Friday, August 5, 2016

Posted by Mala at 1:30:00 AM No comments

This is a slight variation of our usual Chakkarai Pongal....Rice has been replaced by Foxtail millet (தினை)...so, can we label this as a healthy sweet / dessert???
Millets are, nowadays found in almost all kitchens...we  are becoming more and more aware of its health benefits, we all  agree that millets are very big reservoirs of nutrients and minerals, and we  try to incorporate Millets  in our everyday food.
Today is Aadi Pooram, very special for all Goddesses, all Devis, and let us offer this Thinai Chakkarai pongal to HER!!!
Periyaazhwar is supposed to have found Aandal near his Tulsi-garden , Vrindavan......("Vrinda"  in Sanskrit means Tulsi, and "van" is garden)....on the day when it was Pooram star, hence it is supposed to be Aandal's birthday........ the day of her incarnation!!!
It is customary to adorn all Goddesses with lot of glass bangles on this special day!!!



Ingredients
Foxtail millet - 1/2 cup
Split mung dhal - 1/4 cup
Water - 2 1/2 cups to use first, and for the later use - 2 cups
Milk - 1/2 cup for the initial use, and for later use - 1 cup
Jaggery - 1 cup
Sugar - 3 tsps
Cardamom powder - 1/2 tsp
Ghee - 2 tbsps
Raisins - 8
Cashews - 8
Chopped fresh coconut pieces - 1/8 cup

Recipe Cuisine: South Indian; Category: Dessert
Prep time: 10mts; Cooking time: 25 - 30 mts

Yields 6 small cups

Picture below shows Foxtail millet and split mung dhal measured; mung dhal being roasted; then millet also added; both being roasted till golden; then soaked in 2 1/2 cups hot water, and 1/2 cup milk


Now you can see the millet + mung dhal pressure cooked for 8-10 whistles, then put in a pan, some more water and milk added, kept on low flames and cooked till they get mushy.


Very little  water added to jaggery, after  melting, checked for impurities, and strained


2 tsps ghee added to the mushy mixture. Strained jaggery syrup too goes in....


Sugar and cardamom powder added. It is my m-i-l's tip that for all jaggery based sweets, if you add 1-2 tsps of Sugar, it tastes awesome.



Cashews and raisins roasted in ghee...


and added to the pongal


Coconut pieces roasted to beautiful golden colour in some ghee and added


Serve hot!!! You know...thinai is the most favourite of Lord Muruga. So, you can make this delicacy for Karthigai, Panguni Uthiram and Vaikasi Visaakam, and for other Muruga-related poojas. 


This post first appeared in www.malpatskitchen.com
Notes
* All kinds of millets can be used to make chakkarai pongal like this.

Please check my Glossary if you find any unknown terms.








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