For buying millets in Singapore, check out Bhairavi Naturals an online shop. They do home delivery too.
Millet Sakkarai pongal
Preparation Time : 5 mins | Cooking Time : 25 Mins |Serves: 3-4
Varagu arisi | Kodo millet 1/2 cup
Moong dal 2 tbslp
Jaggery | vellam 3/4 cup
Ghee 2-3 tsp
Cardamom powder a pinch
Cashew nuts few
Raisins few (optional)
Edible camphor | Pacha karpooram a pinch (optional)
- Wash varagu arisi and moong dal and pressure cook this by adding 1 and half cup of water.
- You can even soak this for 15 minutes and cook in the pressure cooker. Once done mash this nicely with the back of a ladle.
- Add jaggery in a pan and add little water to this. Allow the vellam to boil and filter the impurities.
- Boil this jaggery water for 5 minutes in a medium low flame.
- Add the cooked varagu rice mixture to the jaggery.
- Mix this well without any lumps.
- Add cardamom powder, edible camphor(if adding) and ghee roasted cashew nuts.
- Add 1 tsp of ghee in the last and switch off the flame.
- Millet pongal is ready for neivedhyam.
- You can add 1/4 cup of milk to the pongal to make it more creamy. If adding milk add while mashing the rice.
- Do not add milk once the rice is added to the jaggery. The milk will get curdled.
- Samai, kuthiraivali and thinai will work out well for sakkarai pongal. Follow the same method for other millets too.