I wish all my readers and blogger friends a very HAPPY PONGAL. I am posting samai arisi sakkarai pongal on the occasion of pongal festival 2015. Samai arisi is also called as samai, samai rice, sama, chama, little millet etc, which got immense health benefits. I did try this samai rice pongal for the first time and it tasted as good as our regular sakkarai pongal. Eat healthy and enjoy your festival.
Serves 4 to 5 people
Serves 4 to 5 people
- 1/2 cup – Samai arisi / little millet / samai
- 2 tbsp – Split green gram / paasi paruppu / moong dal
- 1/2 to 3/4 cup – Jaggery ( grated or powdered) ( depends on the sweetness of your jaggery)
- 4 to 5 tbsp – Milk (lukewarm)
- 1 no – Cardamom crushed
- 3 to 4 tbsp – Ghee
- 5 nos – Cashew nuts
- 5 nos – Raisin
- Heat ghee in a pan, fry cashew nuts and raisins to a golden brown color, set aside.
- Heat a pan, add jaggery and little water to cover, bring it to boil until jaggery dissolves completely. Filter the impurities and set it aside.
- Take a pressure cooker, roast the paasi paruppu / moong dal in a tsp of ghee until slightly golden brown in color. Wash the little millet / samai and add it to the roasted moong dal. Add 2 cups of water and a pinch of salt to it, mix well and cook for 1 to 2 whistles or until well cooked.
- Once samai and dal mixture is cooked, mash it slightly. Now add milk and crushed cardamom, mix well.
- Add jaggery syrup and stir it continuously over medium heat. Add ghee little by little and cook until raw smell of jaggery goes off. Finally add fried cashew nuts and raisin along with ghee, mix well. Serve hot with ghee on top.
- Adding milk in this recipe helps the pongal to stay soft for long time.
- You don’t need to soak samai arisi and dal in this recipe.
- You can increase or decrease the quantity of jaggery as per your sweet level.
- Little millet takes very less time to cook. For me 1 whistle was perfect for samai to cook.
- You can also open cook this sakkarai pongal by following the same recipe.
- You can replace samai with kodo millet (varagu), barnyard millet (kuthiravaali) etc..