Name: Bulgur Wheat Sweet Pongal recipe by Pavithira Vijay at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 1 1/2 cups Bulgur Wheat (Broken Wheat / Daliya); 1/2 cup yellow Moong Dal; 2 cups Jaggery; 2 - 3 tbsp Ghee; 12 - 15 Cashewnuts; 2 tbsp Raisins; 1/4 tsp Cardamom Powder; 4 1/2 - 5 cups water

ABOUT Bulgur Wheat Sweet Pongal RECIPE

Bulgur Wheat pressure cooked with Yellow Moong dal and then simmered in jaggery syrup with a crunch of dry fruits

Ingredients Serving: 3

1 1/2 cups Bulgur Wheat (Broken Wheat / Daliya)
1/2 cup yellow Moong Dal
2 cups Jaggery
2 - 3 tbsp Ghee
12 - 15 Cashewnuts
2 tbsp Raisins
1/4 tsp Cardamom Powder
4 1/2 - 5 cups water

Instructions

Roast the cashew nuts for a minute or until cashews turn golden brown.
Then add the raisins and fry until they puff up , keep aside.
Wash the bulgur wheat and moong dal well and pressure cook for 2 - 3 whistles.
Break / crush the jaggery well.
Heat 1/2 cup water in a heavy bottomed vessel and add jaggery in it and let it dissolve.
Allow it to come to a boil and add the cardamom powder and the cooked wheat-dal mixture and mix well.
At this point you can see the rice and jaggery syrup not combined well. Cook for 4 - 5 minutes in medium to low flame.
Add ghee and the dry fruits and and let it cook another for 5 - 6 minutes until the jaggery and rice are well incorporated and the pongal becomes thick.
Turn off stove and drizzle some ghee on top if desired.

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