MILLET SWEET PONGAL/SARKKARAI PONGAL
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| MILLET SWEET PONGAL/SARKKARAI PONGAL |
Those were the days when people looked forward to eating Rice. Rice was a delicacy to the common man then, and it came to his palate only on special occasions and on festivals. Pongal is one special occasion, a four-day-long festival celebrated at the nook and corner of Tamil Nadu. As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal. Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. Even the most poor will try to make Sarkkarai Pongal on this day with a handful of Rice. So is the speciality of this harvest festival and the dish Pongal.
Well, coming to recent years, where the folks have turned to eating Millets, Brown Rice etc., the age-old custom of Millet culture is steadily seeping into the kitchens through health conscious minds. This Sarkkarai Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Samai or the Little Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.
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| MILLET SWEET PONGAL/SARKKARAI PONGAL |
Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre. The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this
Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which
gives the name Sarkkarai Pongal/Chakkarai Pongal. Though variant
methods are prevalent throughout South India, the major ingredients
stick onto the above three major ingredients along with milk, flavoured
with cardamoms, dry ginger, edible camphor or clove and garnished with
Cashews and Raisins roasted in Ghee.
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| MILLET SWEET PONGAL/SARKKARAI PONGAL |
You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Samai (Little MIllet), Barnyard Millet(Kuthiraivali), Thinai (Foxtail Millet). I have cooked this Millet Pongal in a Pressure Cooker. Samai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Kodo Millet(Varagu Arisi), Thinai (Foxtail Millet) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make.
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Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes
HOW TO COOK MILLET SWEET PONGAL/SARKKARAI PONGAL
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| MILLET SWEET PONGAL/SARKKARAI PONGAL |
INGREDIENTS:
For Samai (Little Millet) Pongal:
Samai (Little Millet) -3/4 CupYellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - a Pinch
For Millets Sarkkarai Pongal:
Jaggery - 1 CupCardamom - 4–5 Pods
Dry Ginger Powder - a Pinch (Optional)
For Garnishing :
Ghee - 1/4 CupCashew nuts - 10-12 Nos.
Raisins - 3 Tablespoons
METHOD:
- Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
- Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
- Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
- Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast the Dhal).
- Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear.
Drain any excess water from it. - Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal.
Pressure Cook on a high flame for a whistle. - Lower the flame and cook for another 2 whistles and switch off the flame.
- Once the pressure is released, open the lid.
- Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
- Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
- Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
- Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
- Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
- Cook this on a low flame for a few more minutes until you get the desired consistency.
- Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.
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| MILLET SWEET PONGAL/SARKKARAI PONGAL |
NOTES:
- But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
- Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
- Adjust the amount of water as for the millet variety.
- Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
- We need the millet and dhal to be well cooked, so a bit of extra water would be needed (more than what we use normally for cooking millets).
- Do not over boil the Jaggery mix. We don't need to boil it into string consistency for Sarkarrai Pongal
- Adjust the sweetness to suit your taste preference.
- Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
- Adding Dry Ginger powder is optional.
- Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.
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