Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal)

Step 1: To begin making the Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal), dry roast the barnyard millet and moong dal together in a pressure cooker

Step 2: Once you can smell the roasted aroma coming out, add 3 cups of water and cover the pressure cooker

Step 3: Pressure cook until you hear 3 whistles

Step 4: After three whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat

Step 5: Allow the pressure to release naturally

Step 6: Once the pressure has released, open the cooker and stir to make a mushy mixture of pongal and keep aside

Step 7: Meanwhile take the jaggery in half a cup of water, bring it to boil

Step 8: once the jaggery has completely dissolved, strain it and keep aside

Step 9: Add the jaggery water, the cardamom powder, the edible camphor to the cooked millet dal mixture

Step 10: Place it on medium heat and keep stirring until well combined

Step 11: Heat ghee in a small pan; add the cashew nuts and roast them in ghee until it turns golden brown and crisp

Step 12: Add the roasted cashewnuts to the Barnyard Millet Sweet Pongal and stir

Step 13: Once done, turn off the heat and serve

Step 14: Serve the Kuthiraivali Sakkarai Pongal as a wholesome sweet after a delicious Indian lunch or even serve it as a snack for kids