Thinai Sakkarai Pongal /Foxtail Millet Sweet Pongal

Thinai Sakkarai Pongal recipe with step-by-step photos. This simple yet healthy dish makes for a great breakfast that can be stirred up quickly on a busy morning. Here I bring a recipe that I usually make at my home for breakfast once a week. Instead of making Idli and Dosa, try this recipe and your kids will like this very much. So friends, try this out and share your comments!

Finally, you may also like my other healthy breakfast recipes like Healthy Breakfast Recipe, Homemade Granola Recipe, Ragi Aval Kozhukattai, Wheat Flour Sweet Appam, Ragi Paal Kozhukattai,  Whole Wheat Bread Recipe, Multigrain bread recipe, Healthy Bread Pizza, Whole wheat mixed berry bread, Lemon Blueberry Bread, Raspberry bread, Peanut Butter Recipe, Ragi Roti, Homemade Strawberry Jam, Soft Chapati recipe, Ven Pongal, Steel-cut Oats Porridge, Eggless Buttermilk Pancakes, Whole wheat pancake, Aloo Gobi Paratha, Turkey Frittata, Fruit and Nut Chocolate Bars, Stuffed Palak Paneer Paratha and Whole Wheat Banana Bread.

Thinai Sakkarai Pongal /Foxtail Millet Sweet Pongal 2022-04-25 04:23:08

Thinai Sakkarai Pongal /Foxtail Millet Sweet Pongal

Serves 1
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 1 cup Thinai Millet
• 1/2 cup Moong Dal/Pasi Paruppu
• 5 cups Water
• 1/2 to 3/4 cup Powdered Jaggery
• 1 tbsp Ghee
• 6 to 8 Cashews
• 10 Raisins
• 1/4 tsp Cardamom Powder
• 1/4 tsp Dry Ginger Powder
• 1/4 tsp Salt

Instructions

• Wash Foxtail millet and moong dal together in a pressure cooker.
• Drain the water completely and then add 5 cups of water and cover the pressure cooker. Keep it aside for 30 mins.
• After 30 mins, pressure cook until you hear one whistle.
• Then turn the heat to low and simmer for 5 minutes and then turn off the heat.
• Allow the pressure to release naturally.
• Once the pressure has released, open the cooker, and stir to make a mushy mixture of pongal.
• Add powdered jaggery, cardamom powder, dry ginger powder and salt to the cooked millet dal mixture. Place it on medium heat and keep stirring until well combined.
• Meanwhile, heat ghee in a small pan, add cashew nuts and roast them in ghee until it turns golden brown and then add dry grapes and fry until puffed.
• Add the roasted cashew nuts and grapes to the Thinai Pongal and stir. Once done, turn off the heat and serve.

By Santhi Therese
The Indian Claypot

Wash Foxtail millet and moong dal together in a pressure cooker. Drain the water completely and then add 5 cups of water and cover the pressure cooker. Keep it aside for 30 mins.

After 30 mins, pressure cook until you hear one whistle. Then turn the heat to low and simmer for 5 minutes and then turn off the heat. Allow the pressure to release naturally.

Once the pressure has released, open the cooker, and stir to make a mushy mixture of Pongal. Then add powdered jaggery,

cardamom powder, dry ginger powder and salt to the cooked millet dal mixture.

Place it on medium heat and keep stirring until well combined.

Meanwhile, heat ghee in a small pan, add cashew nuts and roast them in ghee until it turns golden brown and then add dry grapes and fry until puffed.

Then add the roasted cashew nuts and grapes to the Thinai Pongal and stir. Once done, turn off the heat and serve.