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A bowl of Thinai Sarkarai Pongal topped with roasted cashews and raisins, served as a foxtail millet sweet prasadam.

Thinai Sarkarai Pongal Recipe | Foxtail Millet Sweet Pongal

Thinai Sarkarai Pongal is a wholesome South Indian sweet made with foxtail millet, moong dal, jaggery, ghee, and cardamom. Prepared without milk, this delicious millet sweet is perfect as prasadam for Aadi Masam, festivals, poojas, or whenever you crave a traditional homemade dessert.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 People
Course: Dessert, prasadam
Cuisine: south indian traditional food
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Foxtail Millet Thinai (100 g)
  • ½ cup Moong Dal Pasi Paruppu (50 g)
  • 2 cups Jaggery Powder or Country Jaggery adjust to taste
  • 3 cups Water
  • 1 cup Water for jaggery syrup
  • 1 tablespoon Ghee
  • 1 tablespoon Cardamom Powder
  • 10 Cashews
  • 10 –15 Raisins
  • 1 pinch Salt

Equipment

  • Heavy-bottomed saucepan or pot
  • Small tempering pan

Method
 

  1. Wash the foxtail millet and moong dal thoroughly. Soak for 4 hours or at least 30 minutes.
  2. Drain the soaked millet and dal. Add them to a saucepan with 3 cups of water and a pinch of salt.
  3. Cook on medium heat until both become soft and well cooked.
  4. Meanwhile, heat the jaggery with 1 cup of water until dissolved.
  5. Strain the jaggery syrup to remove impurities.
  6. Pour the strained jaggery syrup into the cooked millet mixture and stir well.
  7. Cook for 5–7 minutes until the pongal comes together.
  8. Add the cardamom powder and mix well.
  9. Heat ghee in a small pan and roast the cashews until golden. Add the raisins and fry until they puff up.
  10. Pour the ghee-roasted cashews and raisins over the pongal.
  11. Mix gently and serve warm.

Notes

Soaking the Thinai helps it cook faster and gives a soft texture.
Dry roasting the millet and moong dal is optional.
Always strain the jaggery syrup before adding it to the pongal.