godhuma rava sweet pongal /broken/cracked wheat rava pongal
This month is “the” festive season for pongal,it’s a four-day festival of real celebrations, each day has its own importance which all may be knowing and it needs no explanation. This pongal festival is an apt period to try various types of pongal. For sweet versions although the usual pongal varieties may be ever precious and authentic.This broken wheat sweet pongal is quite different from traditional pongal that we do during this time.You will not perceive the exact taste till you relish this godhuma rava sweet pongal. This time I thought of trying my hand on a different variation of sweet pongal as I have already have kalkandu pongal,sakkarai pongal on my blog.The little nutty bits of well cooked rava has become the favourite of mine now. After tasting this godhuma rava sweet I felt pressure cooking the wheat rava is better as my wheat was quite bigger and cooks quite thoroughly.
godhuma rava sweet pongal /broken/cracked wheat rava pongal
INGREDIENTS:
Broken wheat rava /godhumai rava – 1/2 cup
Yellow moong dal/pasiparuppu – 1/4 cup
Jaggery – 3/4 th cup
Cardamom powder – 1/4 tsp
Milk – 2 cups
Ghee 2-3 tbsp
Cashew nuts – some broken
Raisins – some
METHOD:
1.First wash both dal and wheat rava then add little ghee and fry these two for 2 minutes and keep out.
2.In-between take a pan with jaggery and few tablespoons of water,bring to boil.
3.Filter when it dissolves.
4.Keep a pressure cooker add milk and let it boil then add wheat-dal mix and let it boil.
5.When it is half-cooked close the lid and keep whistles till cooked.
6.Let the whistle sound subside.
7.Take a pan with ghee and roast cashews to brown then add raisins till it puffs up,switch off.
8.Open cooker and mash the wheat mixture then add filtered jaggery liquid and let it cook for some minutes.
9.Add cardamom powder stir and switch off.
10.At-last add cashew-raisin ghee mix and stir.
11.Serve hot.
Ingredients
- Broken wheat rava /godhumai rava - 1/2 cup
- Yellow moong dal/pasiparuppu - 1/4 cup
- Jaggery - 3/4 th cup
- Cardamom powder - 1/4 tsp
- Milk - 2 cups
- Ghee 2-3 tbsp
- Cashewnuts - some broken
- Raisins - some
Instructions
- First wash both dal and wheat rava then add little ghee and fry these two for 2 minutes and keep out.
- In-between take a pan with jaggery and few tablespoons of water,bring to boil.
- Filter when it dissolves.
- Keep a pressure cooker add milk and let it boil then add wheat-dal mix and let it boil.
- When it is half cooked close the lid and keep whistles till cooked.
- Let the whistle sound subside.
- Take a pan with ghee and roast cashews to brown then add raisins till it puffs up,switch off.
- Open cooker and mash the wheat mixture then add filtered jaggery liquid and let it cook for some minutes.
- Add cardamom powder stir and switch off.
- At-last add cashew-raisin ghee mix and stir.
- Serve hot.
Notes
I have cooked this pongal all in milk only if you want to substitute with half and half water you can do that. My variety of godhuma rava is little bigger one. Adding raisins is optional.
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