Thinai Sakkarai Pongal ~ Day 9

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Thinai Sakkarai Pongal or Foxtail Millet Sweet Pongal is a sweet preparation made with millet and moong dal, jaggery. This is a good alternative to regular sweet pongal made with rice.

Since my plan was to include millets this festival season, I replaced the regular rice with thinai and made a sakkarai pongal. Though one can find the difference by the looks, the taste was awesome and nobody could say it was different.

This is part of the Navratri Day 9 Neivedyam where I made Thinai Sakkarai Pongal and Navrathana Sundal.

I hope you all enjoyed the Nine Days of Navratri Celebrations Virtually!

Thinai Sakkarai Pongal ~ Day 9

Ingredients Needed:

1/2 cup Foxtail Millet / Thinai arisi
2 tbsp Split Yellow Moong Dal
2 tbsp Chana Dal
1 cup Jaggery
1.5 cups Water
1 no Cardamom

For tempering

5 to 6 Cashewnuts whole
2 tbsp Ghee

How to make Saamai Sakara Pongal

Wash and soak the thinai, moong dal and chana in a pressure cooker. Let it rest for 15 mins.
Then pressure cook for 3 whistles and let the pressure fall down.
In another pan, add powdered jaggery with just enough water, bring to boil. Once the jaggery melts, strain to remove impurities and cook for 5 mins high, so that the syrup becomes thick.
Once the pressure falls down, add the jaggery syrup to the cooked millet and mix well.
Add cardamom and pressure cook for another whistle.
Heat ghee in a pan, fry cashew till golden. Add this to the cooked thinai
Offer as Neivedyam and partake.

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Thinai Sakkarai Pongal ~ Day 9

Thinai Sakkarai Pongal or Foxtail Millet Sweet Pongal is a sweet preparation made with millet and moong dal, jaggery. This is a good alternative to regular sweet pongal made with rice.

Course Sweets

Cuisine South Indian

Keyword Navratri Prasadam

By Cook Method Pressure Cooker

Occasion Navaratri

By Diet Vegetarian

Dish Type Festival Sweets, Millets

Author Srivalli

Ingredients

For Pongal

• 1/2 cup Foxtail Millet / Thinai arisi
• 2 tbsp Split Yellow Moong Dal
• 2 tbsp Chana Dal
• 1 cup Jaggery
• 1.5 cups Water
• 1 no Cardamom

For tempering

• 5 to 6 Cashewnuts whole
• 2 tbsp Ghee

Instructions

• Wash and soak the thinai, moong dal and chana in a pressure cooker. Let it rest for 15 mins.
• Then pressure cook for 3 whistles and let the pressure fall down.
• In another pan, add powdered jaggery with just enough water, bring to boil. Once the jaggery melts, strain to remove impurities and cook for 5 mins high, so that the syrup becomes thick.
• Once the pressure falls down, add the jaggery syrup to the cooked millet and mix well.
• Add cardamom and pressure cook for another whistle.
• Heat ghee in a pan, fry cashew till golden. Add this to the cooked thinai
• Offer as Neivedyam and partake.

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