3/4 cup Barnyard/Kodo/Foxtail Millet
1/2 cup Yellow Moong Dal (Split)
1 cup Jaggery or Palm Jaggery (Traditinally used in Tamil Nadu)
1/4 teaspoon Cardamom Powder
4 tablespoons Ghee
1 pinch Edible camphor (pacha karpooram)
We have used Barnyard Millet, it can be substituted with Foxtail or Kodo Millet.
To begin making the Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal), dry roast the barnyard millet and moong dal together in a pressure cooker. Once you can smell the roasted aroma coming out, add 3 cups of water and cover the pressure cooker.
Pressure cook until you hear 3 whistles. After three whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure has released, open the cooker and stir to make a mushy mixture of pongal and keep aside.
Meanwhile take the jaggery in half a cup of water, bring it to boil. once the jaggery has completely dissolved, strain it and keep aside.
Add the jaggery water, the cardamom powder, the edible camphor to the cooked millet dal mixture. Place it on medium heat and keep stirring until well combined.
Heat ghee in a small pan; add the cashew nuts and roast them in ghee until it turns golden brown and crisp. Add the roasted cashewnuts to the Barnyard Millet Sweet Pongal and stir. Once done, turn off the heat and serve.
Serve the Barnyard/Kuthiraivali Sakkarai Pongal as a wholesome sweet after a delicious Indian lunch or even serve it as a snack for kids.