Thinai / Foxtail Millet Biscuit Basandhi

4 from 4 votes

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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
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Served AsSnacks
CuisineFusion
Servings 8
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Ingredients
  

  • 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
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Instructions
 

  • 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 completely .
  • 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.

Notes

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

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4 from 4 votes
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