Saamai Arisi Sakkarai Pongal - Samo Sweet Pongal

பொங்கல் நல்வாழ்த்துக்கள்
Happy Pongal and Makar Sankranti

More so than Deepavali, Pongal at least in my opinion is special in the Kongu areas. Most Kongu folks being were farmers and Pongal being the harvest festival is of course going to be the more important one. During Deepvalai I feel a bit sad on the kids' behalf for them missing out on the festivities but I try not to miss it too much, Pongal is when I feel nostalgic for the good old days and of who can forget the fresh sugar cane.

Of all the new grains I discovered during last year's Grain of the Week experiment Saamai is one of my favorites. My first introduction was through its Gujarati name Samo and had tasted some curd samo from a Gujarati colleague's lunch box. I discovered that it is readily available in the Indian stores here in the US and it has become a staple. It is great replacement for rice and makes great curd rice and other flavored rice dishes.

So for Pongal this year I had decided Saamai is going to be the star in the sweet pongal. It did not disappoint - Tasty it was.

Get the ingredients for the Pongal ready.
Add the dal and millet along with the required amount of water and milk and pressure cook till the rice and lentils are mushy (1-2 whistles).
Add milk if the cooked millet - dal mixture is too thick and mix it in. Add the sugar, cardamom powder and ghee. Mix so the sugar is well incorporated.
Roast the dried nuts and fruit and add to the rice mixture.

Saamai Sakkarai Pongal
Preparation Time:15 minutes
Cooking Time:20 minutes
Ingredients

1. 1 cup Saamai Arisi (Little Millet)
2. 1 cup moong dal (paasi paruppu) slightly roasted
3. 1 cup Palm Sugar
4. 1/4 cup broken cashews
5. 1/4 cup golden raisins and 4-5 dates
6. 1 tsp powdered cardamom powder
7. 3-4 tsp ghee
8. 2 cups of milk (skip for vegan version)

Method

1. In a pressure cooker add the saamai and the moong dal after it is washed well along with enough water. I added 5 cups of water and 1 cup of milk. Pressure cook till is soft and mushy. Set aside.
2. In a small sauce pan heat a tsp of ghee and roast the cashews till they are golden, add the raisins and dates and saute them for a few minutes.
3. Keep the fire in medium low, and if the cooked rice and dal is thick add the other one cup of milk, mix them all together.
4. Add the sugar, cardamom powder and ghee and mix till the sugar is well incorporated.
5. Add in the roasted nuts and dried fruit, mix and turn off the heat.
Serve warm.

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