Kodo millet sweet pongal

TIME: 5 minutes

Recipe credit: HappyHealthyMe

  • 1/2 cup kodo millet
  • 1/4 cup moong dal
  • 3/4 cup jaggery powder
  • 1/2 tsp cardamom powder
  • 1 cup coconut milk
  • 4 Tbsp ghee
  • 10 cashews chopped
  • 2 cups water


  • Wash and soak millet and lentil for 30 minutes. In a pan add the grated jaggery and add little water and melt on a low flame. Strain through a clean muslin cloth or a sieve and keep it side.
  • Pressure cook the millet and dal with 2 cups of water for 2-3 whistles. In a pan, heat 3 tablespoons of ghee and add the cooked millet and moong dal and the melted jaggery. Cook on low flame for 5 minutes and stir occasionally. Add the coconut mylk and keep mixing till the ghee separates on the sides. Remove from the flame, add cardamom powder and mix well. Fry cashews in the remaining ghee and use it to garnish. Serve hot.