Kuthiraivali Sakkarai Pongal -Barnyard Millet Sweet Pongal – Millet Sweet Pongal

Written by on in Cooking - Lets make it simple, Desserts / Sweets, Millets recipes, Rice varieties

No wonder we crave for sweet in the holidays or especially when we are in a diet. After I decided to go for low card food, I am no more eating white or brown or any kind of rice. Only 1/4 cup of millet in a day. But I have been craving for sweet from last week. So, I decided to make my millet for today as sweet Pongal. Whooo oooo ….

Kuthiraivali also known as the Barnyard millet is a wholesome grain that can be used to make a variety of dishes. It makes a great substitute for rice. Sweet pongal when made from the barnyard millet gets cooked easily and tastes delicious along with jaggery and cardamom.

  • Prep time – 5 mins
  • Cook time – 20 mins
  • Serves – 1 or 2

Ingredients needed:

  • Barnyard millet / Kuthiraivali – 1/4 cup
  • Moong dal – 1 tbsp
  • Jaggery – 1/4 cup
  • Cardamom – 1
  • Cashew nuts – 5
  • Raisins – 5
  • Ghee – 2 to 3 tsp
  • Water – 1 to 1 1/2 cups

Method:

  • Wash both the moong dal and millet
  • In a pan, heat 1 tsp ghee and add washed millet and dal together
  • Stir it for a min until it gets coated with ghee and becomes little fried.
  • Now add one and half cups of water. As i am cooking in a pan, to avoid burnt I am adding extra water; If you are cooking in the pressure cooker add 1 cup of water for 1/4 cup of millet. (1 measure millet :4 measures water)
  • Cook it with lid covered in a medium to low flame. Make sure to stir it occasionally to avoid burnt in the bottom
  • Once the millet and dal cooked nice and soft, add jaggery and mix well. Now reduce the flame to LOW.
  • In a separate pan, heat ghee and fry cashews, raisins until it is golden in color
  • Add the fried cashews, raisins and cardamom to the Pongal
  • Give a nice mix and stir for another 1 min.

 

Yummy millet sweet Pongal is ready. You can add 1 more spoon of ghee on top of it. Serve hot or cold as you wish.

Notes:

  • Either you can cook it in pan like me or in a pressure cooker. Depends on the quantity too. For larger quantity I would suggest you to cook in pressure cooker if you are in a hurry. But cooking in a pan give nice traditional texture to the Pongal which we like the most
  • Optionally you can add nutmeg powder too (a pinch only)

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