Sweet millet pongal - a creamy porridge of lentils, milelts and raw sugar

Millet pongal recipe

By Reshma Seetharam
Sweet pongal is a mellow porridge of rice, and lentils, but this recipe has wholesome millets, lentils and jaggery/raw sugar
Prep time: Cook time: Total time:
Yield: 4 cups, serves 4
1 cup moong dal
1 cup whole millets, foxtail used here
2-3tsp ghee/oil
2 Tbsp milk
1 cup jaggery/raw sugar
4 to 6 whole cashewnuts
4 to 6 raisins
2 whole cardamoms peeled and seeds powdered. You may use it as a whole too.

  1. Pressure cook or boil the rice and moong dhal with 4 cups of water, until soft and mushy. In a large skillet, bring jaggery and 2 Tbsp water to a good boil. Filter it through a sieve to get rid of impurities.
  2. Add in the millets and lentil mixture. Cook on medium, for 5 minutes. Add 2 Tbsp milk; cook on low heat for 5 minutes.
  3. Finally, in a separate pan, heat 1 tsp ghee, add cashew nuts, roast to a golden brown. Add in the dry raisins. Once they swell, toss the mixture into the sweet. Sprinkle powdered cardamom and serve hot!