Go Back
+ servings

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.
Course Breakfast, Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 3
Author Sravanthi


  • 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.