Kodo millet sweet pongal - Varagu sweet pongal - Varagu sakkarai pongal - Simple Pooja recipes - Simple Festivals recipe - Simple naivedyam recipes - Varalakshmi Vratham recipe

Last trip to India when I attended some function they served sakkarai pongal but it tasted very different. I asked for recipe. Both sugar and jaggery were used in the recipe in 50:50 ratio. It tasted really nice. Even though I have posted Millet based sakkarai pongal I still want to post this using both sugar and jaggery in same recipe. Normally I use either one not both in single recipe.

Split yellow Moong dhal - 3/4 cup
Kodo millet / Varagu - 3/4 cup
Jaggery - 1/2 cup

Sugar - 1/2 cup (I have used brown sugar)
Salt a pinch
Milk - 1 cup (boiled and cool down)
Ghee / Oil  - 1 tablespoon
Cashew nuts and Raisins - 1.5 tablespoon


Dry roast Split yellow moong dal. And soak it together with kodo millet for 30 mins.
Cook it with bit of salt and 3 cup of water till 7-8 whistle

Now take jaggery and sugar in a pan and melt it. Drain the impurities. Keep it aside

Mash the cooked millet, Add milk and jaggery syrup. And cook it in medium flame

Heat ghee and add cashew nuts and raisin and fry till brown. Add cardamom powder. Pour this into pongal.

Serve hot