Millet Inipu Pongal is a healthy and delicious sweet pongal made with kodo millet, moong dal and jaggery, flavoured with saffron. Millet Inipu Pongal Recipe with step by step pictures and video.
Millet Inipu Pongal is an easy and healthy alternate to rice pongal, can be made in open pot itself. Sweet pongal is called sakkari pongal in tamil.
I had already tried millet inipu pongal earlier using a mix of millets but this time wanted to try with a single millet in open pot method. I always saffron(kesar) flavour a lot in inipu pongal and this kesar flavoured millet inipu pongal tasted so delicious.
About Millet Inipu Pongal
This is a simple inipu pongal recipe made using kodo millet. It is like our regular sweet pongal but replacing rice with millets. First rinse millet and dal twice atleast. To begin first fry nuts and raisins in ghee, set aside. Then roast dal for 2 mins. Add enough water,milk and cook until its soft. Then add powdered jaggery to it and mix well. Once well combined add milk and ghee. Finally add ghee fried cashews,raisins.
Variations
- If you like cardamom flavour add it.
- You can add jaggery syrup if your jaggery has impurities.
- Milk is optional, you can replace it with water itself.
Storage
Generally inipu pongal without milk keeps well for 2 days in room temperature itself. However if refrigerated you can extend shelf life by 2 more days. But as this version is with milk after a day refrigerate it. I wouldn’t recommend freezing.
Similar Recipes
- Millet inipu pongal
- Inipu pongal recipe with milk
- Thengai paal inipu pongal
- Inipu pongal made in pot
- Poha inipu pongal
- Kalkandu pongal
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📖 Recipe Card
Millet Inipu Pongal
Ingredients
- 1/2 cup kodo millet
- 1/8 cup moong dal
- 1/2 cup jaggery powdered
- 1 cup milk
- 1 and 1/2 cups water
- 4 tablespoon ghee
- 15 nos saffron
- 1 tablespoon raisins
- 2 tablespoon cashews broken
Instructions
- To begin with : Rinse millet and dal, drain water and set aside.
- Heat 2 tablespoon ghee - add cashews first fry until slightly golden then add raisins fry until it bubbles up and is golden. Remove and set aside.
- Now add moong dal fry for a minute.
- Next add rinsed millet.You can use any millet of your choice.
- Add 1/2 cup milk and 1 and 1/2 cups water.
- Cook until soft. It takes atleast 10-12 mins to get cooked.
- When you press it should be easily mashable thats perfectly cooked millet for pongal.
- Add powdered jaggery. I used organic jaggery which is free from impurities. Instead you can add water to jaggery powder make syrup, strain and add it too. Have showed the steps here.
- Mix it well until nicely combined.
- Add 1/2 cup remaining milk.
- Mix well and let it boil for few mins until slightly thick.
- It becomes thick like this.
- Add fried nuts,raisins along with ghee. Add cardamom powder if you prefer at this stage.
- Give a quick mix and switch off.
- Serve Millet Inipu Pongal hot with a drizzle of ghee.
Notes
- Add more water if needed to cook millet and dal.
- Cook millets and moongdal together then half it to make sweet pongal and the savory version this way its very easy.
- Pongal gets thicker in consistency after cooling down so switch off accordingly.
If it gets dry, while serving add little ghee and milk. - Use any millet of your choice.
- I used varagu kodo millet as it tastes close to rice.
- I used paagu velam to get the dark brown color and also for the taste.You can use normal round jaggery too.
How to make Millet Inipu Pongal
1.To begin with : Rinse millet and dal, drain water and set aside.
2.Heat 2 tablespoon ghee – add cashews first fry until slightly golden then add raisins fry until it bubbles up and is golden. Remove and set aside.
3.Now add moong dal fry for a minute.
4.Next add rinsed millet.You can use any millet of your choice.
5.Add 1/2 cup milk and 1 and 1/2 cups water.
6.Cook until soft. It takes atleast 10-12 mins to get cooked.
7.When you press it should be easily mashable thats perfectly cooked millet for pongal.
8.Add powdered jaggery. I used organic jaggery which is free from impurities. Instead you can add water to jaggery powder make syrup, strain and add it too. Have showed the steps here.
9.Mix it well until nicely combined.
10.Add 1/2 cup remaining milk.
11.Mix well and let it boil for few mins until slightly thick.
12.It becomes thick like this.
13.Add fried nuts,raisins along with ghee. Add cardamom powder if you prefer at this stage.
14.Give a quick mix and switch off.
Serve hot with a drizzle of ghee.
Expert Tips
- Add more water if needed to cook millet and dal.
- Cook millets and moongdal together then half it to make sweet pongal and the savory version this way its very easy.
- Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
- Use any millet of your choice. I used varagu kodo millet as it tastes close to rice.
- I used paagu velam to get the dark brown color and also for the taste.You can use normal round jaggery too.
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