Hope everyone is enjoying the long weekend and busy with the pongal preparations. I am late in posting the pongal special recipes this year too. I have compiled the existing Pongal recipes here and please have a look. Today I am sharing a millet based sweet pongal recipe since I started to explore millets considering its health benefits. When I was working in TCS Siruseri, I have tried this sweet millet pongal in office canteen and it tastes equally good like our normal sweet Pongal. From that day I am thinking about making it and now since I have all the millets ready at home, immediately I gave it a try. It turned out extremely well and here I am with the recipe. Tomorrow I will be sharing millet based Ven pongal and stay tuned for that.
Ingredients:Little millet/ Samai Arisi - 1/4 Cup
Moong dal/ Paasi paruppu - 2 tblsp
Jaggery powdered - 1/2 cup(flattened)
Ghee - 3 tblsp
Cardamom powder - 1/4 tsp
Cashew nuts - 10
Raisins - 10
Method:
1. Dissolve the powdered jaggery in 1/2 cup of water by heating it in a sauce pan. When the jaggery dissolves completely, strain to remove the impurities. Keep it aside. Dry roast the moong dal until nice aroma comes. Take care not to burn it.
2. Transfer the roasted moong dal to the pressure cooker and along with this add the samai/little millet. Wash and pressure cook it with 1.5 cups of water for 3 to 4 whistles.
3. In a pan heat 1 tblsp of ghee and roast the raisins, cashews until golden brown. Remove and keep it aside. In the same pan, add the filtered jaggery syrup and bring it to boil.
4. When it is boiling, add the cooked samai and moong dal. Mix it well and add the cardamom powder at this stage. Keep stirring and add the remaining ghee.
5. Allow it to cook for 5 to 7 minutes in low flame. When the pongal starts to thicken, add the roasted cashew nuts and raisins. Switch off the flame. The pongal thickens after cooling, so switch off the flame accordingly.
Serve the yummy and healthy sweet pongal when it is warm.
- You can replace samai with Kuthiraivali or Varagu arisi and follow the same procedure.
- I prefer loose sakkarai pongal and I have given the water measurements accordingly. After cooling, the pongal thickens a bit. Hence, while serving you can warm it a little. If required you can also add a tsp of milk.
- The mentioned jaggery is right for us and if you find it is very sweet, you can reduce 1 or 2 tblsp of jaggery for mild sweet pongal.
- You can add a pinch of edible camphor at the end.
Happy's Cook - Divya
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