Millet Sweet Pongal | Kuthiraivali Sweet Pongal

                                                                 Sweet Millet Pongal

Ingredients :
Kuthiraivali (bran yard millet) - 1/2 cup
Moong Dhal - 2 tbsp
Water - 2 cup
Jaggery - 3/4 cup
Nutmeg Podwer - pinch
Cardamom Powder - 1/4 tsp
Ghee / oil - 2 tbsp
Cashew - 5 to 10
Raisin - 7
Scrapped Coconut - 1 tbsp

Method :
1. Dry roast moog dhal and add the millets to it. Cook it in cooker by adding 2 cup of water, keep it in simmer for 6 minutes after whistle.
2. Heat 1 cup of water in a pan and jaggerry, cardamom powder and nutmeg powder to it. Cook it until the jaggery dissolves.
3. Heat oil or ghee in a pan add cashew and raisin to it.
4. Add the cooked millets to the oil. Sieve the jaggery mixture and add it.
5. Cook until the required consistency is reached and add the scrapped coconut to it and give it a stir.
Notes :

• If you are not a fan of coconut you can skip it.
• You can even add a pinch of edible camphor before adding coconut.
• Pongal becomes thick in consistency as it cools down, so stop cooking once it is semi solid.
• If you want to make the pongal little runny in consistency after it cools down add a few tsp of hot milk and mix it well.