Millet sweet pongal
A traditional South Indian style sweet Pongal recipe that is made healthy by using millets and jaggery. Have this vegan and the gluten-free dish as a dessert or as a breakfast.
- ¼ cup millet Any small millets like Foxtail millet or Little millet or Proso millet or Kodo millet
- ¼ cup moong dal
- 1.5 cups water To cook millet and lentil mixture
- ½ cup jaggery
- ½ cup water to add along with jaggery powder
- Pinch of nutmeg or cardamom powder
- Pinch of salt
Cooking millet mixture in an Instant Pot
Add washed millet, washed moong dal to the Instant Pot inner pot. Add water to it and close the lid.
Seal the vent of Instant Pot and select manual mode. Cook for 8 minutes on high pressure.
It will take around 10 to 12 minutes for pressure to build up. Once the Instant pot stops, wait for 10 minutes and do a manual pressure release. Mix it well.
Cooking millet mixture in a pressure cooker or an electric rice cooker
Add washed millet, washed mung dal to the pressure cooker, or electric rice cooker inner pot.
Now add water and pressure cook for 2 to 3 whistles. Once pressure is released naturally, mix the cooked millet dal and add water to adjust the consistency.
Making millet sweet Pongal
Whenever I cook millet and lentil mixture, along with this sweet Pongal, I also make ven Pongal. If you are doing both the recipes, take some portion of millet mixture into a cooking vessel or pan, add jaggery powder and water.
Cook this millet jaggery mixture for 7 to 8 minutes on stove top. You could cook this mixture in the pressure cooker also.
If using Instant Pot add jaggery and water to the millet mixture and turn on saute mode in Instant Pot and cook it for 4 to 5 minutes. Once it is cooked well and the mixture becomes a little thick, turn off the Instant Pot.
Now add cardamom powder or grated Nutmeg and mix it well.
Garnish the millet sweet Pongal with cashews and raisins.