Millet sakkarai pongal recipe, Kesar kodo millet sweet pongal recipe

Millet sakkarai pongal recipe a healthy delicious sweet pongal made with kodo millet replacing rice,moong dal and jaggery.

Millet sakkarai pongal recipe with step by step pictures and video. An easy nad healthy alternate to rice pongal, can be made in open pot itself.

I had already tried millet sakkarai pongal earlier using a mix of millets but this time wanted to try with a single millet in open pot method. I always saffron(kesar)  flavour a lot in sweet pongal and this kesar flavoured millet sakkarai pongal tasted so delicious.

About millet sakkarai pongal recipe:

This is a simple sakkarai pongal recipe made using kodo millet. It is like our regular sakkarai pongal but replacing rice with millets. First rinse millet and dal twice atleast. To begin first fry nuts and raisins in ghee, set aside. Then roast dal for  2 mins. Add enough water,milk and cook until its soft. Then add powdered jaggery to it and mix well. Once well combined add milk and ghee. Finally add ghee fried cashews,raisins.

Variations:

• If you like cardamom flavour add it.
• You can add jaggery syrup if your jaggery has impurities.
• Milk is optional, you can replace it with water itself.

Storage:

Generally sakkarai 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

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

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Millet sakkarai pongal recipe

Millet sakkarai pongal recipe a healthy delicious sweet pongal made with kodo millet replacing rice,moong dal and jaggery.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Sharmilee J

Ingredients

• 1/2 cup kooda millet
• 1/8 cup tbsp moong dal
• 1/2 cup powdered jaggery
• 1 cup milk
• 1 and 1/2 cups water
• 4 tbsp ghee
• 1/4 tsp cardamom powder
• 1 tbsp raisins
• 2 tbsp cashews broken

Instructions

• To begin with : Rinse millet and dal, drain water and set aside.
• Heat 2 tbsp ghee - add cashews first fry until slightly golden then add raisins fry until it bubbles up and is golden. Remove and set aside.
• Now add moong dal fry for a minute.
• Next add rinsed millet.You can use any millet of your choice.
• Add 1/2 cup milk and 1 and 1/2 cups water.
• Cook until soft. It takes atleast 10-12 mins to get cooked.
• When you press it should be easily mashable thats perfectly cooked millet for pongal.
• Add powdered jaggery. I used organic jaggery which is free from impurities. Instead you can add water to jaggery powder make syrup, strain and add it too. Have showed the steps here.
• Mix it well until nicely combined.
• Add 1/2 cup remaining milk.
• Mix well and let it boil for few mins until slightly thick.
• It becomes thick like this.
• Add fried nuts,raisins along with ghee. Add cardamom powder if you prefer at this stage.
• Give a quick mix and switch off.
• Serve hot with a drizzle of ghee.

Notes

• Cook millets and moongdal together then half it to make sweet pongal and the savory version this way its very easy.
• Pongal gets thicker in consistency after cooling down so switch off accordingly.
  If it gets dry, while serving add little ghee and milk.
• Use any millet of your choice.
• I used varagu  kodo millet as it tastes close to rice.
• I used paagu velam to get the dark brown color and also for the taste.You can use normal round jaggery too.

Millet sakkarai pongal recipe video

How to make millet sakkarai pongal recipe:

1.To begin with : Rinse millet and dal, drain water and set aside.

2.Heat 2 tbsp ghee – add cashews first fry until slightly golden then add raisins fry until it bubbles up and is golden. Remove and set aside.

3.Now add moong dal fry for a minute.

4.Next add rinsed millet.You can use any millet of your choice.

5.Add 1/2 cup milk and 1 and 1/2 cups water.

6.Cook until soft. It takes atleast 10-12 mins to get cooked.

7.When you press it should be easily mashable thats perfectly cooked millet for pongal.

8.Add powdered jaggery. I used organic jaggery which is free from impurities. Instead you can add water to jaggery powder make syrup, strain and add it too. Have showed the steps here.

9.Mix it well until nicely combined.

10.Add 1/2 cup remaining milk.11.Mix well and let it boil for few mins until slightly thick.

12.It becomes thick like this.

13.Add fried nuts,raisins along with ghee. Add cardamom powder if you prefer at this stage.

14.Give a quick mix and switch off.

Serve hot with a drizzle of ghee.

My tips while making millet sakkarai pongal recipe:

• Cook millets and moongdal together then half it to make sweet pongal and the savory version this way its very easy.
• Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
• Use any millet of your choice. I used varagu  kodo millet as it tastes close to rice.
• I used paagu velam to get the dark brown color and also for the taste.You can use normal round jaggery too.

The post Millet sakkarai pongal recipe, Kesar kodo millet sweet pongal recipe appeared first on Sharmis Passions.

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