Samba Wheat Sakkarai Pongal recipe| Wheat Rava Sweet Pongal. Pongal festival is around the corner, and I have a collection of Pongal festival recipes in Jeyashri’s Kitchen. A few days ago, while cleaning my bookshelf, I came across an old Aval Kitchen book from Jan 2015, where my picture of Sakkarai Pongal was on the cover. When I opened the book, I found a collection of Pongal recipes by Madam Menu Rani Chellam, and this samba wheat sakkarai pongal was included. I wanted to try this for the Pongal festival 2018. You can make this for Navaratri, Aadi Velli Neivedyam, Thai Velli Neivedyam, and any other festivals too.
Samba Wheat Rava Sakkarai Pongal
Traditional sweet pongal recipe made using broken wheat
Servings 4
Ingredients
- ½ cup Samba wheat |Broken wheat
- 2 tbsp Yellow moong dal
- 2 tbsp Ghee
- 1 cup Jaggery
- 3 cups Water
- ¼ tsp Cardamom powder
- a pinch Nutmeg powder
- a tiny pinch Edible camphor optional
- 10 Cashew nuts
- few Raisins
Instructions
- In a pan, add 1/2 tbsp ghee, then add the cashew nuts. When they are half roasted, add the raisins to this.
- You can fry both separately, too.
- Cashews take little time to roast, but raisins cook quickly, so do not put both together.
- Keep it aside.
- In the same pan, add the samba wheat and the moong dal.
- Roast in a medium-low flame for 5-7 minutes.
- Transfer this to a bowl and add 2.5 to 3 cups of water.
- Pressure cook this for 7-8 whistles, then keep on a low flame for 2 minutes.
- Once the pressure is released, take this out and mash well.
- In a pan, add the jaggery and add a little water.
- Let this dissolve in water.
- Filter the impurities.
- Let this jaggery water boil for 2 minutes.
- Add the cooked samba wheat mixture to the jaggery syrup.
- Mix well.
- Add 2 tbsp ghee to this.
- Mix well and add the cardamom powder, nutmeg powder, and edible camphor.
- Add the roasted cashew nuts and raisins.
- Mix well and cook for 2 minutes.
- Switch off the flame.
- If you want, smear a little melted ghee on the pongal just before serving.
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Notes
1. There is no difference in taste between rice pongal and samba wheat pongal.
2. The colour of the pongal depends on the color of the jaggery.
3. I added 1 cup of jaggery to the samba wheat sweet pongal, and it was perfect.
Method with step-wise pictures:
- In a pan, add 1/2 tbsp ghee, then add the cashew nuts. When they are half roasted, add the raisins to this.
- You can fry both separately, too.
- Cashews take little time to roast, but raisins cook quickly, so do not put both together.
- Keep it aside.
- In the same pan, add the samba wheat and the moong dal.
- Roast in a medium low flame for 5-7 minutes.
- Transfer this to a bowl and add 2.5 to 3 cups of water.
- Pressure cook this for 7-8 whistles, then keep on a low flame for 2 minutes.
- Once the pressure is released, take this out and mash well.
- In a pan, add the jaggery and add a little water.
- Let this dissolve in water.
- Filter the impurities.
- Let this jaggery water boil for 2 minutes.
- Add the cooked samba wheat mixture to the jaggery syrup.
- Mix well.
- Add 2 tbsp ghee to this.
- Mix well and add the cardamom powder, nutmeg powder, and edible camphor.
- Add the roasted cashew nuts and raisins.
- Mix well and cook for 2 minutes.
- Switch off the flame.
- If you want smear little melted ghee on the pongal just before serving.
Notes:
- There is no difference in taste between rice pongal and samba wheat pongal.
- The colour of the pongal depends on the color of the jaggery.
- I added 1 cup of jaggery to the samba wheat sweet pongal, and it was perfect.
