Thinai/Foxtail millet is a very healthy, fiber rich grain that is good for growing kids, adults and aged people.
I did exactly like the way i do for Sakkarai Pongal using Pressure cooker except the addition on saffron.
I usually do not saffron to my sakarai pongal but this time for extra flavor and colour, i added few strands of saffron to my millet pongal. This is one easy and quick method. Here you go..
Preparation Time : 5 minutes
Cooking Time : 20-25 minutes
- Foxtail Millet / Thinai 1/2 cup ( i measured in 160 ml cup)
- Moongdal/Pasiparuppu 1/4 cup
- Jaggery / Vellam 1 cup
- Milk 1/4 cup (i used 2% milk)
- Saffron 4-5 strands (optional)
- Cardamom Powder 1/4 tsp
- Cashew Nuts 2 tbsp (chopped)
- Raisins 1 tbsp
- Ghee 1/2 tsp + 1 and 1/2 tbsp
First wash and soak millet with enough water and keep aside.
After that to the dal, add drained millet and 2 and 1/2 cups of water, a tiny pinch of salt(optional) and pressure cook for 2 whistles.
Once the jaggery gets cooked, pongal turns dark colour and slightly thicken..in this stage add ghee
After adding milk do not cook for long time, just 1-2 minutes.
That's it...Delicious & Healthy Thinai Sakkarai Pongal ready.
I did not roast the raisins in ghee, instead soaked in water when i started my pongal and then drained the water and added it to the pongal. This way raisins remains crunchy and tasty.
Add more or less ghee depends on your taste.
Adding milk is optional but i like to add milk to my sweet pongal since it gives nice rich taste and flavor to the pongal.
The same way instead of thinai you can use quinoa, regular rice, cracked wheat but adjust water level.
I measured in 160 ml cup you can use any tumbler,cup or bowl measurement.
measure everything using the same cup/tumbler - rice/millet,dal,jaggery,milk.