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Sweet pongal is a delicious Sounth Indian dish its made with raw rice and also made it for millets. Mostly sweet pongal made to offfer the gods on special occasions and festivals.
Sweet pongal mostly prepared during special days and mainly Dasara navarathiri , Varalakshmi pooja and mainly Durga, Lakshmi poojas or pongal festivals.
Millets sweet pongal is one of the healthiest pongal, instead the raw rice pongal. It's really different tasty pongal making with jaggery or palm jaggery.
Ingredients :
Varagu arisi/kodo millet - 1/2 cup
Moong dal - 1/4 cup
Jaggery or palm jaggery - 3/4 cup(grated)
Water - 3/4 cup
Coconut milk or
(Boiled cow's milk ) - 1/4 cup(optional)
Salt - 1/4 tsp
Ghee - 1 tbsp
Cashewnuts - 10 to 15 nos
Black raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Procedure :
First take moong dal and dry roast it until golden color.
Once the moong dal is roasted immediately transfer to the another plate. Let it cool down completely.
After cooldown the roasted moongdal add with kodomillet(varagu arisi)mix it well and washed it for 2 or 3 times.
Washed it well and soaked it for minimum 30 minutes. It's very helpful for cooking quickly and getting soft pongal.
Now to make jaggery syrup, take a small pan then add with jaggery and water. Take the dark color jaggery its makes the wonderful color for this dish.
Keep the low flame stir and melt it. Boil until jaggery melted completly. Do not over boil it becames too thick for after cooling.
Once the jaggery is completely melted then filter it to remove impurities. If your jaggery is free from impurities, you can skip this step and add it directly to the cooked and mashed rice.
Now taking the pressure cooker then pour into the soaked rice and dal also add 1 1/4 cup of water in it totally we add 2 1/4 cup of water is exactly correct ratio for cooking well.
Add with 1/4 tsp of salt, mix it well and make it for 4 whistles. Keep it for medium flame.
After 4 whistles switchoff the stove. When the cooker pressure it completely released then after open the cooker.
Both rice and dal should be cooked softly. Mashed it well, before adding the jaggery syrup.
After mashed well then pour the jaggery syrup. Add into the 1 tbsp of ghee and mix it well.
Add 1/4 cup thick coconut milk or boiled cow's milk it optional if you want add this it will be richer taste and enhance the pongal.
Heat a pan add with ghee and roast the cashew nuts until golden color, then add the raisins and mix until it plum up.
Now pour it over the sweet pongal and mix it well.
Finally add with cardamom powder and mix it well.
Now delicious millet sweet pongal is ready. If you want add more ghee but i am only 2 tbsp ghee is added its enough for good taste.
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