Millet-Jaggery Pongal Recipe
Sweet Pongal Recipe: As soon as the festive season arrives, we feel like eating something sweet, tasty and special. Making sweets on Makar Sankranti, Pongal or any auspicious occasion is also a tradition. While there is a tradition of making Khichdi on Makar Sankranti, Pongal is made in a festival celebrated with great pomp in South India. Pongal is usually made with pulses, rice and some spices. But if you feel like eating something sweet this Pongal, then you can make Pongal sweet also.
If you also want to taste sweet Pongal, then instead of making it with sugar and semolina, make it with millet and jaggery. Apart from being healthy, it will also be tasty. So, in this article, let us tell you the recipe of healthy sweet Pongal made from jaggery and millet, which will not only taste delicious but is also beneficial for health.
Also read: Makar Sankranti Special: This sesame sweet can be made in 10 minutes, try Pankaj Bhadauria’s recipe.
Sweet Pongal of Millet and Jaggery
Bajra is considered a superfood. It is rich in fiber, improves digestion, helps in keeping the stomach full for a long time and is also considered very beneficial for diabetic patients. On the other hand, jaggery is more natural than refined sugar, rich in minerals and gives warmth to the body, which is considered very beneficial especially in the winter season.
Sweet Pongal Recipe
Ingredients
Millet -½ cup
Moong dal – ¼ cup
Jaggery – ¾ cup (grated or in small pieces)
Water – 2½ to 3 cups
Desi Ghee – 2 tbsp
Cardamom powder – ½ tsp
Cashews – 810 (chopped)
Raisins – 1 tablespoon
a pinch of edible camphor
How to make Sweet Pongal
Wash millet and moong dal separately. Then lightly dry fry the moong dal in a pan until a light aroma starts coming out.
Now put millet and roasted moong dal in a pressure cooker or heavy bottom vessel. Add water and a pinch of salt in it and cook till 34 whistles (or cover and cook on low flame till it becomes soft).
When the millet and dal melts well, mash it so that the mixture becomes creamy. Now add jaggery to it and cook while stirring on low flame until the jaggery dissolves completely.
Take a separate small pan and heat 1 teaspoon ghee in it. After the ghee is heated, roast the cashew nuts and raisins in it until they become light golden.
Now add this tadka to Pongal. Add cardamom powder and camphor on top and mix well. Finally add remaining ghee on top and serve hot.
Also read: If you want to make Deoghar’s Attha Mutton at home, then note down the recipe, it cooks in desi ghee for 3 hours.