THINAI / FOXTAIL MILLET BISCUIT BASANDHI

Thinai arisi | Foxtail millet ( Kangni in Hindi, Kora in telugu | Navanne in Kannada |Thina in malayalam ) is an easily available millet variety. With this we can prepare lot of dishes. You can have few recipes in my blog itself with this healthy thinai. As navaratri is approaching I have experimented some unique sweet dish with this thinai or foxtail millet. Thinai biscuits soaked in basandhi tastes heavenly. Prepare this unique sweet for navaratri and get a pat on your back from your dear and near. Let”s go for the recipe.

INGREDIENTS FOR THINAI/ FOXTAIL MILLET BISCUITS

Thinai flour                - ¼ cup

Maida                         - ¼ cup

Whole wheat atta      - ½ cup

Roasted rava              - 3 tbsps

Cardamom powder   - ¼ tsp

Sugar                          - 2 tbsps

Butter                         - 2 tbsps

Cooking oil                 - for deep frying biscuits

 INGREDIENTS FOR BASANDHI

Full fat milk                                             -2 litres

Sugar                                                        - 1  1/2  cups

Blanched  and sliced cashews           - 2 tablespoons

METHOD OF MAKING BISCUITS

Dry roast the thinai/ fox tail millet and powder it nicely in a blender.

In a pan mix atta, rava thinai flour, butter, sugar cardamom powder with required amount of water and knead to a dough as we knead for pooris.

Take lemon sized balls from the dough and roll it to  thin pooris and cut into desired shapes with the cookie cutter.

Meanwhile heat oil and fry the biscuits till golden brown colour.

Allow it to cool.

METHOD OF MAKING BASANDHI

 Place a broad and heavy bottomed kadai  ina high flame and pour the milk .

Allow the milk to boil in a high flame .

When it starts boiling , reduce the flame and cook the milk keeping a ladle in the centre of the kadai .

When the cream is formed on top , gently keep pushing  the cream to the sides of the kadai .

Cook the milk till three fourth of the milk is reduced , repeating the process .

Finally scrape the sides of the kadai and put all the ceam in the milk .

Add sugar and switch off the flame .

Stir gently , till sugar is dissolved comp;ete;y .

Allow it to cool completely.

Blend the cooled basandhi in a blender till smooth  and transfer it into a serving bowl.

Arrange the thinai biscuits in the basandhi and decorate it with sliced cashews .

Thinai Biscuit Basandhi is ready to serve.

Serve chilled.

NOTE

Don’t soak the biscuits in the basandhi for long time.serve immediately.