Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal)
A vegetarian South Indian Recipes recipe with barnyard millet, yellow moong dal (split), jaggery. Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
14 steps- 1
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
barnyard millet(3/4 cup)yellow moong dal (split)(1/4 cup) - 2
Once you can smell the roasted aroma coming out, add 3 cups of water and cover the pressure cooker
- 3
Pressure cook until you hear 3 whistles
- 4
After three whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 5
Allow the pressure to release naturally
- 6
Once the pressure has released, open the cooker and stir to make a mushy mixture of pongal and keep aside
- 7
Meanwhile take the jaggery in half a cup of water, bring it to boil
jaggery(1 cup) - 8
once the jaggery has completely dissolved, strain it and keep aside
jaggery(1 cup) - 9
Add the jaggery water, the cardamom powder, the edible camphor to the cooked millet dal mixture
barnyard millet(3/4 cup)jaggery(1 cup)cardamom powder (elaichi)(1/4 teaspoon)pinch edible camphor (pacha karpooram)(1) - 10
Place it on medium heat and keep stirring until well combined
- 11
Heat ghee in a small pan; add the cashew nuts and roast them in ghee until it turns golden brown and crisp
tablespoons ghee(3)tablespoons cashew nuts - halved(2) - 12
Add the roasted cashewnuts to the Barnyard Millet Sweet Pongal and stir
barnyard millet(3/4 cup)tablespoons cashew nuts - halved(2) - 13
Once done, turn off the heat and serve
- 14
Serve the Kuthiraivali Sakkarai Pongal as a wholesome sweet after a delicious Indian lunch or even serve it as a snack for kids
Rate this recipe
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Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal)
A vegetarian South Indian Recipes recipe with barnyard millet, yellow moong dal (split), jaggery. Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
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
barnyard millet(3/4 cup)yellow moong dal (split)(1/4 cup) - 2
Once you can smell the roasted aroma coming out, add 3 cups of water and cover the pressure cooker
- 3
Pressure cook until you hear 3 whistles
- 4
After three whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 5
Allow the pressure to release naturally
- 6
Once the pressure has released, open the cooker and stir to make a mushy mixture of pongal and keep aside
- 7
Meanwhile take the jaggery in half a cup of water, bring it to boil
jaggery(1 cup) - 8
once the jaggery has completely dissolved, strain it and keep aside
jaggery(1 cup) - 9
Add the jaggery water, the cardamom powder, the edible camphor to the cooked millet dal mixture
barnyard millet(3/4 cup)jaggery(1 cup)cardamom powder (elaichi)(1/4 teaspoon)pinch edible camphor (pacha karpooram)(1) - 10
Place it on medium heat and keep stirring until well combined
- 11
Heat ghee in a small pan; add the cashew nuts and roast them in ghee until it turns golden brown and crisp
tablespoons ghee(3)tablespoons cashew nuts - halved(2) - 12
Add the roasted cashewnuts to the Barnyard Millet Sweet Pongal and stir
barnyard millet(3/4 cup)tablespoons cashew nuts - halved(2) - 13
Once done, turn off the heat and serve
- 14
Serve the Kuthiraivali Sakkarai Pongal as a wholesome sweet after a delicious Indian lunch or even serve it as a snack for kids
Rate this recipe
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