Also this is one of the first millet recipe in my blog. Soon planning to try various recipes with different millets.

Ingredients

Foxtail Millet – 1 cup
moong dal – 3/4 cup
Ghee – 5 tbsp
water – 5 cups
powdered jaggery – 2 cups
salt – less than 1/4 tsp
cashews – 10 to 12
raisins – 10 to 12
cardamom – 3 crushed

Thinai Sakkarai Pongal – A Healthy Twist on the Classic Sweet Pongal
If you’ve grown up in Tamil Nadu or any South Indian household, Sakkarai Pongal (also called Chakkarai Pongal) is more than just a dish — it’s pure comfort in a bowl. That rich, ghee-laden aroma, the melt-in-your-mouth texture, and the perfect balance of sweetness from jaggery makes it irresistible, especially during festivals like Pongal, Navarathri, or Thaipusam.
But what if we could enjoy this traditional treat while adding extra nutrition? Enter Thinai Sakkarai Pongal — the wholesome version made with foxtail millet (thinai) instead of rice. Foxtail millet has been a part of Tamil cuisine for centuries, praised in ancient texts, and it’s making a strong comeback today as a superfood.
Why Choose Thinai (Foxtail Millet)?
Foxtail millet is a powerhouse grain:
Low glycemic index — helps manage blood sugar better than regular rice.
Rich in iron, magnesium, protein, and B vitamins.
Supports digestion, boosts metabolism, and keeps you fuller for longer.
Gluten-free and diabetic-friendly when consumed mindfully.
Swapping rice for thinai gives you the same creamy, comforting pongal experience with added health benefits — perfect for everyday indulgence or festive occasions without the guilt.
Ingredients (Serves 4–5 people)
½ cup thinai (foxtail millet)
¼–½ cup moong dal (pasi paruppu / yellow split gram) — use ½ cup for richer, creamier texture
¾–1 cup jaggery (powdered or grated) — adjust to taste; organic works best
1–1½ cups water (for cooking millets)
½–1 cup milk (or plant-based milk for vegan version)
3–4 tbsp ghee (divided)
10–12 cashew nuts
10–15 raisins
¼ tsp cardamom powder
Optional pinch of edible camphor (pachai karpooram) for that authentic temple-style aroma
Step-by-Step Recipe
Prep the grains
Rinse the thinai and moong dal together 2–3 times until the water runs clear. (Some people dry-roast them lightly for extra aroma — optional but recommended.)
Pressure cook
Add the rinsed thinai + moong dal to a pressure cooker.
Pour in 1½–2 cups water + ½ cup milk (total liquid ≈ 3–4 times the grain volume for mushy consistency).
Cook for 4–5 whistles on medium flame until soft and mushy. Let pressure release naturally.
Alternative (stovetop): Cook in a heavy-bottomed pan, stirring occasionally, until fully soft (may take 25–35 minutes).
Prepare jaggery syrup
In a separate pan, add jaggery + ½ cup water. Heat on low-medium flame until jaggery fully melts.
Strain to remove impurities (optional if using clean jaggery powder).
Bring to a gentle boil for 3–4 minutes to get a slightly thick syrup (no need for string consistency).
Combine
Mash the cooked millet-dal mixture lightly with a ladle for creaminess.
Pour the hot jaggery syrup into the cooked mixture (or vice versa — both ways work).
Mix well on low flame for 5–8 minutes until it comes together into a glossy, semi-thick pongal consistency.
Add cardamom powder and a pinch of edible camphor (if using). Adjust sweetness if needed.
Tempering (the soul of pongal!)
Heat 2–3 tbsp ghee in a small pan.
Fry cashews until golden, then add raisins until they plump up.
Pour this entire ghee-nut mixture over the pongal and mix gently.
Serve hot — drizzled with an extra teaspoon of ghee on top for that irresistible shine.
Tips for the Perfect Thinai Sakkarai Pongal
Use good-quality, dark jaggery for deeper flavor and color.
The pongal thickens as it cools, so keep it slightly loose while hot.
For richer taste, increase ghee and use more moong dal.
Store leftovers in the fridge for 1–2 days; reheat with a splash of milk.
Thinai Sakkarai Pongal proves that tradition and health can go hand in hand. Next time you’re craving something sweet and soul-satisfying, skip the guilt and reach for this millet version — your body (and taste buds) will thank you!
Have you tried making pongal with millets yet? Which millet is your favorite for sweet dishes? Let me know in the comments!
Happy cooking & happy feasting!

