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+ servings

Varagu Arisi Sweet Pongal

Anusha Praveen
A sweet lentil and millet dish with kodo millet and palm sugar candy. Gluten free.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine South Indian
Servings 4


  • Kodo millet ½ c
  • Moong dal/ Pasiparuppu/ Mung bean lentils ¼ c
  • Palm sugar candy/ Panam Kalkandu 1.5 c powdered coarsely
  • Coconut milk ½ c see notes
  • Ghee 4 tbsp
  • Cashew nuts 2 tbsp broken
  • Cardamom powder 1 tsp
  • Raisins 2 tbsp


  • Wash millet and moong dal thoroughly with water.
  • Combine the millet, moong dal and 1.5 c of water and coconut milk and pressure cook till mushy. Takes about 6 to 7 whistles.
  • Once pressure is released, mash the mixture well
  • Now, add the powdered palm sugar and mix well.
  • Return the cooker to the stove and continue to cook the mixture on a medium low flame for about 5 mins.
  • In the meanwhile, heat ghee in a pan.
  • Add cashews and fry to a golden brown.
  • Drain and add this to the pongal.
  • In the same pan, add cardamom powder and raisins and fry till the raisins fluff up.
  • Add this to the pongal along with the ghee.
  • Mix well.
  • Add 2 tbsp ghee at the last to the pongal in the end and mix thoroughly.
  • Switch off flame.


1. Make sure you powder the palm sugar coarsely before using.
2. Addition of coconut milk is optional but recommended. In case you dont have it on hand, substitute with regular milk.
3. Use freshly extracted first pressed coconut milk for best results. The tetra pack coconut milk is not recommended
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