Thinai-Sakkarai-Pongal

#ThinaiSakkaraiPongal  #FoxtailMilletSweetPongal : #Thinai is known as #Foxtailmillet in English. Thinai belongs to minor #millet family. The grains are spherical and small in size. Its yellowish golden in color and sweet in taste.
Thinai is gluten free and non acid forming food. It is rich in protein and minerals.
Here let me present the recipe for sakkarai pongal using thinai [ foxtail millet ]

Ingredients :
1/2 Cup	Thinai [ Foxtail millet ]
1/4 Cup	Green gram split [ moong dhal ]
1/2 Cup	Milk
1 pinch	Salt
1 Cup	Jaggery [ adjust ]
4	Cardamom
a small piece	Nutmeg
2 Tsp	Sugar
1 pinch	Edible Camphor [ Pachai karpooram ]
4 Tsp	Ghee
4 - 5	Cashew nuts
5 - 6	Almond

Method :

Soak almonds in water for 4 to 5 hours or microwave for a minute on HIGH.

After that remove the skin and finely chop them.

Keep aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.

Keep aside.

Wash thinai and dhal together in a vessel and drain the water completely.

Add 2 cups of water and 1/2 cup of milk into the vessel.
Take a cup of water in a pressure cooker.
Place the bottom plate.
Then keep the vessel with thinai and dhal inside the cooker.

Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces with ghee in a kadai till they turn golden.
Set aside.
Heat a heavy bottomed vessel on a stove over slow flame.
After opening the cooker lid take out the vessel containing cooked thinai & dhal.
Mash with a ladle and transfer into the vessel on the stove.

Add jaggery water & a pinch of salt and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add finely chopped almonds.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Tasty sweet thinai sakkarai pongal is ready.
Transfer into serving bowls and top it with roasted cashew nuts.
Add a dash of ghee also and enjoy with vadai or bajji!!

You might also like to try

Samai Arisi Sakkarai Pongal

Buckwheat Sakkarai Pongal

Sakkarai Pongal

Thinai Pongal

Thinai Appam

Kuthiraivaali-Sakkarai-Pongal

#KuthiraivaaliSakkaraiPongal  #BarnyardmilletSweetPongal : #Kuthiraivaali is known as #barnyardmillet in English. It is known as #Bhagar in Chhattisgarh.
Kuthiraivaali is gluten free and rich in fiber.
We have already seen variety of recipes with barnyardmillet.
Now let me present a recipe to prepare sweet pongal with kuthiraivaali rice.

Ingredients :
1/2 Cup	Kuthiraivaali Rice
1/4 Cup	Green gram split [ moong dhal ]
1/2 Cup	Milk
1 pinch	Salt
1 Cup	Jaggery [ adjust ]
4	Cardamom
a small piece	Nutmeg
2 Tsp	Sugar
1 pinch	Edible Camphor [ Pachai karpooram ]
4 Tsp	Ghee
4 - 5	Cashew nuts
5 - 6	Almond

Method :

Soak almonds in water for 4 to 5 hours.

After that remove the skin and finely chop them.

Keep aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.

Keep aside.

Wash kuthiraivaali rice and dhal together in a vessel and drain the water completely.

Add 2 cups of water and 1/2 cup of milk into the vessel.
Take a cup of water in a pressure cooker.
Place the bottom plate.
Then keep the vessel with kuthiraivaali and dhal inside the cooker.

Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces with ghee in a kadai till they turn golden.
Set aside.

Heat a heavy bottomed vessel on a stove over slow flame.
After opening the cooker lid take out the vessel containing cooked kuthiraivaali & dhal.
Mash with a ladle and transfer into the vessel on the stove.

Add jaggery water & a pinch of salt and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add finely chopped almonds.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Tasty yummy kuthiraivaali sweet pongal is ready.
Fill the serving bowls with hot sweet pongal topping with a dash of ghee.
Garnish with roasted cashew nuts.
mm... enjoy!!

You might also like to try

samai sakkarai pongal

sakkarai pongal special

aval sakkarai pongal

thinai sakkarai pongal

buckwheat sakkarai

Recipe Index

Variety of Sweets

Sakkarai-Pongal

#SakkaraiPongal  - #SweetPongal : Sakkarai pongal is a special sweet dish prepared on Pongal day and also on other festival days. It is also prepared during temple festivals to offer to god. Many temples distribute sweet pongal after offering it to God as prasadham.
Here comes the method of preparing sweet pongal.

