Millet sweet pongal recipe, Varagu samai sakkarai pongal recipe

Millet sweet pongal recipe a healthy delicious sweet pongal made with a mix of millets like kodo millet and little millet.

Millet sweet pongal recipe with step by step pictures. Sharing a simple delicious sweet pongal made with millets. Do try this and enjoy!

I wanted to try millet sakkarai pongal after trying the savory version. Last month end I had few leftovers of Varagu(Kodo millet) so decided to make sakkarai pongal.I love all varieties of sweet pongal so I treated myself with this sweet pongal and made savory version for hubby.

About this millet sweet pongal recipe:

This is a simple sweet pongal recipe made using millets. It is like our regular sakkarai pongal but replacing rice with millets. To begin with make jaggery syrup by adding powdered jaggery along with water and heating it. Drain and set aside, no consistency checks needed. Then next dry roast millets along with dal until nice aroma comes, add enough water and cook until its soft. Then add strained jaggery syrup to it and mix well. Once well combined add milk and ghee. Finally ghee fry cashews,raisins and add it.

Variations:

• If you like saffron flavour soak saffron in milk and add it.
• You can add jaggery as such too if its free from impurities.
• Replace jaggery with sugar.

Storage:

Generally sweet pongal without milk keeps well for 2 days in room temperature itself. However if refrigerated you can extend shelf life by 2 more days. But as this version is with milk after a day refrigerate it. I wouldn’t recommend freezing.

Similar Recipes

• Sweet pongal recipe with milk
• Thengai paal sweet pongal
• Sweet pongal made in pot
• Poha sweet pongal
• Kalkandu pongal

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Millet sweet pongal recipe

Millet sweet pongal recipe a healthy delicious sweet pongal made with a mix of millets like kodo millet and little millet.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1/4 cup varagu kodo millet
• 1/4 cup samai little millet
• 2 and 1/2 tbsp moong dal
• 1/4 cup milk
• 1/2 cup jaggery
• 2 tbsp ghee
• 2 nos cloves optional
• 1/4 tsp cardamom powder
• 10 nos cashews
• 15 nos raisins

Instructions

• To begin with first soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
• Dry roast the millets along with moong dal till slightly golden.Then rinse it well and cook it with enough water till its soft.
• It should be mashable,Set aside.Fry cloves in ghee, then fry cashews and raisins till golden.
• Now add the jaggery syrup and mix well. Let it boil for 2 mins so that jaggery gets nicely blended with the it.
• Now add milk and cook for 3mins. Finally add ghee,give a quick mix and garnish with ghee fried cashews and raisins.
• Serve hot with ghee drizzled and remaining cashews and raisins.

Notes

• You can even use pressure cooker for cooking it. As millets cook faster I chose to cook in the earthernware itself.
• Cook millets and moongdal together then half it to make sweet pongal and the savory version this way its very easy.
• Use any millet of your choice.I had used varagu and samai little leftover so thought to finish it up.
• Pongal gets thicker in consistency after cooling down so switch off accordingly.
  If it gets dry, while serving add little ghee and milk.
• I used paagu velam to get the dark brown color and also for the taste. You can use normal round jaggery too.
• You can also use saffron if you like the flavour.
• Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make millet sweet pongal recipe:

1. To begin with first soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
   
2. Dry roast the millets along with moong dal till slightly golden.Then rinse it well and cook it with enough water till its soft.
3. It should be mashable,Set aside.Fry cloves in ghee, then fry cashews and raisins till golden.
4. Now add the jaggery syrup and mix well. Let it boil for 2 mins so that jaggery gets nicely blended with the it.
5. Now add milk and cook for 3mins. Finally add ghee,give a quick mix and garnish with ghee fried cashews and raisins.
   

Serve hot with ghee drizzled and remaining cashews and raisins.

My tips while making millet sweet pongal recipe:

• You can even use pressure cooker for cooking it. Same steps but pressure cook for 3-4 whistles in medium flame. As millets cook faster I chose to cook in the earthernware itself.
• Cook millets and moongdal together then half it to make sweet pongal and the savory version this way its very easy.
• Use any millet of your choice.I had used varagu and samai little leftover so thought to finish it up.
• Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
• I used paagu velam to get the dark brown color and also for the taste….You can use normal round jaggery too.
• You can also use saffron if you like the flavour.
• Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!