8 Jan 2018

Karuppatti Thinai Arisi Pongal | Palm Jaggery Foxtail Millet Pongal

pongal

About The Recipe:


2018 Healthy as well tasty pongal - Karuppatti Thinai Arisi Pongal | Palm Jaggery Millet Pongal | Foxtail Millet And Palm Jaggery Pongal - Melts in mouth with delicious karuppatti and ghee flavor. Karuppatti is made from the padani juice, is chemical free and natural sweetener. Now a days, karuppatti comes with sugar mixture. Pure karuppatti doesn't taste like sugar, its taste mild sweetness with slightly smoky flavor. Now lets see how to make the karuppatti thinai arisi pongal with easy step by step instructions, images and video.

YouTube - Karuppatti Thinai Arisi Pongal

 


Recipe :

Karuppatti Thinai Arisi Pongal | Palm Jaggery Foxtail Millet Pongal


Prep Time: 1 Hour
Cook time: under 30 minutes
Recipe Cuisine: Indian
Recipe Category: Breafast, Lunch, Dinner
Serves: 3 persons

Ingredients :

Thinai Arisi - 1\2 cup
Pasi Paruppu - 1\4 cup
Karuppatti Palm Jaggery - 1 cup
Water - 1+ 3 cups
Grated Coconut - 1\4 cup
Dry Ginger Powder - 1 tsp
Cardamom Powder - 1 tsp
Ghee - 1\4 cup
Cashews - 2 tbsp
Raisins - 2 tbsp
Method :
Wash and soak the thinai arisi and pasi paruppu for about one hour. Drain the water and keep aside.
To make the karuppatti syrup, heat the water and karuppatti, cook until the karuppatti dissolves and keep aside.
To make the pongal, heat the water in a pongal pot, add the soaked thinai arisi and pasi paruppu. Cook over medium-simmer flame. Stir in frequently and cook until the paruppu cooks fully. Filter the karuppatti syrup in to thinai paruppu mixture. Mix well and cook until the pongal thickens little. Add the coconut and mix well. Then add the dry ginger powder and cardamom powder, mix well.
Parallely ghee roast the cashews and raisins, add into the pongal mixture with ghee, mix well and ready.
Notes: karuppatti syrup consistency is not required. Karuppatti may contains impurities like sand, make syrup, filter and then use. While cooking thinai arisi and paruppu, keep stirring frequently to avoid burning at the bottom.

Step By Step Images:

pongal
Preparation, wash and soak the thinai arisi and pasi paruppu for about one hour. Drain the water and keep aside.
To make the karuppatti syrup, heat the water and karuppatti, cook until the karuppatti dissolves and keep aside.
pongal
To make the pongal, heat the water in a pongal pot, add the soaked thinai arisi and pasi paruppu.
pongal
Cook over medium-simmer flame. Stir in frequently and cook until the paruppu cooks fully. (To check, press the paruppu between two fingers, it will smash fully. Else add extra 1\2 cup hot water and cook)
pongal
Filter the karuppatti syrup in to thinai paruppu mixture. Mix well and cook until the pongal thickens little.
pongal
Add the coconut and mix well. Then add the dry ginger powder and cardamom powder, mix well.
pongal
Parallely ghee roast the cashews and raisins, add into the pongal mixture with ghee, mix well and ready.
pongal
Serving Suggestion: Serve with vadai.
Page: Collection Of Pongal Recipes.
Variation: Similarly you can try with other millets.
If you like this recipe: You will like this thinai jaggery pongal recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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