Recipe of Perfect Barnyard millet sweet pongal

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Before you jump to Barnyard millet sweet pongal recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

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Maybe the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Perhaps the realization that an oven uses 75% more energy will encourage you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Especially if you ensure that the dishwasher is full previous to starting a cycle. Conserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Efficient living is definitely something we can all perform, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to barnyard millet sweet pongal recipe. To cook barnyard millet sweet pongal you need 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Barnyard millet sweet pongal :

• Take 3/4 cup of Barnyard millet.
• Use 1/4 cup of Moong dal.
• Use 1 pinch of Salt.
• Get 1 cup of Jaggery.
• Use 2 tbsp of Ghee.
• Get 2 of Cardamom.
• Get 10 of Cashew nuts.
• Provide 10 of Raisins.
• Prepare 1/4 cup of Water - to dissolve the jaggery.

Steps to make Barnyard millet sweet pongal :

• Roast the moong dal in a tsp of ghee until golden.
• Wash the millet and add a pinch of salt, roasted dal to it.
• Pressure cook with 2 cups water for 4 whistles.
• Powder the jaggery and add it to warm water. Once the jaggery completely dissolved, filter to remove the impurities and then add the jaggery syrup to the cooked millet.
• Lower the flame and stir well to get the right consistency.
• Fry cashew nut, raisins, cardamoms in the remaining ghee and add it to the pongal and mix well.

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