Little Millet Sweet Pongal
Little Millet Sweet Pongal
Ingredients:
1. Little millet (Samai) – 90 g
2. Moong dal – 15 g
3. Jaggery – 50–60 g (for mild sweetness)
4. Cardamom powder – 0.5
5. Grated coconut – 8–10 g (optional)
6. Cashews – 3–4 g (optional)
7. Water – 600 ml (≈ 600 g)
8. Ghee – 5–7 g
Nutrients
- Energy Protein Phosphorus Potassium Sodium
- 294.43kcal 6.6g 94.98mg 390.8mg 4.86mg
- Portion : 2
- Serving size: 1
Procedure:
- Wash and soak
- Wash little millet thoroughly 2–3 times.
- Soak for 10 minutes to cook faster.
- Lightly roast moong dal
- Dry roast moong dal in a pan for 2–3 minutes until aroma comes.
- (Use small quantity to make the dish dialysis-safe.)
- Cook millet + dal
- Add millet and roasted moong dal to a cooker.
- Pour 2½ cups water.
- Cook for 3–4 whistles until soft and mushy.
- Melt jaggery
- Heat jaggery with 2–3 tbsp water.
- Once melted, filter to remove impurities.
- Add the filtered jaggery syrup to the cooked millet–dal mixture.
- Combine
- Cook on low flame and mix until it thickens and becomes creamy.
- Add cardamom powder.
- Add ghee
- Heat ghee separately.
- Fry cashews (if using) until light golden.
- Add to Pongal and mix well.
- Diet Tips for Dialysis Patients
- Reduce or skip coconut and cashews if phosphorus levels are high.
- Use less jaggery for diabetic dialysis patients.
- Add a little more ghee for calories if needed
