Udalu Pongali Recipe – Millet Sweet Pongal – Kuthiraivali Sakkarai Pongal

Millet Sweet Pongal Recipe – Sweet Pongal is a traditional South Indian dish made on special occasions such as Navaratri, Makar Sankranthi and Varalakshmi Vratham. I have already made some delicious sweet pongal recipes and posted in this blog. Here are few of them: Coconut Milk Paramannam, Wheat Rava Sweet Pongal, Kobbari Pongali, Chakra Pongali, Bellam Paramannam and Bellam Pongali.

If you are looking for more Millet Recipes then do check Methi Millet Pulao, Pudina Millet Rice, Foxtail Millet Coconut Kheer, Foxtail Millet Pongal and Millet Lemon Rice.

How to Make Millet Sweet Pongal Recipe Video below:

Print Recipe

5 from 2 votes

Millet Sweet Pongal Recipe

Traditional South Indian sweet pongal made with barnyard millets, jaggery, milk, nuts and cardamom. An easy and healthy sweet dish.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Dessert

Cuisine: South Indian

Servings: 3

Calories: 563kcal

Author: Hari Chandana Ponnaluri

Ingredients

• 1/2 cup Barnyard Millet
• 3/4 cup Jaggery
• 2 tbsp Moong Dal
• 2 1/4 cups Water
• 1/2 cup Milk (boiled & cooled)
• 1/2 tsp Cardamom Powder
• 3 tbsp Ghee
• 10 Cashews
• 10 Raisins
• 1 tbsp Dry Coconut Slices (optional)

Instructions

• Heat a teaspoon of ghee in a pan and add the moong dal.
• Roast the moong the until golden color.
• Add the rinsed millets and mix well. Pour water and combine.
• Cover the pan with a lid and cook on a low flame till soft.
• When it is cooked, add the jaggery and mix until it melts.
• Add milk and cardamom powder and mix everything until well combined. Remove from the heat.
• Heat remaining ghee in a pan and add the cashews and dry coconut slices. Fry until they are light brown color. Add the raisins and fry till they plump up.
• Remove from the flame and pour over the prepared millet jaggery mixture.
• Mix everything well and serve.

Video

Millet Sweet Pongal Recipe with Step by Step Photos:

• Heat a teaspoon of ghee in a pan and add the moong dal.

• Roast the moong the until golden color.

• Add the rinsed millets and mix well. Pour water and combine.

• Cover the pan with a lid and cook on a low flame till soft.

• When it is cooked, add the jaggery and mix until it melts.

• Add milk and cardamom powder and mix everything until well combined. Remove from the heat.

• Heat remaining ghee in a pan and add the cashews and dry coconut slices. Fry until they are light brown color. Add the raisins and fry till they plump up.
• Remove from the flame and pour over the prepared millet jaggery mixture.
• Mix everything well and serve.