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Blogging Marathon# 60: Week 1/ Day 3

Theme: Festival of the month Recipes

Dish: Godhuma Rava Pongali

I have another sweet dish for the last day of this week’s marathon. Sweet pongali or Shakkara pongali is traditionally made for Sankranthi. Coincidentally in Tamil Nadu, sankranthi is called pongal which is also the name of a rice & lentil based dish.

My sweet pongal slightly deviates from the traditional dish because I used godhuma rawa/ wheat rawa/ cracked wheat instead of rice. I think fine bulgur will be a good substitute for cracked wheat. Other than change in the grain everything else remains the same as the rice based version.

Moong dal is cooked along with cracked wheat either in milk or water or a combination of both and then sweetened with jaggery and flavored with ground cardamom. I used some coconut sugar and a little bit of jaggery in the dish.

Print Recipe
Godhuma Rava Pongali Yum
A healthy twist to a traditional South Indian festival dessert -- Sweet pongal made with godhuma rawa/ wheat rawa/ cracked wheat instead of rice.
Godhuma Rava Pongali
Course dessert
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Wheat rawa Bulgur Cracked / Godhuma / Fine
  • 2 tbsps Moong dal
  • 3 ~ 4 tbsps Jaggery , grated (or use coconut sugar)
  • ¼ tsp Cardamom Ground
  • 1 cup Milk
  • 2 cups Water
  • 1 tbsp Cashews
  • 1 tbsp Almonds
  • 1 tbsp Raisins
Course dessert
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Wheat rawa Bulgur Cracked / Godhuma / Fine
  • 2 tbsps Moong dal
  • 3 ~ 4 tbsps Jaggery , grated (or use coconut sugar)
  • ¼ tsp Cardamom Ground
  • 1 cup Milk
  • 2 cups Water
  • 1 tbsp Cashews
  • 1 tbsp Almonds
  • 1 tbsp Raisins
Godhuma Rava Pongali
Instructions
  1. Soak moong dal in water for 30 minutes.
  2. Heat 1tbsp ghee in a pan, add almonds, cashews and raisins. Cook till the nuts are golden. Remove from the pan and set aside.
  3. In the same pan, melt the remaining 1tbsp ghee and add the drained moong dal and godhuma rawa. Saute until rawa changes color slightly.
  4. Stir in water and milk, bring the mixture to a boil, lower the heat, cover and cook till the dal and rawa are perfectly tender.
  5. Stir in the grated jaggery, ground cardamom and sauteed nuts and raisins. Cook till the jaggery is melted. Turn off the heat and serve warm or at room temperature.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

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14 thoughts on “Godhuma Rava Pongali”

  1. Halwa (Prasadam) made with bulgur wheat is my absolute favorite sweet dish. I cannot wait to try bulgur with moong dal! Might try it out this weekend, as a matter of fact! Thanks for this yummy recipe!

  2. Never get bore of this healthy pongal, just serve me with some spicy coconut chutney can have it anytime of the day.

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