Varagu arisi Sakkarai Pongal |Kodo Millet Sweet Pongal with step by step pictures. Including Millets in food is what I started last year and since then I gave a try to a few recipes using Millets and this delicious and healthy Sakkrai Pongal with Kodo Millet is one among them. So for this Pongal let’s get a try to this delicious and healthy Pongal with Kodo Millet, Now let’s get started.
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4. In a Pan add in the ghee once it melts add in the cashew nuts and raisins roast till the raisins plump up and cashew nuts turn golden brown. Remove them from the pan and set it aside.
5. To the jaggery mixture now add in the cooked Kodo Millet along with Edible camphor and cardamom powder and give a good mix. Allow it to simmer it for 5 mins. Finally add in the ghee nuts and switch off the flame.
Happy Pongal in advance dear all 🙂
Varagu arisi Sakkarai Pongal |Kodo Millet Sweet Pongal
Standard 1 cup measures 240 ml
Ingredients
- Kodo Millet – ½ cup
- Moong Dal – 3 tbsp
- Water – 2 ¼ cup + as needed
- Salt a pinch
- Jaggery – ½ cup heaped
- Cardamom Powder – ½ tsp
- Edible Camphor a pinch
- Ghee – 1 tsp
- Cashew nuts – to garnish
Instructions
- Dry roast the moong Dal till it gives a nice aroma and set aside. Wash the Kodo millet really well. In a Pressure cooker take the Kodo millet and moong Dal add in Water and Salt and mix well. Pressure cook it for 4 whistles in a medium flame and wait till the pressure gets released all by itself. Once the pressure gets released open the cooker mash the rice and Dal mix well and set aside.
- In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.
- Strain the jaggery water to remove the impurities and the boil the jaggery water till it becomes slightly thick and set aside.
- In a Pan add in the ghee once it melts add in the cashew nuts and raisins roast till the raisins plump up and cashew nuts turn golden brown. Remove them from the pan and set it aside.
- To the jaggery mixture now add in the cooked Kodo Millet along with Edible camphor and cardamom powder and give a good mix. Allow it to simmer it for 5 mins. Finally, add in the ghee nuts and switch off the flame.
Notes
· Pongal tends to get thicker as it cools down so adjust the consistency accordingly.
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