Varagu Sakkarai Pongal – Millet Sweet Pongal

I have always wanted to try millet sakkarai pongal. The procedure to make this Varagu Sakkarai Pongal is very similar to the normal Sakkarai Pongal made with rice. This is perfect to make for Pongal festival. Actually to be honest, we did not find any difference in the taste, in the sense it tasted as good as the normal Sakkarai Pongal. When there is no compromise in taste, why not choose a much healthier option?!?  Do check my Aval Sakkarai Pongal as well.. Varagu is known as Kodo Millet in english.

PS: For all my friends here, Varagu/Kodo Millet is available in our Indian shop.

Now to the recipe…

[Preparation Time-5 mins : Cooking Time- 20 mins]

Varagu Sakkarai Pongal Ingredients:

• Varagu/Kodo Millet – 1/2 cup
• Moong Dal – 2 tbsp
• Jaggery – 1 cup
• Ghee – 4 to 5 tbsp
• Cashewnuts – few
• Cardamom powder – a generous pinch

Method:

• Heat a pan and roast moong dal until u get a nice aroma. Take varagu arisi and moong dal, wash it and add 2 cups of water. Pressure cook for a whistle and simmer for 5-7 mins. Switch off the flame. It must be cooked soft so that it becomes mushy when mashed.

• Mash it well and add a tbsp of ghee. I just love this aroma. Yumm!! Meanwhile take crushed jaggery in a pan and add water just up to immersing level. Heat and bring it to a boil. No consistency is required, it is just that the jaggery must get dissolved. Strain it with a strainer and add it to the mashed varagu mixture.

• Mix well and cook this for a few mins. Add cardamom powder and mix well. Finally heat a pan with ghee and fry cashewnuts until golden brown. Transfer this to the sakkarai pongal.

Thats it!! Varagu Sakkarai Pongal is ready!!

Serve warm topped with a dollop of ghee.

Tips:

1. The colour of the Varagu Sakkarai Pongal totally depends upon the jaggery u use.
2. I always add jaggery in the ratio 1:2, U can add equal amount of jaggery too.
3. Varagu Sakkarai Pongal will get thicker once it cools down. So switch off the flame accordingly.
4. U can add raisins along with cashewnuts.
5. Serve it warm drizzled with some ghee. Tastes divine!

– By Sundari Nathan