Wheat Rava Sweet Pongal or Dalia Sweet Pongal is a yummy melt in month Pongal. It is a yummy variation to the traditional chakkara Pongal.
Wheat Rava Sweet Pongal | Godhumai Rava Sarkarai Pongal |Dalia Sweet Pongal with step by step pictures. Ok so I have been making recipes with Wheat Rava quite a lot this time. Today it’s a yummy and healthy Chakkara Pongal using Wheat Rava.
I am using wheat Rava which has very fine grains, its really yummy and had a beautiful melt in mouth texture. Also this Wheat Rava gets cooked really fast and we can prepare the Pongal in just 20 mins totally. So totally worth giving a try. Now lets see how to prepare Wheat Rava Sweet Pongal.
How to prepare Wheat Rava Sweet Pongal
1. Add ⅓ cup water in a sauce pan to this add in ¾ cup Jaggery cook till the jaggery melts completely and it becomes slightly thick. Filter the impurities and keep it aside.
2. Next add in ghee and once its hot fry the cashew nuts until golden brown and keep it aside.
3. In the same pan add in the Wheat rava and roast in a low flame for few mins. Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal.
4. Mix well and allow it to cook till the wheat rava is completely cooked. Add in the Edible Camphor and Cardamom. Also add in the Jaggery and ghee.
5. Mix well and cook till it becomes slightly thick and then add in the roasted cashew nuts and switch off the flame.
Wheat Rava Sweet Pongal is now ready. It gets thick as it cools down.
Serving Suggestions
Serve hot as a dessert. My personal favorite is as a after meal dessert.
Similar Recipes
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
📖 Recipe
Wheat Rava Sweet Pongal
Standard 1 cup measures 240 ml
Ingredients
- ½ cup Wheat Rava
- 2 cups Water
- ½ cup Moong Dal cooked
- ¾ cup Jaggery
- ⅓ cup Water for melting jaggery
- Salt a pinch
- 2 tbsp Ghee
- 6 nos Cashew nuts
- Edible camphor a big mustard size piece
- ½ tsp Cardamom powder
Instructions
- Add ⅓ cup water in a sauce pan to this add in ¾ cup Jaggery. Cook till the jaggery melts completely and it becomes slightly thick. Filter the impurities and keep it aside.
- Next add in ghee and once its hot fry the cashew nuts until golden brown and keep it aside.
- In the same pan add in the Wheat rava and roast in a low flame for few mins. Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal.
- Mix well and let it to cook till the wheat rava is completely cooked. Next add in the Edible Camphor and Cardamom. Also add in the Jaggery syrup and ghee.
- Mix well and cook till it becomes slightly thick and then add in the roasted cashew nuts and switch off the flame.
Notes
- I have used fine variety wheat rava and hence 2 cups of water was sufficient for me. If using thick variety wheat rava use 3 ½ cups of water.
- Serve hot
- It gets thick as it cools down.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Leave a Reply