Thinai sakkarai pongal – easy Indian millet recipe
Thinai sakkarai pongal recipe / foxtail millet sakkarai pongal – is a highly nutritious sweet pongal recipe that can be made during Pongal festival.
Pongal is nearing and hence I thought of sharing few pongal recipes on the blog. Will share few pongal recipes in the coming days.
The color of the thinai sakkarai pongal depends on the color of the jaggery you are using. I always prefer brown colored vellam or jaggery for making sakkarai pongal or any other sweets. But this time, I couldn’t get it, so I used light colored vellam instead of that.
Traditionally pongal is prepared using raw rice and moong dal or yellow lentils, but I have used foxtail millet for preparing pongal. It is not that sakkarai pongal can be made with thinai arisi alone. You can use other millet varieties like samai, or others to make pongal. But take care to add the right quantity of water while using other millets.
In olden days, millets were widely used in cooking. When I showed a packet of chama rice (samai) to my father, he told me that his mother used to make it and it was used in their daily diet. But nowadays, these millets are used rarely. But recently, knowing their health benefits, these millets are gaining popularity again.
Foxtail millet or thinai has less amount of carbohydrates. They also have low glycemic index. So they are suitable for diabetic people. Moreover, they are rich in fiber. It is good for kids, adults and also for aged people.
Let us see how to make thinai sakkarai pongal recipe with step by step pictures.
Other Indian millet recipes
You can also check this link for other Indian millet recipes
how to make thinai sakkarai pongal recipe or foxtail millet sweet pongal
1. Wash thinai rice, drain it and keep it aside. Wash moong dal, drain the excess water and keep aside.
2. Add jaggery to a pan. Add water just enough to cover it. Heat it till the jaggery gets melted. After the jaggery is melted, strain it to remove all the impurities.
3. Heat ghee in a pressure cooker. Add the washed moong dal to it and roast it in medium flame till the moong dal gets roasted well and starts leaving a nice aroma. Add washed thinai rice to this and give it a quick stir. Add 2 and 1/2 cups of water. Cover the pressure cooker with the lid and pressure cook in low flame for 3 – 4 whistle. Wait till the pressure subsides.
4. Once the pressure is released, open the pressure cooker, add the jaggery syrup to it and mix well. Cook in low flame. Add 2 teaspoons of ghee at this stage so that it does stick to the bottom.
5. Once the pongal starts leaving the sides of the cooker, add the remaining ghee, mix well and turn off the flame.
6. Finally, add roasted cashew nuts and kismis.
thinai sakkarai pongal recipe or foxtail millet sweet pongal below
- thinai or foxtail millet - ½ cup
- moong dal - 2 tablespoons
- jaggery - ¾ cup grated
- ghee - 3 - 4 tablespoons
- water - 2½ cups
- cardamom or elaichi - 2
- edible camphor - a pinch
- Wash moong dal and thinai arisi separately. Keep them aside.
- Heat a pressure cooker, add moong dal, and roast it in low flame till it gets roasted well.
- Add foxtail millet and saute again for a few seconds.
- Add 2 and ½ cups of water to this, add crushed cardamom, and pressure cook for 3 - 4 whistles.
- Wait till the pressure subsides.
- Meanwhile, add ¼ cup of water to ¾ cup of grated jaggery, and melt it. Strain it to remove all the impurities.
- Heat the jaggery syrup again for 2 - 3 minutes.
- Open the pressure cooker, add the jaggery syrup to the cooked foxtail millet, and cook in low flame.
- Once the pongal starts leaving the sides of the pan, add ghee and mix well.
- Meanwhile, heat ghee in another pan, roast cashew nuts and raisins separately.
- Add roasted cashew and raisins to the cooking thinai sakkarai pongal and mix well.
- Thinai sakkarai pongal is ready. Serve hot.