Kodo Millet Sweet Pongal
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Kodo millet sweet pongal is a nutritious twist on the traditional South Indian temple dessert. I use fiber-rich kodo millet instead of rice, slow-cooking it with dark jaggery and a splash of creamy coconut milk. The millet grains absorb the sweetness perfectly, resulting in a rich, earthy flavor that feels incredibly satisfying. I love finishing it with a generous tempering of ghee-fried cashews and aromatic cardamom. It’s a wonderful guilt-free treat for festive mornings.
Ingredients
Cooking Instructions
Tips & Secrets
- Mashing the millet and dal while they are still hot ensures a perfectly creamy and professional consistency.
- Using dark, organic jaggery gives the pongal a beautiful deep brown color and superior flavor.
- Always roast the moong dal first; it adds a magnificent nutty aroma that defines a great pongal.
Nutritional Information(Per 200g)
315 kcal
6g
12g
48g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.