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

By Pavithira Vijay  |  20th Jan 2016  |  
4.0 from 1 review Rate It!
  • Bulgur Wheat Sweet Pongal, How to make Bulgur Wheat Sweet Pongal
Bulgur Wheat Sweet Pongalby Pavithira Vijay
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About Bulgur Wheat Sweet Pongal Recipe

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 deliciously finger licking recipe to treat your family and friends. This recipe of Bulgur Wheat Sweet Pongal by Pavithira Vijay will definitely help you in its preparation. The Bulgur Wheat Sweet Pongal can be prepared within 5 minutes. The time taken for cooking Bulgur Wheat Sweet Pongal is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Bulgur Wheat Sweet Pongal step by step. The detailed explanation makes Bulgur Wheat Sweet Pongal so simple and easy that even beginners can try it out. The recipe for Bulgur Wheat Sweet Pongal can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bulgur Wheat Sweet Pongal from BetterButter.

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.

Reviews for Bulgur Wheat Sweet Pongal (1)

Bharati Sapkal2 years ago