Another
healthy and tasty millet recipe. You can also check out other millets recipes Little Millet Adai, Varagirisi Pidi Kozhakattai.
I
dedicate this sweet post to my friends
Aiswarya and Sharath who is getting married in couple of days. They are such a
sweet couple and a lovely pair.
Aish
and Sharath, wishing you lifetime happiness together.
Ingredients:
·
Thinai
/ Fox tail Millet – ½ cup
·
Powdered
Jaggery – ½ cup (Paagu vellam)
·
Moong
dal – 1 tbsp
·
Water
– 2 cups
·
Ghee
– 2 tbsp
·
Cashews
-6 (Broken or whole)
·
Cardamom
– 2 pods
Method
:
Wash
the millet, drain the water and keep it aside.
Add
1 tbsp of ghee in a Kadai. Fry the cashews to golden brown and keep it aside.
In
the same kadai, add powdered Jaggery and ½ cup of water. Heat the kadai till
the jaggery melts completely and filter jaggery to separate the impurities.
Keep the jaggery syrup aside.
Heat
the kadai in medium flame and add 1.5 cups of water. Once the water boils, add the
washed millet and 1 tbsp of moongal. Cover and cook for 5-10 mins in low flame
with stirring in between. Make sure it doesn’t burn out. Check if it is cooked
well. If not sprinkle lil more water and cook it soft. Alternately you can also
use pressure cooker and cook it for 2 whistles.
Once
it is cooked, add the jaggey syrup and cook for 5-10 mins, till the jaggey is
completely absorbed by the millets.
Add a tbsp of Ghee. Powder the cardamom and add it to the Pongal. Finally Add the fried cashews. Now super healthy pongal is ready. Serve it hot or chilled.
·
This
pongal can be made with other varieties of millets too.
·
You
can add milk while adding jaggery syrup and make the consistency like payasam
too. I tried making payasam with saamai.
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