I have another sweet dish for the last day of this week's marathon. Sweet pongali or Shakkara pongali is traditionally made for Sankranthi. Coincidentally in Tamil Nadu, sankranthi is called pongal which is also the name of a rice & lentil based dish.
My sweet pongal slightly deviates from the traditional dish because I used godhuma rawa/ wheat rawa/ cracked wheat instead of rice. I think fine bulgur will be a good substitute for cracked wheat. Other than change in the grain everything else remains the same as the rice based version.
Moong dal is cooked along with cracked wheat either in milk or water or a combination of both and then sweetened with jaggery and flavored with ground cardamom. I used some coconut sugar and a little bit of jaggery in the dish.
Godhuma Rava Pongali
Ingredients:- ½cup Cracked Wheat/ Godhuma rawa/ Fine Bulgur
- 2tbsp Moong dal
- 3~4tbsp Jaggery, grated (or use coconut sugar)
- ¼tsp Ground Cardamom
- 1cup Milk
- 2cups Water
- 1tbsp Cashews
- 1tbsp Almonds
- 1tbsp Raisins
- Soak moong dal in water for 30 minutes.
- Heat 1tbsp ghee in a pan, add almonds, cashews and raisins. Cook till the nuts are golden. Remove from the pan and set aside.
- In the same pan, melt the remaining 1tbsp ghee and add the drained moong dal and godhuma rawa. Saute until rawa changes color slightly.
- Stir in water and milk, bring the mixture to a boil, lower the heat, cover and cook till the dal and rawa are perfectly tender.
- Stir in the grated jaggery, ground cardamom and sauteed nuts and raisins. Cook till the jaggery is melted. Turn off the heat and serve warm or at room temperature.
Lets check out what my fellow marathoners have cooked today for BM# 60.
