Foxtail Millet / Thinai Sarkarai Pongal / Thinai Sweet Pongal

This thinai sarkarai pongal is a delicious and a healthy version of sweet pongal made with foxtail millet/thinai, split yellow dal and jaggery with a tempering of cashews and raisins in ghee. This can be made on the stovetop, in an Instant pot  or using a traditional pressure cooker.

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Thinai or Foxtail Millet

Foxtail millet is called Thinai in Tamil. This foxtail millet is well known for ages and its usage is also evident through ancient literature. It is a nutrition powerhouse. It is rich in vitamin B12, proteins, and micronutrients. Besides, it has a low glycemic index and can keep you feeling satiated for a longer time. 

Considering the benefits of strong bones, lowering of glucose level, and good protein profile, I include thinai regularly. The way I use thinai is to replace rice sometimes. However, it can also be made into blondies. Yes, try this Foxtail Millet Blondies for a great snack. You can also use thinai to make this muruku or adai.

Why Thinai Sarkarai Pongal recipe?

Sarkarai pongal is a traditional rice dish sweetened by jaggery with lots of ghee. It is made on the day of Pongal festival as well as for any other occasions. I have made this sweet pongal with thinai (foxtail millet) and with a reduced amount of ghee. 

This is yummier than the traditional rice pongal. I often make pongal with different millets, as this offers a different profile of nutrition. Thus healthier too! You can make this as dessert for your next party or make it on the Pongal festival (Indian Thanksgiving).

This recipe also gives the instructions to make it on stove top, using an Instant pot or traditional pressure cooker.

Ingredients for Thinai Sarkarai Pongal

To make this delicious pongal, you will need the following:

Thinai - Thinai or foxtail millet is the base of the recipe. This grain is usually available in Indian groceries.

Split yellow moong dal - This dal is rich in proteins and is the traditional dal used in Pongal recipes.

Jaggery - Sweetens the pongal.

Cardamom - Adds to aroma and flavor

Water - To cook the millet and dal

Ghee - clarified butter adds to the flavor of this pongal.

Cashews and Raisins - are used in traditional pongal recipes. They give the nutty bite and a sweet bite respectively

Stove top method

Cook the rice and dal on the stove top and this will take about 20 minutes. Then add the grated jaggery and cardamom. Add a little ghee, simmering for another 3 - 4 minutes, make sure it doesn't get burnt at the bottom. Finally, heat ghee in a pan and fry the cashews and raisins. Add it to the thinai sarkarai pongal.

Instant Pot  and Traditional Pressure Cooker

Cooking in an Instant Pot or a traditional pressure cooker is even easier as it gives some hands off time. I cook the millet and dal mixture in rice mode in an Instant pot. Alternatively, you can cook at high pressure for about 4 or 5 minutes. If cooking in a traditional pressure cooker, I cook the millet and dal mixture for about three whistles. This gives the perfect consistency. 

After this, I add the jaggery, cardamom and cook for a few minutes until the flavors weld together resulting in a creamy texture. Finally, I temper the cashews and raisins with ghee and add it to the sweet pongal. As you can see, it is easier to make in an Instant pot or a pressure cooker.

A Note on Jaggery

Sometimes jaggery may have some impurities. In that I simmer it with a little water until it dissolves. Then I filter and add it to the pongal. When the jaggery is devoid of impurities, you can skip this step and use the grated jaggery to the millet and dal mixture.

In this recipe, I have used 1 cup of jaggery. This gives the perfect sweetness for us. However, if you have a sweet tooth, add a quarter cup of grated jaggery more.

Pongal color is dependent on the jaggery used. Sometimes the jaggery is dark and it gives a beautiful color. if not, it results in a lighter colored pongal. Nevertheless, it will be delicious.

Ghee Quantity

Pongal is a dish where ghee is used lavishly. In this recipe, I have used ghee to a such a reduced level that you have the balance in flavor. If you do not mind the extra calories, add 4 to 5 tablespoons of ghee to the entire pongal and serve.

Storage

I store leftovers in the refrigerator. This pongal can last up to three or four days in the refrigerator. When needed, I will heat it up in the microwave or on the stovetop and serve it.

More Millet recipes

Millets have low glycemic index. There are many millet varieties and I use them regularly for health benefits. I highly recommend this One-Pot Mixed Millet and Dal Kichadi for an easy and nutrition packed meal. If you like crepes or rotis, try Kambu Pesarattu or Ragi Vella Adai for savory and sweet versions. The list goes endless, hence check here for more millet recipes.

Thinai Sarkarai Pongal/Foxtail Millet Sweet Pongal

This is a delicious dessert made with foxtail millet, split yellow moong dal, jaggery, with a hint of cardamom and with a tempering of cashews and raisins in ghee.

5 from 6 votes

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Course: Dessert

Cuisine: Indian

Keyword: Millet, Pongal

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 12

Equipment

• Sauce pot, Instant pot or Pressure cooker

Ingredients

• 1 cup Foxtail millet/Thinai
• 1/4 cup Split yellow moong dhal
• 1 to 11/4 cup Jaggery grated
• 2 Cardamom crushed
• 6 tbsp Ghee
• 10 Cashews halved
• 2-3 tbsp Raisins

Instructions

Stove top Method

• Wash foxtail millet and split moong dhal. Add water, cover, and cook on a medium flame for about 20 min in a heavy bottom pan. By this time, both the millet and legume would have cooked down nicely to a slightly mushy texture which is perfect for pongal
  
• Add the grated jaggery and cardamom.Continue stirring and cooking until all the jaggery is dissolved. Add 2 tbsp of ghee or melted butter and continue simmering for another 3 - 4 minutes. Make sure it doesn't get burnt at the bottom. Switch off the flame.
  
• In another small pan, heat remaining ghee. Add the cashews and raisins and fry till golden. Add it to the sweet pongal, mix, and serve.
  

Instant Pot Method

• Wash and add the foxtail millet and dal to the instant pot. Add water, close the Instant Pot. Set it on rice mode. This can be cooked in High pressure mode for 4 minutes. Let the pressure release naturally
  
• In the meantime, dissolve jaggery by simmering in half cup of water. Filter and add it to the millet mixture.
  
• Add the crushed cardamom and mix thoroughly. Switch on the Instant Pot to porridge mode and cook stirring often for 2-3 minutes to prevent scalding at the bottom. Switch off.
  
• In another small pan, heat remaining ghee. Add the cashews and raisins and fry till golden. Add it to the sweet pongal, mix, and serve.
  

Traditional Pressure Cooker Method

• Add the foxtail millet and rice to the pressure cooker after washing. Add 3 and 3/4 cup water and cook for three whistles.
• Then add the jaggery water, crushed cardamom and cook for 3-4 minutes on the stove top. In another small pan, heat remaining ghee. Add the cashews and raisins and fry till golden. Add it to the sweet pongal, mix, and serve.
  

Notes

1. To remove impurities from jaggery:  Boil jaggery with a little amount of water till it dissolves. Filter and discard the impurities. This jaggery water can be added to the recipe.

 

2. If you are not conscious about calories, feel free to add another 4 tbsp of ghee. You will have a taste of heaven.

3. The pongal thickens on cooling. Reheat and serve, the consistency will be back. If needed add a little water.