A healthy variation to South Indian special Sweet pongal using Thinai / Foxtail Millet instead of rice.
Also check my Thinai / Foxtail Millet recipes which I have posted earlier:
Thinai Dosai / Foxtail Millet Dosa
Thinai Payasam / Foxtail Millet Kheer / திணை பாயசம்
Ingredients:
Thinai / Foxtail millet – 1 cup
Moong dhal – ¼ cup
Jaggery – 1 ¼ cup
Cardamom powder- 1 tsp
Water – 4 cups
Salt - a pinch
Ghee- 2 to 3 tbsp
Cashew nuts - 10
Raisins - 1 to 2 tsp
Directions:
Fry thinai and moong dhal separately in a dry kadai till you get the aroma and keep aside.
Pressure cook both the ingredients by adding 4 cups of water for 4 to 5 whistles or till it becomes soft.
In a pan, mix jaggery and water by adding very little water. Boil till the jaggery melts and filter to remove impurities if any.
Roast the cashews and raisins with ghee in a separate pan and keep aside (Reserve some for garnishing).
Transfer the thinai dhal mixture into a pan or pressure cooker on flame; add the melted jaggery to the cooked thinai and dhal mixture.
Mix well and add the remaining ghee in between.
Add cardamom powder, raisins and cashews to the above mixture.
Mix well and allow to cook till it comes to semi thick consistency; switch off the gas.
Serve hot.
Note:
Colour of the pongal depends on the quality and colour of the jaggery.
Adjust amount of jaggery and ghee to suit your taste.
Though thinai has lots of nutritional values but it also creates body heat. It is better to eat in less frequency especially during summer.
Also check my Thinai / Foxtail Millet recipes which I have posted earlier:
Thinai Dosai / Foxtail Millet Dosa
Thinai Payasam / Foxtail Millet Kheer / திணை பாயசம்
Ingredients:
Thinai / Foxtail millet – 1 cup
Moong dhal – ¼ cup
Jaggery – 1 ¼ cup
Cardamom powder- 1 tsp
Water – 4 cups
Salt - a pinch
Ghee- 2 to 3 tbsp
Cashew nuts - 10
Raisins - 1 to 2 tsp
Directions:
Fry thinai and moong dhal separately in a dry kadai till you get the aroma and keep aside.
Pressure cook both the ingredients by adding 4 cups of water for 4 to 5 whistles or till it becomes soft.
In a pan, mix jaggery and water by adding very little water. Boil till the jaggery melts and filter to remove impurities if any.
Roast the cashews and raisins with ghee in a separate pan and keep aside (Reserve some for garnishing).
Transfer the thinai dhal mixture into a pan or pressure cooker on flame; add the melted jaggery to the cooked thinai and dhal mixture.
Mix well and add the remaining ghee in between.
Add cardamom powder, raisins and cashews to the above mixture.
Mix well and allow to cook till it comes to semi thick consistency; switch off the gas.
Serve hot.
Note:
Colour of the pongal depends on the quality and colour of the jaggery.
Adjust amount of jaggery and ghee to suit your taste.
Though thinai has lots of nutritional values but it also creates body heat. It is better to eat in less frequency especially during summer.
Thinai pongal looks good with detailed explanation. I should try this too!
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