Broken Wheat Pongal with Coconut Milk

I always like the combination of jaggery and coconut milk, perhaps because of my roots. This recipe is with a twist of coconut milk. This sweet can be made as a variation from the normal pongal on Pongal day.

Cook Time: 50 mins

Ingredients

• 1 cup Broken wheat

• 2 tbsp Moong dal

• 1/2 cup Jaggery

• 1/4 cup Water for jaggery

• 1/2 cup Water for wheat

• 1/2 cup Coconut Milk

• 1 tsp Cardamom powder

• 2 tbsp Broken cashew nuts and raisins

• 3 tbsp Ghee

Instructions

1. In a saucepan take jaggery and 1/4 cup water and bring to a boil till jaggery dissolves

2. Filter this for impurities and keep aside

3. In a pressure pan, add 1/2 tbsp ghee and roast cashew nuts and raisins till the cashew nuts become light brown. Keep aside.

4. In the same pan, add the wheat rawa and the moong dal and roast it till it becomes light brown and you get a good roasted aroma

5. Add the coconut milk and water, close the pan and cook for 2-3 whistles

6. Once done add the jaggery syrup and mix well, keep cooking till it becomes a little thick (once it cools it will become thicker)

7. Add the cardamom powder, cashew nuts and raisins and mix well