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Home » MILLET RECIPES » Millet sweet pongal (Kuthiraivali sakkarai pongal)

Millet sweet pongal (Kuthiraivali sakkarai pongal)

October 3, 2014 by Raks Anand 13 Comments /

millet-sweet-pongal
I made this millet sweet pongal on saraswathi pooja yesterday. This year since both of them went to school and office, I had to do pooja only in the evening. I finished all the works for the pooja and after Aj came back from piano class, we both did the poojai. Vj was too busy and came late. When I was kid, I used to be thrilled on Saraswathi pooja day coz, we need not read that day 😜. Otherwise also I won’t read every day, still officially no reading that day right?  But we used to help mom from the eve of saraswathi pooja day itself. We wash the windows, dust the house, wipe the doors, frames (nelai padi) – at the bottom of the nelai padi, both sides, we first apply turmeric, then pattai with sandal paste (freshly ground) and put kungumam and decorate the nelai padi. Next day, we keep sandanam and kundumam pottu everywhere. We don’t put viboodhi pattai, only sandhanam and on top of it kunguma  pottu. We used to love that job😉.
millets-sweet-pongal
Here I don’t do anything to the nelai padi, only keep pottu everywhere. No mavilai  at the entrance. Usually Aj helps me keep pottu, but this time I did myself. I kept my camera yesterday for myself along with Vj and Aj’s books😄. I made peanut sundal yesterday along with this and vadai. Otherwise offered fruits, pori, kadalai while poojai.
I followed the same method as out regular sakkarai pongal and made this Barnyard millet sweet pongal (Kuthiraivali in Tamil / Jhangora in Hindi / Odalu in Telugu / Oodalu in Kannada). It was delicious!

Millet sweet pongal recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Barnyard millet/ Kuthiraivali – 1/2 cup


Moong dal/ paasi paruppu – 2 tblsp


Jaggery powdered – 1/2 cup, heaped


Ghee – 3 tblsp or as needed


Cardamom – 1


Clove – 1


Cashew nuts – 6


Method

  1. Roast the moong dal in a tsp of ghee until golden (optional). Roasting gives a unique flavor. Wash the millet and add it to the roasted dal.
  2. 1-fry

  3. Pressure cook with 2 cups water for 3 to 4 whistles. You can do it directly in a small pressure cooker like me or in a separate container kept inside the cooker.
  4. 2-cook

  5. Once done, add powdered jaggery and mix well. If you feel your jaggery has impurities, make syrup by adding water just to immerse the jaggery and melt it, filter to remove impurities and add the syrup. Add to the cooked millet.
  6. 3-jaggery

  7. Fry cashew nut, clove, cardamom in ghee and add cashew, clove to the pongal. Add ghee, powdered elachi  and keep mixing for 3 to 4 minutes.
  8. 4-garnish

Notes

    • If you cook directly, take care not to over cook as it may get burnt at the bottom.
    • You can add a pinch of nutmeg, a mustard sized edible camphor.
    • If becomes thicker later, you can add boiled milk and heat a little to make it loose.

It tastes great and there is no compromise in the taste.
kuthiraivali-sakkarai-ponga

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Filed Under: MILLET RECIPES, PONGAL RECIPES, RECENT POSTS, SWEETS

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Reader Interactions

Comments

  1. Durga Karthik.

    October 3, 2014 at 5:33 am

    Apppo muthala photo eduthutu camera vacheenga poojayil.Inikku marakaama niraiya photo shoot pannunga Raks.

    Reply
  2. Veena Theagarajan

    October 3, 2014 at 5:59 am

    love this creamy pongal.. I made Foxtail millet.. This also looks so creamy…

    Reply
  3. Kurinji

    October 3, 2014 at 6:37 am

    healthy pongal and superb clicks Raks….

    Reply
  4. Ramya Venkateswaran

    October 3, 2014 at 7:07 am

    Yummy Pongal

    Reply
  5. anusha praveen

    October 3, 2014 at 3:13 pm

    i never imagined kuthiravali in a sweet dish till today maybe because i m a savory fan. That pot looks so cute raji and the color of the pongal is to die for

    Reply
  6. Kalpana Sareesh

    October 6, 2014 at 12:02 pm

    delicious n yummy preperation..

    Reply
  7. Bhuvana Rajindar

    March 14, 2016 at 4:16 am

    No need milk?

    Reply
  8. Bhuvana Rajindar

    March 14, 2016 at 4:16 am

    No need milk?

    Reply
  9. Raks anand

    March 14, 2016 at 4:21 am

    If you want you can cook in half milk half water instead of fully in water.

    Reply
  10. Unknown

    January 13, 2019 at 11:39 am

    Can we cook it without cooker

    Reply
  11. Raks Kitchen

    January 13, 2019 at 11:40 am

    Yes sure. Takes a while to get cooked and uses more water.

    Reply
  12. Amritha Sridharan

    January 18, 2019 at 9:41 am

    Hello! Die hard fan of your blog! One quick question.. I made this last month and it turned out great. But today it became a bit mushy and sticky (either too much water or too many whistles). I doubled the recipe this time and used 4 cups liquid (water plus milk). Should I make it 3 cups for 1 cup millet? Also I gave 5 whistles. May be 3 whistles would do? Pls let me know! Otherwise perfect!

    Reply
  13. Raks Kitchen

    January 18, 2019 at 9:44 am

    Reduce to 3-4 whistles. Also add pressure regulator (whistle) once steam comes. After first whistle put in medium flame. Do not cook in medium flame from beginning. Hope this helps.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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