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Thinai Sakkarai Pongal - Foxtail Millet Sweet Pongal Recipe

A delicious and nutritious sweet pongal using Thinai (Kodo MIllet) and Moong dal for the pongal festival.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine South Indian
Servings 2


  • Thinai or Foxtail millet - 1/2 cup
  • Moong dal - 2 tbsp
  • Jaggery - 1 cup grated
  • Water - 1 cup
  • Milk - 1 cup
  • Cardamom powder - 1/2 tsp
  • Sukku thool or Dry ginger powder - 2 pinch
  • Pachcha Karpooram or edible camphor - 1 pinch
  • Cashew nuts - 2 tbsp broken
  • Ghee - 4 tbsp


  • Wash thinai and soak for 15 mins.
  • Heat a pan and dry roast moong dal over low fkame till the aroma arises taking care not to burn it.
  • Drain thinai and transfer it to a pressure cooker. Add roasted moong dal, water, milk and cook for 3-4 whistles.
  • Meanwhile measure the jaggery into a bowl. Add 2 tbsp water and cook over low flame till the jaggery completely dissolves. No need for any string consistency.
  • Pass the syrup through a strainer to remove of any impurities.
  • Open the pressure cooker, add the jaggery syrup and cook over low flame 7-10 mins till the raw smell of the jaggery disappears.
  • Heat a pan with ghee. Add broken cashew nut pieces and roast till golden brown.
  • Transfer the roasted cashews along with ghee, cardamom powder, dry ginger powder, pachcha karpooram and mix well.
  • Serve hot with more ghee drizzled on top.