Wheat Pongal sweetned with jaggery is an awesome dessert.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: Indian
Servings: 2
Ingredients
¾CupBroken Wheat
¼CupSplit Moong Dal
4CupsJaggery
2TablespoonGhee
10Cashews
RequiredWater
aPinchEdible Camphor
¾CupMilk
½CupJaggery
Instructions
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.
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.
Add a pinch of edible camphor. Cook for few mins until the jaggery water infuses well. Add in milk and keep cooking.
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.
Delicious sweet pongal is now ready to serve.
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.