The framework of our Sweet Pongal is the perennially humble, yet divinely palatable Sakarai Pongal of Tamil Nadu.This sweet pongal is a dessert and an entrée packed into a wholesome meal. We don’t have children of our own and our exposure to kids is limited, so we don’t know if kids would like this sweet pongal. But, we were kids once and we loved every gooey morsel of it.
We chose Barnyard millet for our sweet pongal with no particular reason or logic. A packet of it was open and we wanted to finish it off, that’s about it. You feel free to use whatever that is available at your disposal. Barnyard millet is known as Jhangora in Hindi, Kuthiravalli in Tamil , Odalu in Telugu.Our sweet pongal recipe will yield two servings, with each serving supplying 249 kilo calories. To make this healthy recipe you will need the following ingredients,
Ingredients, Measurements & Nutritional Values
|To Pressure Cook|
|Barnyard millet||25 grams|
|Moong dal (green gram)||25 grams|
|For Sweet Pongal|
|Palm jaggery||30 grams|
|Cashew nuts||14 grams|
|100% unsweetened cocoa||1 teaspoon|
|Green cardamom powder||1/2 teaspoon|
|Pepper powder||A pinch|
Click on the nutritional chart below to zoom
- Nutrients in one serving of Barnyard millet supplies 10% of your recommended dietary allowance (RDA).
- Barnyard millet is also a rich source of Manganese. Manganese improves metabolism and builds bones.It also has decent amounts of magnesium, copper and zinc.
- Moong dal (green gram) is good source of protein and dietary fiber.
- Palm Jaggery, a produce of Palmyra palm tree in ancient times was used to cure urinary tract infection and kidney stones.
- Cocoa is a powerful antioxidant and is a rich source of iron, magnesium, copper, manganese, potassium, selenium, zinc and phosphorous.
Video Walk Through : Sweet Pongal – Sakkarai Pongal – Sweet Millet Pongal
Instructions – Sweet Pongal – Sakkarai Pongal – Sweet Millet Pongal
Prep Millet & Dal
- Set a pan on medium heat.
- Add barnyard millet and moong gal. Toast for a minute or two. Pay close attention so that you don’t burn them.
- Set aside and bring them to room temperature.
- Once at room temperature, wash and sort the millet and dal thoroughly.
Pressure Cook Millet & Dal
- Transfer barnyard millet and moong dal to a pressure cooker.
- Cover with thrice the quantity of water. For 50 grams of solids, you would need 150 to 200 grams of water. In other words, 1 cup of millet and dal would need 3 to 3.25 cups of water.
- Pressure cook for 4 whistles and allow the pressure to release naturally.
Make Sweet Pongal
- Set a pot or sauce pan on medium heat.
- Add butter and allow it to melt.
- Add palm jaggery to the melting butter and allow it to caramelize for a minute.
- Add cinnamon stick, cashew nuts. Saute them for a minute.
- Add milk. Mix well and bring it to a boil.
- Add a pinch of saffron, 100% unsweetened cocoa and green cardamom powder. Mix well for a minute.
- Add pressure cooked millet and dal. Mix and reduce for 10 minutes.
- Add a pinch of salt and black pepper powder. Mix and turn off the heat in a minute. This simple step makes a big difference, do not skip it.
Serve it hot and enjoy responsibly.
Sweet Pongal – Sakkarai Pongal – Sweet Millet Pongal, another healthy recipe, the hissing cooker way.