Home / South Indian Recipes / Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal) Recipe At Home
South Indian Breakfast
Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal) Recipe At Home
If you enjoy Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal) Recipe At Home cuisine, this South Indian Breakfast recipe is worth trying at home....
⏱️
20 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
3/4 cup Barnyard Millet
1/4 cup Yellow Moong Dal (Split)
1 cup Jaggery
1/4 teaspoon Cardamom Powder (Elaichi)
3 tablespoons Ghee
2 tablespoons Cashew nuts - halved
1 pinch Edible camphor (pacha karpooram)
Instructions
1
To begin making the Barnyard Millet honeyed Pongal preparation guide (Kuthiraivali Sakkarai Pongal), parched bake the barnyard millet and moong dal together in a pressure cooker.
2
Once you can smell the roasted aroma coming out, transfer in 3 cups of moisture and lid the pressure cooker.Pressure make until you hear 3 whistles.
3
After three whistles turn the burning up to low and stew for 3 to 4 mins and turn off the burning up.
4
Allow the pressure to release naturally.
5
Once the pressure has released, open the cooker and swirl around to make a mushy mixture of pongal and keep aside.Meanwhile take the jaggery in half a cup of moisture, bring it to bubble.
6
once the jaggery has completely dissolved, strain it and keep aside.transfer in the jaggery moisture, the cardamom ground mix, the edible camphor to the cooked millet dal mixture.
7
Place it on medium burning up and keep stirring until well combined.burning up ghee in a small wok; transfer in the cashew nuts and bake them in ghee until it turns golden brown and crisp.
8
transfer in the roasted cashewnuts to the Barnyard Millet honeyed Pongal and swirl around.
9
Once done, turn off the burning up and offer. offer the Kuthiraivali Sakkarai Pongal as a wholesome honeyed after a flavorful Indian lunch or even offer it as a snack for kids.
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