Broken Wheat Sarkarai Pongal | Sweet Pongal Recipe

Broken Wheat sarkarai pongal, a sweet pongal recipe made with broken wheat. A delicious dessert made during the pongal festival.

Course Dessert, Festival, Traditional

Cuisine Asian, Indian, South-Indian

Keyword How to make sweet pongal, How to make wheat pongal, Pongal festival, Pongal festival recipe, Sweet pongal recipe, Wheat pongal recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 466kcal

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, ½ 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 ½ 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 tablespoon of ghee.
In a small tadka pan, take another 2 tablespoon 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

Take care with edible camphor, adding too much will overpower the dish. Add only a pinch at the end and mix well.