Friday, 15 January 2016

Bulgur Wheat Sweet Pongal !




Happy Pongal / Sankranthi to everyone. May your life blessed with love and happiness always !
Last year I posted the recipe of Sweet Pongal (made of rice) and this time I wanted to give a healthy twist making it a NO RICE Sweet pongal. I have already tried this with Millets, so thought of trying with something different. Finally grabbed the bulgur wheat that has been sleeping for months and turned it to this delicious and yummy sweet pongal. 
Bulgur is parboiled and dried, made from groats of different wheat species. It is often misconstrued for broken/cracked wheat but Bulgur is actually a type of cracked wheat. I am really not sure if its the same as the broken wheat (Daliya) we get in India. But whatsoever it is, everything is wheat. And daliya almost being the same size you can as well use it to make this pongal.



INGREDIENTS
  • 1 1/2 cups Bulgur Wheat (Broken Wheat / Daliya)
  • 1/2 cup Moong Dal
  • 2 cups Jaggery
  • 2 - 3 tbsp Ghee
  • 12 - 15 Cashewnuts
  • 2 tbsp Raisins
  • 1/4 tsp Cardamom Powder
  • 4 1/2 cups water

STEPS
  • Roast the cashew nuts for a minute or until cashews turn golden brown.
  • Then add the raisins  and fry until they puff up , keep aside.

  •  Wash the bulgur wheat and moong dal well and pressure cook for 2 - 3 whistles.
  • Break / crush  the jaggery well.

  • take it in a heavy bottomed vessel and add some water (1/2 cup approx) . 
  • Start heating it on stove top and the keep stirring and the jaggery starts to melt.
  • Allow it to come to a boil and add the cardamom powder and the cooked wheat-dal mixture and mix well.

  • At this point you can see the rice and jaggery syrup not combined well.
  • Add ghee and the dry fruits and and let it cook for 5 - 6  minutes until the jaggery and rice are well incorporated and the pongal becomes thick.
NOTES
  • You can increase the ghee if you wish to. I wanted to keep the pongal a low calorie version , so used very little ghee than usual.
  • The color of pongal depends on the jaggery u use, old and dark colored jaggery gives a dark brown shade pongal. I used a light colored jaggery.
  • You can also use coconut bits that are fried in ghee and add to the pongal when adding the dry fruits.
  • Here in markets we find this wheat in name of Bulgur wheat, you can also use broken wheat (Daliya) which we get in India.
With Love,


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