BM #123 Week 4 Day 3 - 

Making Sweet Pongal with any type of millet is so easy to make and just as easy to get addicted to. 

I made this sweet pongal for Ugadi of 2021. The thali in the picture is from the festival day. It is a small thali due to subdued celebration. 

The thali features Raw Mango Pulihora, Instant Dhaniyala Sambar, Aloo Fry, Semiya Payasam and Kodo Millet Sweet Pongal



Ingredients - 

Kodo Millet / Arikelu 1/2 cup
Chana Dal handful
*Jaggery 3/4 cup
Milk 1/2 cup
Ghee 2 tsp or more as needed
Almonds and Cashews chopped 1/4 cup
Cardamom Powder 1/2 tsp

* I have tried making this with 1/2 cup sugar and it tastes just as good.


Method Of Preparation -

In a pressure cooker, wash kodo millet and chana dal. Add 2 cups of water and 1/2 cup of milk. Cook for 15 minutes or up to 2 hisses. [I cooked in instant pot for 10 minutes in manual/pressure cook mode]. 

Meanwhile, heat jaggery in a tablespoon of water until it melts. Strain the melted jaggery and remove any impurities.

After the millet-chana dal mixture is cooked well, transfer into a pan with the melted jaggery. 

Sprinkle the coarsely crushed nuts and cardamom powder. Cook well until the jaggery syrup starts solidifying.

Remove the pongal from heat. 

Serve warm with a topping of more toasted nuts and ghee.

BMLogo


Preparation Time 30 minutes
Serves 3-4

4 comments

  1. Suma Gandlur Says:
  2. That looks like a feast to me. I don't have energy to cook elaborate dishes even when in a festive mood. :) The millet pongali sure is a delicious substitute for the standard rice version.

     
  3. Srivalli Says:
  4. I have been using Kodo millet in different dishes as well and found it so well mixed..Love your thali Harini, so good and inviting!

     
  5. Radha Says:
  6. Adding chana dal is a great idea and it gives a wonderful texture bite. This sounds very delicious and would love to have a bowl. The platter looks yum!

     
  7. sushma Says:
  8. Sweet pongal to millets is super delicious and healthy. I add chana dal too to any sweet pongal I make, it gives a nice texture and flavor to the dish. Yours looks exactly like mine. Yum

     
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