Thinai Sakkarai Pongal | Foxtail Millet Sweet Pongal

Thinai Sakkarai Pongal |  Foxtail Millet Sweet Pongal 


Thinai Sakkarai Pongal | foxtail millet sweet pongal



Thinai Sakkarai Pongal, also known as Foxtail Millet Sweet Pongal, is a delicious and healthy variation of the traditional South Indian sakkarai pongal. Perfect for celebrating the Pongal festival or as a nutritious dessert, this dish is made using foxtail millet (thinai in Tamil) instead of the usual raw rice, along with moong dal, jaggery, and other classic ingredients. This millet-based pongal not only retains the authentic flavors of the original recipe but also offers added health benefits, as foxtail millet is rich in fiber, protein, and essential nutrients.

For convenience and to save time,I have prepared this thinai sakkarai pongal entirely in a pressure cooker, making the process quick and hassle-free without compromising on taste or texture. The millet and dal are cooked to a soft, creamy consistency and blended with the caramel-like sweetness of jaggery, aromatic cardamom, and the richness of ghee. Garnished with roasted cashews and raisins, this dish is both festive and wholesome.

Thinai sakkarai pongal is an excellent way to incorporate millet into your diet while enjoying a traditional sweet treat. Whether you’re celebrating the harvest festival or simply looking for a healthier dessert option, this foxtail millet pongal is sure to impress.

Ingredients

Foxtail Millet/Thinai arisi -1 cup
Green gram dal-1/4 cup
Jaggery-1 1/2cups
Milk-1/2 cup
Salt a pinch
Edible camphor (pachai karpooram)- a pinch
Cardamom powder-1/4 Tsp
Cashews and grapes as needed
Ghee- 2 Tbsps

Recipe Video


Method

1. Wash the Foxtail Millet and green gram dal well for 3-4 times.

2.In a pressure cooker add the millet,dal,
3 1/2  cups of water , 1/2 cup milk and 1 Tsp ghee mix well.Pressure cook for 4 -5 whistles .Allow the pressure to release and again keep on gas.


4.Mash the cooked millet and dal well.
5.Add salt and edible camphor,mix well.

6.In a kadai dissolve the jaggery in 1/2 cup water and bring to a boil ,strain to remove any impurities.Add this jaggery syrup to the pongal and mix well .



7.Simultaneously heat ghee in a kadai add cashews and dried grapes and saute until nice golden brown colour.Add this to the pongal mix well.


9.Add the remaining ghee to the pongal.


10.Remove the thinai sakkarai pongal from the fire in a slightly watery consistency as it will thicken after sometime.Serve .


Preparation Time-30 mins
Serves-4

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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