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Foxtail Millet Sweet Pongal

A delicious and healthy foxtail millet sweet pongal also called Thinai sakkarai pongal in Tamil. This foxtail millet sweet pongal is one of the tastiest pongal I have ever had.

Course sweet

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 3 people

Calories 400kcal

Author Akila

Equipment

• pressure cooker, tadka pan

Ingredients

• Foxtail Millet – 1 cup
• moong dal – 3/4 cup
• Ghee – 5 tbsp
• water – 5 cups
• powdered jaggery – 2 cups
• salt – less than 1/4 tsp
• cashews – 10 to 12
• raisins – 10 to 12
• cardamom – 3 crushed

Instructions

• soak the millet for 1 hr and dal for 30 min.
• filter the water and fry them in the pressure cooker adding 1 tbsp of ghee
• add water and cook them for 5 whistles
• they turn mushy.
• add the powdered jaggery, salt and mix well
• In a small tadka pan, add the remining ghee and fry the raisins and cashews.
• add the fried nuts and crushed cardamom to the millet pongal
• tasty foxtail millet sweet pongal is ready to be served.

Notes

1. instead of jaggery, you can add karupatti or katti vellam
2. i used powdered jaggery for easy cooking, if you are using katti vellam, melt it with water and add to the millet
3. the colour of the pongal changes according to the jaggery we use

The post Foxtail millet sweet pongal appeared first on Learning-to-cook.

Ingredients
For Poli

• All purpose flour/maida – 2 cups
• Water – 1/2 cup (Can be adjusted)
• Oil – 3 to 4 tsp
• Salt – 1 pinch
• Turmeric powder – 1 pinch

For Pooranam

• Channa Dal/Kadalai Paruppu – 1 cup
• Jaggery – 1 cup 
• Cardamom powder – 3
• Water – as needed (optional)

Ghee for cooking.

Method

To Make Poli

• In a big bowl, add Maida and turmeric powder. 

• Add water and knead nicely. Add oil finally.

• Knead nicely to form a smooth dough. Let it rest for 2 hours.

To Make Puran/Pooranam

• Pressure cook channa dal with 2 cups of water for 2 to 3 whistles and keep aside to cool down.

• Powder the jaggery.

• When channa dal cools down, transfer to the mixer and add the jaggery, and grind for 1 min.

• Now transfer this to the pan and add the cardamom powder and saute for 3 to 4 min. Keep on stirring until it thickens. Take care not to burn in the bottom.

• Transfer to another bowl and let it cool for 5 to 10 min.
• Pooranam is now ready.

To stuff

• Take the kneaded dough, which is rested for 2 hours. The dough should have attained a elastic texture as shown below. This would be correct form for making Poli.

• Make a small ball (lemon sized) with the dough. Take a plastic cover and grease with oil and slightly flatten the dough as shown.

• Take the pooranam/pooran and make it again as a small ball, (size little less than lemon size). Keep it in the center and close the dough, as shown below. (Just like preparing stuffed chappathi)

• Keep the stuffed ball at the back side and cover with another greased plastic cover.

• Now place a flat plate and press strongly. Then with a chappathi roller, flatten the poli some more.  (I usually use this method, since I feel it to be easier. You can flatten the poli with a chappathi roller with out using the plate. One of my friend, who is expert in making poli, just flattens with her hand itself. So you can follow any of the method which suits you).

• Slowly remove the plastic cover and place it in a heated dosa tawa.

• Place the poli gently and ghee on both sides of poli and cook, till it becomes light golden colour on both sides. 

• Delicious Pooranam Poli is ready to be served.

The post Poli / Pooran Poli appeared first on Learning-to-cook.