I have used refined jaggery here as that s the only thing i can get hold of nearby where i live. If you find the dark brown color jaggery, then please use it. The color will be better- a deep lovely golden brown and the flavor of that kind of jaggery will definitely take this pongal to the next level. If you are calorie conscious or simply want a fiber rich diet, then this pongal is definitely the thing to make this year.
Recipe For Thinai Arisi Pongal
( Learn how to make sakarai pongal, a sweet pudding traditionally made with rice which has been replaced with fox tail millet here)
- Thinai arisi/ Fox tail millet/ Kangni/ Navane Akki ½ c
- Mung dal 2 tbsp
- Grated jaggery 1 c
- Cardamom powder 1 tsp
- Cashews 2 tbsp broken
- Raisins 1 tbsp
- Coconut flesh 2 tbsp chopped into small bits
- Clarified butter/ Ghee 2 tbsp
- Water 1.5 c
- Pressure cook fox tail millet along with the mung dal in 1.5 c water for about 5 to 6 whistles.
- Once done, remove and add grated jaggery to this and mix well while the millet dal mixture is hot. This is to ensure that the jaggery melts properly and mixes well with the millet mixture.
- Heat a pan with ghee.
- Add the powdered cardamom, cashews and coconut bits and fry on medium flame until cashews turn a light golden brown.
- Once done, drain quickly and tip in the raisins and fry till fluffy.
- Add fried cashews, coconut bits, raisins and the ghee to the mixture and mix well.
- Serve hot with a drizzle of ghee on top.
Addition of coconut is optional but recommended.