Thursday 29 June 2017

Varagu Arisi Sakkarai Pongal/Kodo Millet Sweet Pongal

Sakkarai Pongal/Sweet Pongal is a very special and a traditional dish of Tamil Nadu prepared especially during Pongal festival and also during other festive occasions and on pooja days. Usually Sakkarai Pongal is prepared with raw rice, moong dal and jaggery, but here, I have replaced raw rice with Varagu Arisi as a healthy alternative. Varagu Arisi sakkarai pongal is yet another addition to my millet recipe collection. Do check out other Sweet Varieties, Pongal Varieties and also about the famous Pongal festival here.

Here’s how to make Varagu Arisi Sakkarai Pongal with step by step photos…


Varagu Arisi/Kodo Millet
½ cup
Moong Dal/Pasi Paruppu
¼ cup
Grated Jaggery
¾ cup
4 powdered
Edible Camphor/Pachai Karpooram
One pinch
4 tbsp
4 tbsp
Broken Cashewnuts
Preparation Time: 15 minutes
Cook Time: 30 minutes
Author: Priya Anandakumar

Wash and soak Varagu Arisi and Moong Dal for about 15- 20 minutes.

Drain the water, add varagu arisi and moong dal to the pressure cooker, add 2 cups of water and pressure cook for 3 whistles.

Meanwhile add the grated jaggery to a small bowl, add 3 tsp of water. Melt the jaggery on low flame and switch off the stove.

Open the pressure cooker after the steam releases completely. Give a good stir, so that the rice gets mashed when it is hot.

Add 2 tbsp of ghee and mix it really well with the cooked varagu arisi.

Strain the melted jaggery with a strainer or with a muslin cloth directly to the cooked varagu arisi.

Add 4 tbsp of milk to the varagu arisi, stir on low flame for about 2-3 minutes and switch off the stove.

Now add edible camphor and cardamom powder to Varagu arisi pongal and mix really well.

Heat 2 tbsp of ghee in a small pan/kadai, add cashew nuts, raisins and fry till golden brown colour.

Now add the fried cashews and raisins to the Varagu Arisi Sweet/Sakkarai Pongal and mix well.

A very authentic, healthy and traditional Varagu Arisi Sakkarai Pongal is ready to be enjoyed.

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Have a great day and enjoy.

Until then I am signing off…

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