18 Jun 2014

Thinai Arisi Vellam Pongal | Sweet Foxtail Millet Jaggery Pongal

Recipe :

Thinai Vellam Pongal | Sweet Foxtail Millet Jaggery Pongal

Prep Time: 5 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Breakfast \ Lunch
Serves: 5 persons

Ingredients :

Thinai Arisi \ Foxtail Millet - 1 cup
Jaggery - 1 cup (chopped \ mashed)
Pasi Paruppu \ Green Gram - 1/2 cup
Coconut - 1/2 cup (grated)
Sukku \ Dry Ginger Powder - 1 and 1/2 tsp
Cardamom - 5 pods (well crushed)
Cashew-nuts - 10 to 20 nos
Raisins - 20 to 25 nos
Water - 4 and 1/2 cup
Ghee - 4 tbsp.

Method :

Steps To Make The Thinai Jaggery Pongal :

  • Wash and drain the thinai \ foxtail millet and pasi paruppu \ green gram together and keep aside.
  • Boil the water in a pongal pot \ utensil, add the washed millet and dal, cook for 10 to 15mins over simmer till the millets and dal cooked well, stirring frequently.
  • Add in the jaggery and cook until its dissolved completely.
(If the jaggery contains impurities, make syrup with 1/4 cup of water, filter and then use.)
  • Parallely ghee roast the cashew-nuts and raisins separately with a tablespoon of ghee and mix with the pongal.
  • Then add the grated coconut and mix well.
  • Sprinkle the dry ginger powder \ sukku podi and cardamom powder, mix well.
  • Finally add the remaining ghee, again mix well and remove from the flame and ready to serve.
Serving Suggestion : Serve hot with Ullundu Vadai
Label : Other Millet Recipes

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