Millet sakkarai Pongal
millet sakkarai pongal
Varagu Arisi Sakkarai Pongal is my go-to festive sweet when I want something light, wholesome, and quick to make. Kodo millet cooks beautifully into a soft, creamy texture and pairs so well with roasted moong dal and jaggery. This millet version tastes just as delicious as the traditional Sakkarai Pongal but feels much lighter on the stomach. With the aroma of ghee, cardamom, nutmeg and the crunch of cashews and raisins, this Pongal is perfect for Pongal festival, Naivedyam, or even as a comforting sweet for any day of the week.
This millet can be swapped with Barnyard millets too , as it works equally well.
Varagu Arisi Sakkarai Pongal (Kodo Millet Sweet Pongal)
Ingredients:
Varagu arisi / Kodo millet – ½ cup
(washed and soaked for 8 hours)Moong dal – 3 tbsp
Jaggery – ¾ cup
(melted with just enough water to dissolve)Ghee – 4–5 tbsp (divided)
Cardamom powder – ½ tsp
Nutmeg – a small pinch, freshly grated
Cashews – 8 to 10
Raisins – 1 tbsp
Water – as required to cook millet + dal
method :
Wash the ½ cup varagu arisi thoroughly.
Soak it for 8 hours.
Drain and keep aside.
Wash the dal , drain well .
Heat 1 tbsp ghee in a pan.
roast the washed dry moong dal , gently until aromatic and light golden.
In a heavy-bottomed open pan, add the drained millet and roasted dal.
Pour enough water to cover it and cook on medium flame.
Stir occasionally and add more water as required.
Cook until both millet and dal turn soft and mushy.
In a small pan, add ¾ cup jaggery with just enough water to dissolve.
Heat gently until the jaggery melts.
Filter to remove impurities.
Keep the syrup ready.
Add the warm jaggery syrup to the cooked millet–dal mixture.
Stir well on low flame until everything blends and thickens slightly.
Add cardamom powder and a pinch of grated nutmeg.
Mix in 2–3 tbsp ghee for richness.
In a small tadka pan, heat 1 tbsp ghee.
Add cashews and fry until golden.
Add raisins and fry until they puff up.
Pour this over the Pongal.
Mix well and allow it to rest for a few minutes so the flavors meld beautifully.
Serving Suggestion
Serve warm with a small drizzle of fresh ghee on top for that festive aroma and taste.
millet sakkarai pongal
millet apple sakkarai pongal
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.