Sweet / sakkarai pongal (using broken wheat / udaitha godhumai)

Main Dish
6 servings
20 min
15 min
"Anaivarukkum yen iniya Pongal Nal Vazhthukkal" "Wish you all a Happy Pongal"
"Thai Pongal" is a harvest festival to thank sun god, celebrated in Tamil Nadu, a southern Indian state.
On the day of festival, we make Pongal, a sweet dish using rice, moong dhal and jaggery. Here I have used broken wheat instead of rice for variety and also to increase the nutritive value of the dish. It tastes good and also remains soft for longer period.


Number of serving: 6
Broken Wheat – 1 cup

Moong dhal – 1/4 cup

Jaggery – 1 1/4 cup

Cardamom powder- 1 tsp

Water – 3 cups

Milk – 1 cup

Salt - a pinch

Ghee- 2 to 3 tbsp

Cashew nuts - 10

Raisins - 1 to 2 tsp


  • Fry broken wheat and moong dhal separately in a dry kadai till you get the aroma and Keep aside.

    Pressure cook both the ingredients by adding 3 cups of water and 1 cup of milk for 4 to 5 whistles or till it becomes soft.

    Roast the cashews and raisins with ghee in a separate pan and keep aside (Reserve some for garnishing).

    In a same pan, mix jaggery and water by adding very little water. Boil till the jaggery melts and filter to remove impurities if any.

    Again place the pressure cooker on flame; add the melted jaggery to the cooked wheat and dhal mixture. Mix well and add the remaining ghee in between.

    Add cardamom powder, raisins and cashews to the above mixture.

    Mix well and allow to cook till it comes to semi thick consistency and switch off the gas. Serve hot.


    Colour of the pongal depends on the quality and colour of the jaggery.


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