Friday, January 13, 2017

Wheat Rava Sweet Pongal Recipe | Broken Wheat Sweet Pongal | Godhumai Rava Sweet Pongal | Pongal Special Recipes

Happy Pongal to all my friends and readers.  Hope everyone is in the holiday mood and started with the Pongal preparations. I am travelling to India tomorrow and I am totally excited about the vacation. I have lots of plan for the vacation and I wish everything should happen. I have few recipes in drafts which I will be posting after I settle. Check out my collection of Pongal recipes and do share me the feedback if you try something. Making sweet Pongal with wheat rava is very new to me and I love it to the core. I have already posted Cracked Wheat Upma which is one of my favourites. Let us move on to the recipe:

Wheat Rava/Cracked Wheat - 1/2 Cup 
Moong Dal / Paasi Paruppu - 1/4 Cup 
Powdered Jaggery - 3/4 Cup (adjust as required)
Ghee - 3 tbsp 
Salt - a pinch 
Boiling Water - 1 and 1/2 Cup s
Cardamom powder - 1/4 tsp 
Cashew Nuts - few(Broken) 
Raisins - few
1. Heat the powdered jaggery with a little water and when it dissolves completely, switch off the flame. Filter it to remove the impurities and keep it aside. In a pan, add a tbsp of ghee and roast the cashew nuts and raisins. Remove it and keep it aside until use. Cook the moong dal in an open pot or in a pressure cooker adding a pinch of salt. 
2. In the remaining ghee, roast the wheat rava for a minute and add the boiling water. Along with this, add the cooked and mashed moong dal. Mix it all together and cover cook it in low flame for about 6 to 8 mins or until the rava is cooked.
3. Open the pan and stir it once.(The entire water will be absorbed). Then add the jaggery syrup and the cardamom powder. Mix it well and cook it in medium flame.
4. When the Pongal starts to thicken, add the remaining ghee in intervals. Finally, add the ghee fried cashews and raisins. Switch off the flame, when the Pongal thickens and doesn't stick to the pan.
Serve the yummy Pongal when it is warm. You can drizzle a little ghee while serving.
Points to remember:
  • Adjust the jaggery, as per your need. Adding a pinch of salt enhances the sweetness.
  • If you want the rava to dominate more in the Pongal, then use only 2 tbsp of moong dal instead of 1/4 cup.
  • If you prefer, you can add a few tblsps of milk. I personally don't prefer adding milk.
  • Check the Rava Pongal recipe for cooking the moong dal, I missed to capture in this post.
  • Wheat Rava cooks faster, hence I have not cooked it in the pressure cooker.
Warm Regards,
Happy's Cook - Divya

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