Foxtail Millet Ahaara Vidisal- Chakara Pongal

Ingredients

1/2 Cup Foxtail Millet/Thinai  

1/2 Cup Moong dal

1 liter Milk  

1 - 1/2 Cups Jaggery - more or less as per taste

 1 Cup Ghee  

Saffron – a few strands

Salt a pinch  

Water – as required

cardamom pdr 1/2 tsp 

 nuts and raisins as desired

Preparations

 Wash and soak the millet and moong dal for 20 minutes.

Pressure cook with 2 cups and 2 cups milk of water for 6-7 whistles.

 

After the pressure settles, mash well. 

 

Use water just enough to immerse the jaggery. Strain for impurities and let it cool down. 

Boil the jaggery till it becomes thick

 

In a heavy bottomed pan, add the mashed mixture, jaggery syrup and milk. 

 

Cook on a low-medium flame till it thickens. 

 

Keep stirring to avoid lumps, burning and sticking to the bottom. 

 

Add the ghee little by little. 

 

Remove from the fire when it has all blended. 

 

Add a pinch of salt, cardamom pdr and saffron and mix well. 

In little ghee, fry some chopped nuts and raisins, add it to the cooked mixture, reserving some to garnish before serving. 

Serve hot with a dollop of ghee.

Note- You can make it with kalkandu, rock candy / crystalized sugar to get a different taste. As jaggery is healthier, I prefer jaggery as it also contains iron, preferable for diabetics too.

 

 

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