A diabetic friendly millet recipe, i have been wanting to try since a long time for my father-in law who has high diabetes. Usually i prepare millets breakfast and light tiffin items for him in the night. Like ragi Dosa, Kambhu idli, Wheat dosa, Chola dosa, ragi semiya, Multi-grain adai, thinai kanji, etc.
But never got to prepare the sweet pongal so far. For last Aadi Friday, i had invited Married women to my residence for Lunch, and "Vetrilai-Paaku" (Betel leaf & nut thamboolam). Amongst them, majority of them had diabetes and i was determined to feed them with a diabetic friendly sweet. And i decided to make little millet and kodo millet sweet pongal and to my surprise, one whole cooker of pongal vanished right at the end of day and everyone sent their appreciations for the rockstar sweet pongal.
The pic was shot by the evening and only so much was left behind, i promise to update the latest pictures at the earliest. Now, lets see how this delicacy is prepared.
Ghee - 1/4 cup (1 tbsp for roasting the cashew nuts)
Cloves - 2 (optional)
Cardamom powder - 1/2 tbsp
Cashews - 10 broken
Raisins - 15
Method :
1. In a pan, dry roast the millet and moong dal till slightly golden. Wash and strain it. Cook it till soft with enough water in an open pan or pressure cook for 2 whistles
2. Meanwhile in another pan, add ghee and fry the cloves, then cashews and then raisins till it puffs up. Transfer all to a dish bowl
3. Add 1/4 cup water in the same pan, melt the jaggery. Once you see impurities floating on top, strain it and re-add to the pan. Cook it until it froths and becomes thick. (no string consistency needed to be checked)
4. Mash the millet and dal. To this add the jaggery syrup and let it blend well. Add the cardamom powder.
5. Add the milk to this mixture and further cook. Finally add the ghee and the cashews, raisins and cloves.
6. Let it stay in the gas for about 2 mins roughly and its done.
Serve hot or warm
DIVI !!
But never got to prepare the sweet pongal so far. For last Aadi Friday, i had invited Married women to my residence for Lunch, and "Vetrilai-Paaku" (Betel leaf & nut thamboolam). Amongst them, majority of them had diabetes and i was determined to feed them with a diabetic friendly sweet. And i decided to make little millet and kodo millet sweet pongal and to my surprise, one whole cooker of pongal vanished right at the end of day and everyone sent their appreciations for the rockstar sweet pongal.
The pic was shot by the evening and only so much was left behind, i promise to update the latest pictures at the earliest. Now, lets see how this delicacy is prepared.
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| Samai-Varagu Chakkarai Pongal |
Ingredients :
The quantity i have mentioned is for approx. 6-8 ppl, adjust / reduce acc to the no.of people you are making for)
Samai / Little Millet - 3/4 cup
Varagu / Kodo Millet - 3/4 cup
Moong Dal / Paasi paruppu - 1/4 cup
Milk - 1/2 cup
Jaggery - 1 cup
The quantity i have mentioned is for approx. 6-8 ppl, adjust / reduce acc to the no.of people you are making for)
Samai / Little Millet - 3/4 cup
Varagu / Kodo Millet - 3/4 cup
Moong Dal / Paasi paruppu - 1/4 cup
Milk - 1/2 cup
Jaggery - 1 cup
Ghee - 1/4 cup (1 tbsp for roasting the cashew nuts)
Cloves - 2 (optional)
Cardamom powder - 1/2 tbsp
Cashews - 10 broken
Raisins - 15
Method :
1. In a pan, dry roast the millet and moong dal till slightly golden. Wash and strain it. Cook it till soft with enough water in an open pan or pressure cook for 2 whistles
2. Meanwhile in another pan, add ghee and fry the cloves, then cashews and then raisins till it puffs up. Transfer all to a dish bowl
3. Add 1/4 cup water in the same pan, melt the jaggery. Once you see impurities floating on top, strain it and re-add to the pan. Cook it until it froths and becomes thick. (no string consistency needed to be checked)
4. Mash the millet and dal. To this add the jaggery syrup and let it blend well. Add the cardamom powder.
5. Add the milk to this mixture and further cook. Finally add the ghee and the cashews, raisins and cloves.
6. Let it stay in the gas for about 2 mins roughly and its done.
Serve hot or warm
DIVI !!
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