Broken Wheat sarkarai pongal, a sweet pongal recipe made with broken wheat. A delicious dessert made during the pongal festival.Jump to Recipe
Pongal is the harvest festival of Tamilnadu. It is celebrated across the country in different names, Lohri, Bihu and Sankaranthi. Pongal festival falls during mid-january, which also marks the solar equinox, the beginning of summer days.
Since pongal is the harvest festival, it celebrates the fresh crop of the season. This tradition promotes the mantra, eat local. All these new jargons we follow now has been there in our traditions, we are just dusting the rust off and giving it a new name.
The food made during the festival uses the fresh crop and lot of locally grown country vegetables. The pongal kootu, uses pumpkin, sweet potatoes, broad beans, field beans and fresh peas.
The highlight of the festival is the Sweet pongal made with newly harvested rice and lentil. You can check the recipe of Sarkarai Pongal here.
How to make Broken Wheat Pongal
Broken wheat pongal is an alternate grain recipe of pongal with broken wheat, otherwise called lapsi.
Dry roast broken wheat and dal until golden brown. Cook them until soft with milk and water. Milk brings out the richness in the dish, sarkarai pongal is a dish apt for the kings, so there will be lot of enriching elements like milk, ghee and nuts. If vegan, opt for plant-based milk.
While the mixture is cooking, melt jaggery and strain the impurities and keep it ready. Once the wheat and dal is soft, add the strained jaggery syrup to it and cook until it absorbs all the liquid. Add ghee roasted cashewnuts and raisins to it and take it off thestove.
Pongal tends to thicken as it cools, so make sure you take it off the heat when it is of the porridgy consistency.
Broken Wheat Sarkarai Pongal | Sweet Pongal Recipe
- Pressure cooker
- ½ cup Godhmai rava/Lapsi/Broken Wheat
- 2 tbsp moong dal
- 2 tbsp chana dal
- 2 cups milk if vegan,use plant based milk
- ½ cup water
- 1 cup grated jaggery
- 3 nos cardamom
- 1 no clove
- 4 tbsp ghee
- 3 tbsp broken cashewnuts
- 1 tbsp raisins
- a pinch of edible camphor do not use more than the said amount
- Take Broken wheat and both the dals together in a pan. Dry roast until golden brown.
- To this roasted wheat-dal mixture add 2 cups of milk, 1/2 cup of water, crushed cardamom and clove.
- Take this mixture in another vessel, like the separator that comes with the pressure cooker and place it in a pressure cooker/pan (Pot-in-pot method), pressure cook for 4-5 whistles. Remove the contents from the cooker after thepressure releases on its own.
- Cooking directly in the cooker is not advisable, a slight distraction might burn the pongal and during whistles there will be lot of splitter-splatter that requires lots of cleaning.
- Take the grated jaggery in a saucepan, add 1/2 cup of water and melt. Strain any impurities.
- Add the strained jaggery syrup to the cooked wheat-dal mixture. Mix well and take it to the stove. Keep the flame simmer and stir frequently. To this cooking pongal, add 2 tbsp of ghee.
- In a small tadka pan, take another 2 tbsp of ghee, roast the cashewnuts and raisins. Add this to th simmering pongal.
- Once it starts thickening, finally add the edible camphor, mix well and remove it from the flame. It will take about 5-10 minutes after adding jaggery. Serve warm.
- The pongal thickens as it cools, so do not keep it for a longer time on stove, once it starts coming together, remove it from the flame. Serve it warm and enjoy the flavors
Serve the broken wheat pongal warm. This is also a great make-ahead dessert. Warm it just before serving to enjoy the richness of the dish.
Other Pongal Festival Recipes
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