Bulgur Wheat Sweet Pongal | How to make Bulgur Wheat Sweet Pongal

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ByPavithira Vijay
Created on 20th Jan 2016
  • Bulgur Wheat Sweet Pongal, How to make Bulgur Wheat Sweet Pongal
Bulgur Wheat Sweet Pongalby Pavithira Vijay
  • Bulgur Wheat Sweet Pongal | How to make Bulgur Wheat Sweet Pongal (49 likes)

  • 1 review
    Rate It!
  • By Pavithira Vijay
    Created on 20th Jan 2016

About Bulgur Wheat Sweet Pongal

Bulgur Wheat pressure cooked with Yellow Moong dal and then simmered in jaggery syrup with a crunch of dry fruits

Bulgur Wheat Sweet Pongal, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Pavithira Vijay. Bulgur Wheat Sweet Pongal is a dish which demands no explanations, it's a whole world of flavour in itself. Bulgur Wheat Sweet Pongal is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Bulgur Wheat Sweet Pongal by Pavithira Vijay is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Bulgur Wheat Sweet Pongal.

  • Prep Time5mins
  • Cook Time25mins
  • Serves3People
Bulgur Wheat Sweet Pongal

Ingredients to make Bulgur Wheat Sweet Pongal

  • 1 1/2 cups Bulgur Wheat (Broken Wheat / Daliya)
  • 1/2 cup yellow Moong Dal
  • 2 cups Jaggery
  • 2 - 3 tbsp Ghee
  • 12 - 15 Cashewnuts
  • 2 tbsp Raisins
  • 1/4 tsp Cardamom Powder
  • 4 1/2 - 5 cups water

How to make Bulgur Wheat Sweet Pongal

  1. Roast the cashew nuts for a minute or until cashews turn golden brown.
  2. Then add the raisins and fry until they puff up , keep aside.
  3. Wash the bulgur wheat and moong dal well and pressure cook for 2 - 3 whistles.
  4. Break / crush the jaggery well.
  5. Heat 1/2 cup water in a heavy bottomed vessel and add jaggery in it and let it dissolve.
  6. Allow it to come to a boil and add the cardamom powder and the cooked wheat-dal mixture and mix well.
  7. At this point you can see the rice and jaggery syrup not combined well. Cook for 4 - 5 minutes in medium to low flame.
  8. Add ghee and the dry fruits and and let it cook another for 5 - 6 minutes until the jaggery and rice are well incorporated and the pongal becomes thick.
  9. Turn off stove and drizzle some ghee on top if desired.
My Tip: 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.

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Bharati Sapkal2 years ago
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