Thinai Sarkarai Pongal | Millet Sweet Pongal | Pongal Recipes | Millet Recipes

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At times all you need is something healthy. At times all you need is something comforting and at times all you need is some sarkarai pongal. Sarkarai pongal to me is simply home... Amma's sarkarai pongal is the best. It hits every note right, not overpoweringly sweet, the right amount of ghee, correct consistency and is perfection in every aspect. My son loves sarkarai pongal and I make it a point to make it for him once every two weeks and sometimes I sneak in healthiness like this, by subbing the rice for millet. He never finds a difference and its a win-win for both of us. You can use any kind of millet here - kodo, jowar, barnyard or anything.

~*What U Need*~ Fox millet / Thinai - 1/2 cup Moongdal - 1/4 cup Jaggery - 1/2 - 3/4 cup Saffron - 4 to 5 strands Cardamom - 2 to 3 crushed Cashewnuts - a handful Raisins - 1 tbsp Ghee - 2 to 3 tbsp Water - as needed How I Made it: Wash and soak the millet and set aside. Heat 1/2 tsp ghee in the pressure cooker and fry the moongdhal till it turns light brown. Add the soaked and drained millet to this, add 2 1/2 cups of water and pressure cook for 2 whistles. Meanwhile, heat the jaggery with 2-3 tbsps of water till the jaggery melts. Strain the syrup and set aside. Once the pressure subsides, remove the lid, add the strained jaggery syrup and heat the mixture in medium heat for 3 - 4 mins. Remove from the flame. Roast the nuts and raisins in ghee. Add the nuts, ghee, saffron and cardamom to the pongal and mix well.

Serve warm.

So thats it Folks...
With Love,
Vimitha
Signs off!!!

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