Ingredients :
3/4 Cup	Raw Rice
1/4 Cup	Green gram split [ moong dhal ]
1/2 Cup	Milk
1	Banana [ optional ]
1 pinch	Salt
1 1/4 Cup	Jaggery [ adjust ]
4	Cardamom
a small piece	Nutmeg
2 Tsp	Sugar
1 pinch	Edible Camphor [ Pachai karpooram ]
4 Tsp	Ghee
4 - 5	Cashew nuts
10 - 15	Kismis

Method :
Take 3 1/2 cups of water in a pressure cooker.
Add 1/2 cup of milk into the cooker.
Chop banana and add that also into the cooker.
Bring it to boil on a stove over high flame.

Wash rice and dhal together in a vessel and drain the water completely.
Keep aside.

Add rice and dhal once the water & milk starts boiling.
Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces and kismis in ghee separately using a kadai till they turn golden.
Set aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.
Keep aside.

After opening the cooker lid again keep it on a stove over slow flame.
Before adding jaggery water, add a pinch of salt and mash it using a heavy long ladle.
Now add jaggery water and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add roasted cashew nuts and kismis.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Tasty yummy sweet pongal is ready.
Fill the serving bowls with hot sweet pongal topping with a dash of ghee.
mm... enjoy!!








You might also like to try

samai sakkarai pongal

sakkarai pongal special

aval sakkarai pongal

thinai sakkarai pongal

kuthiraivaali sakkarai

Recipe Index

Variety of Sweets

Aval Sakkarai Pongal

#AvalSakkaraipongal : Today Gokulashtami is being celebrated by singing songs, dancing, and other activities like breaking the pot with curd or butter which hangs from a tall pole with great fervor.
To celebrate the birth of the Lord Krishna I wanted to prepare a sweet. Then decided to make sakkarai pongal with AVAL - Beaten Rice - Rice Flakes.

Ingredients : 
1/2 cup                                  Aval
1/4 cup                                  Green gram split
1 pinch                                   Cooking camphor [ pacha karpooram ]
small piece                             Nutmeg
1 pinch                                   Salt
1 cup                                     Milk [ can add more also ]
1/2 cup                                   Jaggery [ adjust ]
3 Tsp                                      Ghee
5                                             Cashew nuts

Method :
Dry roast split green gram until it turns golden color.
Transfer into a bowl and wash once.
Add 1/2 cup water and a pinch of salt, pressure cook for 3 whistles at HIGH.
Then reduce the flame to SIM and cook for 3 minutes.
Take out after the steam subsides and mash with a ladle.
Keep aside.

Now add 1/2 Tsp ghee in the same kadai.
Break cashew nuts into small pieces and roast till it turns golden color.
Take out and keep in a small bowl.

Again in the same kadai add 1 Tsp of ghee and roast aval until it turns golden color.
Transfer into a bowl and keep aside.

Take jaggery in a vessel and add 1/4 cup of water and heat over medium flame.
Keep stirring with a ladle until the jaggery completely dissolves in the water.
Turn off the stove and strain the jaggery mixed water through a tea filter to remove any impurities.
Keep aside.

Take a big vessel and add 1/2 cup of milk.
Bring it to boiling point over a medium flame and reduce the flame.
Add roasted aval and cook till it becomes soft.
Now add mashed green gram and mix well.
When it starts boiling add jaggery water.

Keep stirring over a medium flame for 2 minutes.
Now add 1/4 cup of milk and keep stirring.
When it gobbles up milk again add 1/4 cup of milk.
Keep stirring otherwise it may get stuck to the bottom.

When it starts thickening add ghee and keep stirring continuously until sakkarai pongal becomes thick.
Add nutmeg powder and cooking camphor [ pacha karpooram ].
Turn off the stove and transfer into a bowl. Smear a tsp of ghee over the surface using the backside of a spoon.

When it is transferred into the bowl it may be in flowing consistency.

But when it cools down, it thickens and well set which may be cut into pieces.

Aval sakkarai pongal tastes good when its hot!!
It also tastes good even after it cools down to normal temperature.






Other related recipes you may like to try

Buckwheat Sweet Pongal

Sakkarai pongal

Samai sakkarai pongal

Kuthiraivaali Sakkarai Pongal

Thinai sakkarai pongal

Recipe Index

Variety of Sweets