Millet Sweet Pongal
Pongal is a famous harvesting festival in Tamil Nadu. Usually, people cook sakkarai pongal with rice and dal. I cooked millet sweet Pongal instead of rice because they are low
Pongal is a famous harvesting festival in Tamil Nadu. Usually, people cook sakkarai pongal with rice and dal. I cooked millet sweet Pongal instead of rice because they are low in carbohydrates and high in fiber. Hence they are suitable to diabetics. So why don’t you try this millet sweet Pongal for this Pongal?
Millet Sweet Pongal
Millets were the basic food in an ancient Indian kitchen, but nowadays it was almost forgotten by the people. Because of the awareness of obesity and others, these millets are getting popular again. Millets are also highly nutritious, non-glutinous and not acid forming food. Hence they are soothing and easy to digest.
Furthermore, I would like to share some of my suggestions for making healthy millet sweet Pongal. Firstly, millets should be cooked al dente and not mushy. it is always prepared from jaggery which also makes it more flavorful, but if you don’t have jaggery, then you can also use brown sugar. Finally, make sure that the millets and dal are cooked well before jaggery syrup is added to it otherwise it may not mix well.
You may also like Sakkarai Pongal.
Millet Sweet Pongal 2017-01-05 23:50:40
Serves 3 Pongal is a famous harvesting festival in Tamil Nadu. Usually people cook sweet pongal with rice and dal. I cooked sweet pongal with millets instead of rice as it is healthy and it contains fiber and it is also good for diabetes. Why don't you try this sweet millet pongal for this Pongal? Print Prep Time 00:05 Cook Time 00:30 Total Time 00:35
Prep Time 00:05 Cook Time 00:30 Total Time 00:35 Ingredients
- 1 cup millet (I used Banyard millet /samai)
- 1/4 cup moong dal /pasi paruppu
- 150 gram jaggery
- 2 to 3 tbsp ghee
- 12 cashews
- 20 raisins
- 1/4 tsp cardamom powder
- 1/4 tsp dry ginger powder
- salt -1/4 tsp Instructions
- Wash moong dal and millet separately.
- Cook moong dal in a pressure cooker for about 4 whistles or until it is fully cooked.
- Then mash it well.
- Meanwhile, boil 2 and 1/2 cup of water in a separate pan, when it starts to boil add in millet with salt and cook it for about 15 mins in medium heat or until it is fully cooked but al dente.
- Now combine the cooked moong dal with the millet and mash it well.(turn the heat to low)
- Meanwhile, heat a small pan with jaggery and 1/4 cup of water until it is slightly thick (no need for string consistency).
- Then strain and add this syrup to the millet mixture, mix well.
- Then add cardamom and ginger powder, mix well and switch off the heat.
- Heat a small pan with ghee, fry cashews and raisins till they become golden brown and pour this over sweet pongal and mix well.
- Now the Sweet Millet Pongal is ready to eat. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Millet Sweet Pongal
Serves 1
Prep Time: 00:05
Cook Time: 00:30
Total Time: 00:35
Ingredients
- 1 cup millet
- 1/4 cup moong dal
- 150 gram jaggery
- 2 to 3 tbsp ghee
- 12 cashews
- 20 raisins
- 1/4 tsp cardamom powder
- 1/4 tsp dry ginger powder
- 1/4 tsp salt
Instructions
- Wash moong dal and millet separately.
- Cook moong dal in a pressure cooker for about 4 whistles or until it is fully cooked.
- Then mash it well.
- Meanwhile, boil 2 and 1/2 cup of water in a separate pan, when it starts to boil add in millet with salt and cook it for about 15 mins in medium heat or until it is fully cooked but al dente.
- Now combine the cooked moong dal with the millet and mash it well.(turn the heat to low)
- Meanwhile, heat a small pan with jaggery and 1/4 cup of water until it is slightly thick (no need for string consistency).
- Then strain and add this syrup to the millet mixture, mix well.
- Then add cardamom and ginger powder, mix well and switch off the heat.
- Heat a small pan with ghee, fry cashews and raisins till they become golden brown and pour this over sweet pongal and mix well.
- Now the Sweet Millet Pongal is ready to eat.
By Santhi Therese
The Indian Claypot
