Recipe of Quick Barnyard Millet Sweet Pongal (Kudiraivali Sakkarai Pongal)

Barnyard Millet Sweet Pongal (Kudiraivali Sakkarai Pongal).

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, barnyard millet sweet pongal (kudiraivali sakkarai pongal). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Barnyard Millet Sweet Pongal (Kudiraivali Sakkarai Pongal) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They are fine and they look wonderful. Barnyard Millet Sweet Pongal (Kudiraivali Sakkarai Pongal) is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook barnyard millet sweet pongal (kudiraivali sakkarai pongal) using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Barnyard Millet Sweet Pongal (Kudiraivali Sakkarai Pongal):

1. Prepare 1/2 cup of Millet Barnyard (Kudiraivali) -.
2. Get 3 tsps of Moong dal -.
3. Make ready 3 cups of Water -.
4. Take 3/4 cup of Jaggery Powder - (increase to 1 cup if you want more sweetness).
5. Make ready 1/4 tsp of Cardamom Powder -.
6. Get 1/4 tsp of Ginger Dry Powder -.
7. Make ready pinch of (Optional) Edible Camphor - a.
8. Make ready 6 - 7 of Cashews - broken.
9. Take 6 - 7 of Raisins -.
10. Make ready 2 tbsps of Ghee -.

Steps to make Barnyard Millet Sweet Pongal (Kudiraivali Sakkarai Pongal):

1. In a pressure cooker, add a drop of ghee and dry roast moong dal until light brown..
2. Add washed millet and 2.5 cups of water to the roasted moong dal.
3. Pressure cook for 2 whistles in medium flame and 5 minutes in low flame.
4. Wait for the steam to release.
5. Meanwhile, melt jaggery in 1/2 cup of water. Strain to remove the impurities.
6. Heat a small pan. Add 1 tbsp of ghee and roast cashews and raisins till the cashews turn light brown..
7. Add the melted jaggery water to the cooked millet+dal. Let it boil for 2-3 minutes.
8. Add ghee and mix well. Add the cardamom powder, dry ginger powder and edible camphor. Mix thoroughly till well combined..
9. Add the roasted cashews and raisins. Give it a quick stir and switch off.
10. Serve warm..
11. Transfer the pongal to another bowl and keep it covered to retain the semi-solid consistency. If it remains in the hot pressure cooker, it will harden up..

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