Samba wheat |Broken wheat 1/2 cup Yellow moong dal 2 tblsp Ghee 2 tblsp + 1 tsp Jaggery 3/4 cup – 1 cup Water 2.5 cups to 3 cups Cardamom powder a generous pinch Nutmeg powder a pinch Edible camphor a tiny pinch (optional) Cashew nuts few Raisins few Method:
In a pan add 1 tsp ghee and add the cashew nuts first, when it is half roasted add the raisins to this. You can fry both separately too. Cashew takes little time to get roasted but raisins gets cooked fast, so do not put both together. Keep it aside. In the same pan add the samba wheat and the moong dal. Roast in a medium low flame for 5-7 minutes. Transfer this to a bowl and add 2.5 cups to 3 cups of water. Pressure cook this for 7-8 whistles and keep in a low flame for 2 minutes. Once the pressure is released, take this out and mash well. In a pan add the jaggery and add little water. Let this dissolve in water. Filter the impurities. Let this jaggery water boil for 2 minutes. Add the cooked samba wheat mixture to the jaggery syrup. Mix well. Add 2 tblsp ghee to this. Mix well and add the cardamom powder, nutmeg powder and edible camphor. Add the roasted cashew nuts and raisins. Mix well and cook for 2 minutes. Switch off the flame. If you want smear little melted ghee on the pongal just before serving.
Method with step wise pictures:
In a pan add 1 tsp ghee and add the cashew nuts first, when it is half roasted add the raisins to this. You can fry both separately too. Cashew takes little time to get roasted but raisins gets cooked fast, so do not put both together.
Keep it aside. In the same pan add the samba wheat and the moong dal. Roast in a medium low flame for 5-7 minutes.
Transfer this to a bowl and add 2.5 cups to 3 cups of water. Pressure cook this for 7-8 whistles and keep in a low flame for 2 minutes. Once the pressure is released, take this out and mash well.
In a pan add the jaggery and add little water. Let this dissolve in water. Filter the impurities. Let this jaggery water boil for 2 minutes.
Add the cooked samba wheat mixture to the jaggery syrup. Mix well.
Add 2 tblsp ghee to this. Mix well and add the cardamom powder, nutmeg powder and edible camphor.
Add the roasted cashew nuts and raisins. Mix well and cook for 2 minutes.
Switch off the flame. If you want smear little melted ghee on the pongal just before serving.
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