varagu sakkarai pongal | kodo millet sweet pongal recipe

Varagu sakkarai pongal/Kodo millet sweet pongal is a healthy pongal to try for sure. Happy Pongal to all my readers. Let health & happiness overflow 🙂 Pongal-o-Pongal !!

Thanks to my friend Mrs.Revathi Prabahar, who avidly bought & meticulously brought this cute lil pot all the way from India, just for me 🙂

Click here for varagu venpongal recipe. Click here for more Pongal special recipes.

varagu sakkarai pongal recipe – Stepwise pics follow the below printable description:

varagu sakkarai pongal | kodo millet sweet pongal recipe

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Serves: 3

Ingredients

To Pressure cook:

• Kodo millet/varagarisi - ½ cup
• Moong dal/paasi parupu - 2 tbsp
• Water - 2 cups

Jaggery syrup:

• Jaggery - ¾ cup tightly packed
• Water - ½ cup
• Cardamom powder - ⅛ tsp

To Temper:

• Ghee - 1 tbsp
• Cashews - 10
• Raisins - 10
• Grated coconut - 2 tbsp

Additional flavor:

• Milk - ¼ cup
• Ghee - 2 tsp

Instructions

1. Dry roast 2 tbsp moong dal(paasi parupu) in low flame until color changes mildly. Take ½ cup kodo millet along with roasted moong dal in a bowl.
2. Wash twice or thrice. Transfer the millet and dal to a pressure cooker, leaving the sand/stones settled in the water.
3. Add 2 cups water and pressure cook in high flame(knob #8) for 3 whistles.
4. Stir once. If you like mashed pongal, then just mash it well with ladle. In a pan, add ¾ cup jaggery along with ½ cup water.
5. Add a generous pinch of cardamom powder and let it boil until jaggery dissolves well. Filter the syrup for impurities.
6. Add filtered syrup to pongal.
7. Add a tsp of ghee and cook in medium flame for 10 mins. Then, add ¼ cup milk(this is optional).
8. Again add a tsp of ghee to pongal and cook in low flame for 5 mins. In a separate pan, add a tbsp of ghee and fry cashews & raisins. Take off raisins as soon as it puffs up. Take off cashews once slightly browned.
9. Keep aside fried cahews and raisins. In the same pan, in remaining ghee, add 2 tbsp grated coconut and fry for a minute.
10. Add ghee-fried coconut, cashews and raisins to varagu pongal.

Notes

1.If you want the moong dal to be slightly crunchy in your pongal, then roast it till mild color change. If you want it to be mashed, then roast for 1 minute and remove before color changes.
2.If you want your pongal to be grainy, then reduce ½ cup water and opt for 2 whistles.
3.If you don't like milkish pongal taste, pls skip milk.
4. The color of pongal depends upon jaggery color. Get deep-colored jaggery(paagu vellam) for thick color.

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Preparation – How to make varagu sakkarai pongal?

1.Dry roast 2 tbsp moong dal(paasi parupu) in low flame until color changes mildly. Take 1/2 cup varagarisi(kodo millet) along with roasted moong dal in a bowl.2.Wash twice or thrice. Transfer the millet and dal to a pressure cooker, leaving the sand/stones settled in the water.3.Add 2 cups water and pressure cook in high flame(knob #8) for 3 whistles.4.Stir once. If you like mashed pongal, then just mash it well with ladle. In a pan, add 3/4 cup jaggery along with 1/2 cup water.5.Add a generous pinch of cardamom powder and let it boil until jaggery dissolves well. Filter the syrup for impurities.6.Add filtered syrup to pongal.7.Add a tsp of ghee and cook in medium flame for 10 mins. Then, add 1/4 cup milk(this is optional).8.Again add a tsp of ghee to pongal and cook in low flame for 5 mins. In a separate pan, add a tbsp of ghee and fry cashews & raisins. Take off raisins as soon as it puffs up. Take off cashews once slightly browned.9.Keep aside fried cahews and raisins. In the same pan, in remaining ghee, add 2 tbsp grated coconut and fry for a minute.10.Add ghee-fried coconut, cashews and raisins to varagu pongal.

                  Kodo millet sweet pongal is ready.. Serve hot or warm..

Tips/Tricks in making varagu sakkarai pongal:

• If you want the moong dal to be slightly crunchy in your pongal, then roast it till mild color change. If you want it to be mashed, then roast for 1 minute and remove before color changes.
• If you want your pongal to be grainy, then reduce 1/2 cup water and opt for 2 whistles.
• If you don’t like milkish pongal taste, pls skip milk.
• The color of pongal depends upon jaggery color. Get deep-colored jaggery(paagu vellam) for thick color.