Foxtail millet is thinai arisi in tamil and kangni in hindi.
1/2 cup foxtail millet
1/4 cup greengram dal
3/4 cup powdered jaggery
3 tbsp ghee
1/4 tsp cardamom powder
A pinch of edible camphor (pacchai karpooram in tamil)
Cook the millet and dal with 3 times water. Soak the jaggery in little water and heat till it melts. Filter out any impurities and heat again till it gets sticky consistency.
Add the cooked millet dal mix and stir well. Add half the ghee and cook on sim for five minutes. Mix in the cardamom powder and edible camphor. In a seperate pan heat the remaining ghee and add the cashews. Once lightly brown add in these cashews to the sakkarai pongal along with the raisins. Mix well and serve hot.
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