Description
Our Traditional Pongal Combo items with FREE 1Kg Ulundhu Paruppu (Urad dal)
- Thainai millet – 500 g
- Moong Dal – 200gm
- jaggery – 500g
- dry grapes – 30g
- cardamom – 15gm
- cashewnuts – 50gm
- cow ghee – 100 ml
- Free 1kg Ulundhu
Thinai Sakkarai Pongal
Made on the second day of
Pongal, this is one of the distinctive delicacies. This is a traditional dish
that is cooked in a clay pot over a fire.
Once this concoction of rice,
milk, moong dal, jaggery, and ghee reaches a boil, it is allowed to overflow.
The jovial "Pongal O Pongal" chorus livens up the mood. This delicious dish is really served to
the locals after it has been presented to the gods.
It is an absolute must-try for dessert aficionados.
The health benefits of Thinai Arisi.
By keeping cholesterol levels
down, this thinai promotes improved heart health.
Nutritionists frequently
highly advocate millet as a terrific supplement to any diet plan.
There is less glycemic index
in millet. Therefore, millet is less likely to increase blood sugar levels.
For people with diabetes and
those attempting to control their weight, this makes it an option.
Thinai to control your weight
Because of its high fiber
content and low glycemic index, it aids in weight loss. Its fiber content
prolongs feelings of fullness and prevents hunger.
In what language is foxtail millet called?
It's called "Korra" in Telugu and "Navane" in Kannada.
It is referred to as "Gang" in Bengali and "Gang" in Marathi and Gujarati. It is
referred to as "Thinai" in Tamil and "Kangini" in Hindi.
1. 500 g Thainai millet
2. Moong Dal 200gm
3. 500g of jaggery
4- 30g dry grapes
5-cardamom-15gm
6_cashewnuts-50gm
7-cow ghee, 100 ml
Free 1kg Ulundhu
How to Make Thinai Pongal Using the Pongal Combo Pack from Orgoshops!
First, rinse the dal and
millet, then drain and set aside.
2 tablespoons of ghee are
heated. Add the cashews first and fry until just starting to turn golden, then
add the raisins and continue to fry until golden and bubbling. Take it out and
place it aside.
After a minute, add the moong dal cook.
Add the rinsed millet next.
You can utilize any variety of millet.
Stir in 1 and a half cups water and 1/2 cup milk.
Simmer until tender. It takes a minimum of ten to twelve minutes to cook.
Perfectly cooked millet for pongal should be easily mashable when you press it.
Add the jaggery powder. Because it is organic and pure, I used jaggery. Rather, you
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