Last Updated on 2 months by Neha Deshmukh

Wheat Rava Pongal Recipe – Easy Jaggery & Cashew Sweet Pongal

Introduction

Pongal! Just the name brings back so many warm memories of festive mornings and the sweet aroma filling my kitchen. This Wheat Rava Pongal is a slightly different take on the classic, using wheat rava for a lovely texture and nutty flavour. It’s a comforting, subtly sweet dish that’s perfect for a quick breakfast, a festive treat, or just when you need a little something to brighten your day. I’m so excited to share this easy recipe with you!

Why You’ll Love This Recipe

This Wheat Rava Pongal is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with the sweetness of jaggery balanced by the richness of ghee and the crunch of cashews. Plus, it’s naturally gluten-free (more on that later!). Honestly, it’s a hug in a bowl.

Ingredients

Here’s what you’ll need to make this delicious pongal:

• ?? cup Wheat Rava (approx. 150g)
• ?? cup Jaggery (approx. 150g)
• 2 tablespoons Moong Dal (Paasi Paruppu) – about 30g
• 1 pinch Salt
• 1 Cardamom (powdered)
• 5 Cashew nuts
• 2 tablespoons Ghee – about 30ml
• 2 cups Water – about 480ml

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Wheat Rava: Types and Toasting Tips

Wheat rava, also known as godhi rava, is coarsely ground wheat. It has a beautiful texture that works wonderfully in pongal. Don’t skip the toasting step – it really brings out the flavour!

Moong Dal (Paasi Paruppu): Regional Variations & Benefits

Paasi paruppu, or yellow moong dal, adds a lovely creaminess and protein to the pongal. In some regions, you might find people using split green moong dal instead. Both work well, but yellow moong dal cooks a bit faster.

Jaggery: Choosing Quality & Substitutions

Jaggery is unrefined cane sugar, and it gives pongal that signature caramel-like sweetness. Look for good quality jaggery that’s dark amber in colour. If you can’t find jaggery, you can use brown sugar, but the flavour won’t be quite the same.

Ghee: The Importance of Clarified Butter in South Indian Cooking

Ghee is essential in South Indian cooking! It adds a richness and aroma that’s just unmatched. Don’t skimp on it – it’s what makes the pongal so special.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The flavour is so much more vibrant. But if you’re short on time, store-bought cardamom powder works just fine.

Cashew Nuts: Roasting for Enhanced Flavor

Roasting the cashews adds a lovely crunch and nutty flavour. Don’t rush this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a teaspoon of ghee in a pan. Roast the cashew nuts until they turn golden brown and fragrant. Set them aside – we’ll add them back in later.
2. In the same pan, add the wheat rava and roast it over medium heat for about a minute, until it smells wonderfully fragrant. Be careful not to burn it!
3. Now, pour in the boiling water, add the cooked moong dal, and a pinch of salt. Give it a good stir and let it thicken.
4. Cover the pan and cook for about 4 minutes, or until the rava softens. If you’re in a hurry, you can pressure cook it for a couple of whistles – just be sure to release the pressure naturally.
5. While the rava is cooking, let’s make the jaggery syrup. In a separate pot, dissolve the jaggery in ½ cup of water by boiling until it’s completely melted. Strain the syrup to remove any impurities.
6. Pour the jaggery syrup into the cooked rava mixture. Stir constantly to prevent lumps from forming. This is important!
7. Add the remaining ghee gradually, while continuing to stir. The mixture will start to become glossy and pull away from the sides of the pan.
8. Finally, mix in the roasted cashews and cardamom powder. Cook for another minute or two, until the pongal leaves the sides of the pan.

Expert Tips

Here are a few tips to help you make the perfect pongal:

Achieving the Perfect Consistency

The pongal should be soft and creamy, but not mushy. It should hold its shape but still be easy to eat.

Preventing Lumps in the Pongal

The key to preventing lumps is to stir constantly when you add the jaggery syrup. A whisk can be helpful here!

Roasting Techniques for Optimal Flavor

Don’t overcrowd the pan when roasting the rava and cashews. Roast them in batches if necessary to ensure they cook evenly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pongal Adaptation

Simply substitute the ghee with a plant-based oil like coconut oil. It will change the flavour slightly, but it’s still delicious!

Gluten-Free Pongal (Naturally Gluten-Free)

This recipe is naturally gluten-free, as long as you use pure wheat rava and ensure there’s no cross-contamination in your kitchen.

Spice Level Adjustment (Adding a Hint of Pepper)

My friend, Priya, loves to add a tiny pinch of black pepper to her pongal for a little warmth. Feel free to experiment!

Pongal for Makar Sankranti/Thai Pongal Festival

Pongal is traditionally made during the harvest festival of Makar Sankranti (also known as Thai Pongal in Tamil Nadu). It’s a celebration of abundance and gratitude. Making this pongal during the festival feels extra special!

Serving Suggestions

Serve this pongal warm, garnished with a few extra cashews and a sprinkle of cardamom. It’s delicious on its own, or you can pair it with a side of sambar or chutney.

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the difference between Wheat Rava and regular Rava?

Regular rava is made from semolina, while wheat rava is made from coarsely ground wheat. They have different textures and flavours.

Can I use brown sugar instead of jaggery?

You can, but the flavour won’t be quite the same. Jaggery has a unique caramel-like flavour that brown sugar doesn’t quite replicate.

How do I know when the pongal is cooked perfectly?

The pongal is cooked perfectly when the rava is soft and creamy, and the mixture pulls away from the sides of the pan.

Can this pongal be made ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead of time and reheat it gently.

What is the significance of Pongal in Tamil Nadu?

Pongal is a major harvest festival in Tamil Nadu, celebrated over four days. It’s a time to thank the sun god for a bountiful harvest and to celebrate with family and friends.