Sakkarai Pongal is a favorite dish in our house, especially my daughter really loves it. Although it's loaded with calories from the ghee added, at least jaggery is better than white sugar. Usually it's made only with raw rice, but I replaced it with cracked wheat, making it a little more healthier, so enjoy it, a little guilt-free this Pongal..
Need To Have
- Cracked Wheat - 1/2 cup
- Moong Dal - 1/4 cup
- Powdered Jaggery - 1 cup
- Milk - 1 cup
- Water - 1+1/4 cup
- Elaichi Powder - 1/2 teaspoon
- Cashews - 1 tablespoon
- Golden Raisins - 1 tablespoon
- Ghee - 6 teaspoons
Roast the moong dal till it turns slightly golden in color and a nice aroma rises. Pressure cook the cracked wheat and moong dal with the milk and the water, usually cracked wheat+moong dal to water is in 1:3 ratio, I used half water and half milk. Melt the jaggery with a little water and strain for any impurities in it. Roast the cashews and raisins in 1/2 teaspoon ghee.Take the cooked wheat+dal and the jaggery in a heavy bottom pan, mix well, as it thickens add the remaining ghee little by little, mix well. Finally, add the cashews, raisins and elaichi powder, mix well and serve it warm.
Use the thick variety of cracked wheat or broken wheat, not the fine upma rava type.
Cook the cracked wheat till well cooked and soft.