Sankranthi is for this year is over. But still we do prepare ponal/huggi very often. Here is a recipe of Sweet Ponal/Chakkara Pongal which is prepared using Little Millet and Moong Dal.
I have used Moong dal, little millet, jaggery and ghee.
Eating jaggery and ghee is good for this cold season. Ghee helps us to get the moisture to the skin that is necessary. Jaggery helps the body to keep warm and energetic. Moong dal provides the carbohydrates that we need to do the daily chores.
Let us see some benefits of eating jaggery in our diet.
Jaggery provide good amounts of minerals and vitamins. It helps to cleanse our body. Helps digest the food easily. Jaggery provides energy to the body since it has carbohydrates. Jaggery is good for cough and cold. It is a rich source of iron.
Let us see the recipe:
Moong Dal : 1/2 Cup
Jaggery : 1/2 Cup (Powdered)
Cardamom : 2 to 3 Pods
Cashew and raisins : 2 Tablespoons
Ghee : 2 to 3 Tablespoons.
Coconut : 2 to 3 Tablespoons
Turmeric powder : Very Little (A pinch)
Water :1 1/2 to 2 Cups.
2. Keep a pan on the fire and heat. Put a teaspoon of ghee and fry raisins.
3. Add washed moong and fry nicely for a minute. (On medium flame).
4. Add a glass of water and let it cook for a minute. Add washed little millet and cook till it turn soft.
Add more water if required.
5. Powder jaggery and cardamom. Keep it aside. Grate coconut and keep it aside.
6. Add powdered jaggery once the little millet is cooked.
7. Add turmeric powder and 2 tablespoons of ghee and stir slowly. Let it mix well and cook.
8. Stir in between so that it does not get burnt at the bottom.
9. Let jaggery melt and mixes with pongal nicely. Add 2 tablespoons of ghee and powdered cardamom.
10. Mix the pongal well and let it cook for a minute. Shift the pongal to a serving dish.
11. Fry cashews with 2 Teaspoons of ghee and pour it on the pongal. Add coconut and mix it nicely.
12. Serve " Little Millet Pongal " along with other dishes, have it as a desert, or as you like.
Time : 20 Minutes.
Serves : 4 to 5.
I have used Moong dal, little millet, jaggery and ghee.
Eating jaggery and ghee is good for this cold season. Ghee helps us to get the moisture to the skin that is necessary. Jaggery helps the body to keep warm and energetic. Moong dal provides the carbohydrates that we need to do the daily chores.
Let us see some benefits of eating jaggery in our diet.
Jaggery provide good amounts of minerals and vitamins. It helps to cleanse our body. Helps digest the food easily. Jaggery provides energy to the body since it has carbohydrates. Jaggery is good for cough and cold. It is a rich source of iron.
Let us see the recipe:
Things Needed :
Little Millet : 1 CupMoong Dal : 1/2 Cup
Jaggery : 1/2 Cup (Powdered)
Cardamom : 2 to 3 Pods
Cashew and raisins : 2 Tablespoons
Ghee : 2 to 3 Tablespoons.
Coconut : 2 to 3 Tablespoons
Turmeric powder : Very Little (A pinch)
Water :1 1/2 to 2 Cups.
Method :
1. Clean and wash Moong dal and Little millet.
2. Keep a pan on the fire and heat. Put a teaspoon of ghee and fry raisins.
3. Add washed moong and fry nicely for a minute. (On medium flame).
4. Add a glass of water and let it cook for a minute. Add washed little millet and cook till it turn soft.
Add more water if required.
5. Powder jaggery and cardamom. Keep it aside. Grate coconut and keep it aside.
6. Add powdered jaggery once the little millet is cooked.
7. Add turmeric powder and 2 tablespoons of ghee and stir slowly. Let it mix well and cook.
8. Stir in between so that it does not get burnt at the bottom.
9. Let jaggery melt and mixes with pongal nicely. Add 2 tablespoons of ghee and powdered cardamom.
10. Mix the pongal well and let it cook for a minute. Shift the pongal to a serving dish.
11. Fry cashews with 2 Teaspoons of ghee and pour it on the pongal. Add coconut and mix it nicely.
12. Serve " Little Millet Pongal " along with other dishes, have it as a desert, or as you like.
Note :
You should cook Little millet till it is soft. Frying moong dal helps the pongal to get aroma and it taste better. Add required water and cook well. Adding more/less ghee is optional. Adding more/less jaggery is optional. Adding coconut to pongal is optional. I did not use pressure cooker because the content gets smashed which does not taste good.Time : 20 Minutes.
Serves : 4 to 5.
