How to make Ragi Sweet Pongal -
The traditional South Indian sweet dish made healthier with ragi.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Finger millet (ragi / nachni), Green gram (sabut moong) (साबुत मूंग )
Cuisine : Tamil Nadu
Course : Desserts
You can also find more Desserts recipes like Eggless Chocolate Cupcakes Marble Swiss Roll Orange and Creme Caramel Peach Pie
Ragi Sweet Pongal Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 0-5 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Ragi Sweet Pongal Recipe
Finger millet (ragi / nachni) 1/2 cup
Green gram (sabut moong) 1 1/2 tablespoons
Jaggery (gur) 3/4 cup
Ghee 1 1/2 tablespoons
Raisins 1 tablespoon
Cashewnuts 6-7
Green cardamom powder 1/4 teaspoon
Method
Step 1
Heat a pressure cooker. Add millet and green gram and dry roast for 3 minutes, stirring continuously.
Step 2
Add 3 cups water, mix, cover and cook under pressure till 4-5 whistles are given out.
Step 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.
Step 4
Heat jaggery in another non-stick pan. Add ¼ cup water, mix and cook till jaggery melts completely.
Step 5
Add pressure cooked millet-gram mixture and mix well. Bring to a boil and simmer for 2 minutes.
Step 6
Add cardamom powder, mix well and cook for 10-15 minutes.
Step 7
Reserve some sautéed cashewnuts and raisins and add the remaining alongwith the ghee. Mix well and cook for 2 minutes.
Step 8
Transfer into a serving bowl and serve hot garnished with the reserved cashewnuts and raisins.
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