Thinai Sarkarai Pongal | Foxtail Millet Sarkarai Pongal

Thinai Sarkarai Pongal - small


Thinai (Foxtail Millet) – 500g

Moong dal – 150g

Jaggery – 400g

Ghee – 100g

Cardamom powder – ¾ tsp

Dry Ginger powder – ½ tsp

Cashewnuts – 3 tbsp

Coconut, gratings – 4 tbsp

Salt – a little

Water as required

Method of Preparation:

  1. Wash and soak thinai and moongdal for sometime. Cook both in pressure cooker till soft with little ghee and salt, add the finely done jaggery syrup into it. Stir it well.

2.Heat ghee, add dry ginger powder, cardamom powder, coconut and cashewnuts in the ghee. Fry all             till gentle golden colour. Put this into the foxtail millet mixture. Stir and serve hot.

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