Chocolate Pongal
A sweet pongal recipe made with our all time favorite ingredient, chocolate and kodo millet.
Ingredients
- 1 cup kodo millet
- ¼ cup moong dal
- 1⅓+½ cups milk
- 1½ cups water
- ¼ cup ghee
- ¼ cup cocoa powder
- 1 cup brown sugar
- ¼ tsp cardamom powder
- a pinch of salt
- few cashews
- few raisins
Instructions
- To a pressure cooker, add 1 tsp ghee and roast the moong dal for a minute.
- To this add the washed and drained kodo millet and mix well.
- Add 1½ cups milk and 1½ cups water to the pressure cooker and mix well.
- Add cardamom powder along with a pinch of salt and mix. Close the lid and cook for 3-4 whistles on low heat or until the millet and the dal is cooked well.
- Transfer the cooked millet and dal to a pan and add the rest of the milk, brown sugar and cocoa powder. Mash slightly.
- Add ghee, a tbsp at a time to the pan and mix well.
- In a tadka pan, add the rest of the ghee and let it heat. Fry the cashews in hot ghee until golden brown in color. Transfer it to a plate. Turn off the flame.
- In the hot ghee, add the raisins and fry until it turns plump.
- Add the fried cashews and raisins along with the ghee to the pongal and mix well.
- Serve pongal hot or warm.
Notes
- Wash the moong dal and drain off the water before roasting it in ghee.
- Wash and drain the kodo millet in the same way before adding it to the pressure cooker.
- Cook the pongal in a pressure pan which is large enough to accommodate the contents. If not, then the liquid might ooze out.
- Instead of cardamom powder, you can add whole green cardamom too.
- Instead of brown sugar, you can add white sugar or jaggery or any other sweetener of your choice. I thought brown sugar goes really well with chocolate and added that.
- You can replace kodo millet with raw rice and try chocolate pongal in that way too.
- Do not add lots of cocoa powder as it leaves a bitter taste to the dish if added in larger quantity.
- Adjust the quantity of sugar as per your taste.
- The pongal should not be too thick. It should be in a 'fall off the spoon' consistency. So, add milk as necessary to get the right consistency and mash well.
- The heat after taking the ghee off the stove is enough to fry the raisins.
- Chocolate pongal will thicken in time. So, take it off the heat just before the right consistency is achieved.