Sweet Pongal Wheat Rawa 




Fixings 

  • Wheat Rawa – 1 glass 


  • Green Gram Dhal – 1/4 glass 


  • Jaggery powdered – 1 and half to 2 glasses 


  • Ghee – 2 tablespoons 


  • Cashew Nuts – few 


  • Raisins – few 


  • Cardamom Powder – 1/4 teaspoon 

Headings 

  1. In a kadai include wheat rawa and dry sear for couple of minutes. Evacuate. Same kadai include the green gram dhal and dry broil that too until light cocoa. 
  2. Put both the browned wheat rawa and green gram dhal in a weight cooker and include some water. Weight cook for 3 to 4 shrieks. 
  3. Add half glass water to jaggery and convey to bubble. When it begins bubbling, expel from stove and strain it. 
  4. Open the cooker and blend the cooked rawa and dhal. Include jaggery syrup and keep it on low fire. Blend well. Permit to cook till it mixes well with the jaggery syrup and it turn out to be thick. 
  5. Sear the cashew nuts and raisin in the ghee and add it to the Pongal. Include cardamom powder and blend well. Expel from stove.