Ragi Sweet Pongal

Ingredients list for Ragi Sweet Pongal

• 1/2 cup Finger millet (ragi / nachni)
• 1 1/2 tablespoons Green gram (sabut moong)
• 3/4 cup Jaggery (gur)
• 1 1/2 tablespoons Ghee
• 1 tablespoon Raisins
• 6-7 Cashewnuts
• 1/4 teaspoon Green cardamom powder

Method

1. Heat a pressure cooker. Add millet and green gram and dry roast for 3 minutes, stirring continuously.
2. Add 3 cups water, mix, cover and cook under pressure till 4-5 whistles are given out.
3. Heat ghee in a small non-stick pan. Add raisins and cashewnuts and sauté till raisins swell up. Transfer the dry fruits in a bowl alongwith the ghee.
4. Heat jaggery in another non-stick pan. Add ¼ cup water, mix and cook till jaggery melts completely.
5. Add pressure cooked millet-gram mixture and mix well. Bring to a boil and simmer for 2 minutes.
6. Add cardamom powder, mix well and cook for 10-15 minutes.
7. Reserve some sautéed cashewnuts and raisins and add the remaining alongwith the ghee. Mix well and cook for 2 minutes.
8. Transfer into a serving bowl and serve hot garnished with the reserved cashewnuts and raisins.

Nutrition Info