the edges of the vessel, halwa is cooked and ready to be served.
- 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