During the festive season, everyone craves something sweet, comforting, and special. On occasions like Makar Sankranti and Pongal, preparing traditional sweets is considered auspicious. While Pongal is usually made with rice, milk, and jaggery, you can give it a nutritious twist by replacing rice with millet (bajra). This version is not only delicious but also healthier.

Millet-based Pongal made with jaggery is a perfect choice if you want to enjoy festive sweets without guilt. It’s filling, easy to digest, and packed with nutrients—making it ideal for winter celebrations.

Why use millet and jaggery?

Millets are considered a superfood due to their high fiber content. They support digestion, keep you full for longer, and are suitable for people trying to manage blood sugar levels. Jaggery, unlike refined sugar, is natural, mineral-rich, and provides warmth to the body—making it especially beneficial during colder months.

Sweet Bajra Pongal Recipe

Ingredients

• Bajra (millet) – ½ cup

• Moong dal – ¼ cup

• Jaggery – ¾ cup (grated or broken into small pieces)

• Water – 2.5 to 3 cups

• Desi ghee – 2 tablespoons

• Cardamom powder – ½ teaspoon

• Cashews – 8–10 (chopped)

• Raisins – 1 tablespoon

• A pinch of edible camphor

Method

1. Wash the millet and moong dal separately. Dry roast the moong dal lightly in a pan until it releases a pleasant aroma.

2. Add the millet and roasted moong dal to a pressure cooker or heavy-bottomed pot. Add water and a pinch of salt. Cook for 3–4 whistles, or until both are soft and well cooked.

3. Mash the cooked mixture gently to achieve a creamy texture.

4. Add jaggery and cook on low heat, stirring continuously until it melts completely and blends well.

5. In a small pan, heat 1 tablespoon of ghee and fry the cashews and raisins until golden.

6. Add this tempering to the Pongal. Sprinkle cardamom powder and a pinch of edible camphor.

7. Drizzle the remaining ghee on top, mix well, and serve hot.