Dalia Sweet Pongal / Wheat Pongal / Gothumai Sakkarai Pongal

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Wheat Sweet Pongal

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Wheat Pongal sweetned with jaggery is an awesome dessert.

Course: Dessert

Cuisine: Indian

Servings: 2

Author: Anlet Prince

Ingredients

• 3/4 Cup Broken Wheat
• 1/4 Cup Split Moong Dal
• 4 Cups Jaggery
• 2 Tablespoon Ghee
• 10 Cashews
• Required Water
• a Pinch Edible Camphor
• 3/4 Cup Milk
• 1/2 Cup Jaggery

Instructions

1. Add Moong dal and Broken wheat rava with water in a pressure cooker. Pressure cook for 4 whistles. Switch off the flame. Let the pressure release on its own. Open the pressure cooker. 

2. Add jaggery and water in a bowl boil them until the jaggery dissolves. Strain the jaggery water to remove the impurities. Add the jaggery water into the pressure cooked wheat and keep cooking. 
   

3. Add a pinch of edible camphor. Cook for few mins until the jaggery water infuses well. Add in milk and keep cooking. 
   

4. Cook until the mixture reaches the pongal consistency. Heat ghee in a pan. Roast cashews until golden brown. Add the contents into the wheat pongal. 
   

5. Delicious sweet pongal is now ready to serve. 
   

Recipe Notes

• Finally the Pongal can also be topped up with extra 2 table spoon of ghee.
• Edible Champor does not dissolve easily. So add it to the jaggery water dissolve it and then add it to the wheat mixture. I have missed this so added it directly into wheat.
• Edible Camphor can be replaced with Cardamom.
• Pongal is thick in consistency so adjust the consistency accordingly. If its watery keep cooking for some more time wntil the water disappears.

Step by Step Photos on how to make Dalia Sweet Pongal / Wheat Pongal / Gothumai Sakkarai Pongal

1. Add Moong dal and Broken wheat rava with water in a pressure cooker. Pressure cook for 4 whistles. Switch off the flame. Let the pressure release on its own. Open the pressure cooker.
2. Add jaggery and water in a bowl boil them until the jaggery dissolves. Strain the jaggery water to remove the impurities. Add the jaggery water into the pressure cooked wheat and keep cooking.
3. Add a pinch of edible camphor. Cook for few mins until the jaggery water infuses well. Add in milk and keep cooking.
4. Cook until the mixture reaches the pongal consistency. Heat ghee in a pan. Roast cashews until golden brown. Add the contents into the wheat pongal.
5. Delicious sweet pongal is now ready to serve.