Wheat Rawa Sweet Pongal is a comforting South Indian dessert where nutty, dry-roasted wheat rawa and lightly browned moong dal are pressure-cooked until soft, then simmered with strained jaggery syrup until thick and glossy. Finished with ghee-fried cashews and raisins plus a hint of cardamom, it’s rich, aromatic, and perfectly festive—ready in just a few simple steps.
This pongal is made from dry‑roasted wheat semolina and green gram, gently cooked with jaggery and finished with aromatic cardamom and ghee‑fried nuts. Dry‑fry the wheat rawa and moong dal until light brown, pressure‑cook them with 3 cups water for 3–4 whistles. Then prepare a strained jaggery syrup by boiling jaggery in 1/2 cup water. Combine the cooked rawa/dal with the jaggery syrup on low heat and simmer until thick and well blended. Fold in cashews and raisins fried in ghee, add cardamom powder, and serve hot for a rich, festive dessert.
Wheat Rawa Sweet Pongal Recipe
Wheat Rawa Sweet Pongal
A sweet pongal made with wheat rawa and jaggery.
6
servings10
minutes20
minutesIngredients
Wheat Rawa – 1 cup
Green Gram Dhal – 1/4 cup
Jaggery powdered – 1 and half to 2 cups
Ghee – 2 tablespoons
Cashew Nuts – Few
Raisins – few
Cardamom Powder – 1/4 teaspoon
Directions
- In a kadai add wheat rawa and dry fry for few minutes. Remove. Same kadai add the green gram dhal and dry fry that too until light brown.
- Put both the fried wheat rawa and green gram dhal in a pressure cooker and add 3 cups of water. Pressure cook for 3 to 4 whistles.
- Add half cup water to jaggery and bring to boil. When it starts boiling, remove from stove and strain it.
- Open the cooker and mix the cooked rawa and dhal. Add jaggery syrup and keep it on low flame. Mix well. Allow to cook till it blends well with the jaggery syrup and it become thick.
- Fry the cashew nuts and raisin in the ghee and add it to the Pongal. Add cardamom powder and mix well. Remove from stove.
Hi Mam
I visited your site today and tried oats kozhukattai, which came out very well. My hubby who does not eat oats too liked it. thank you
Keep posting interesting recipes
revathy
Hi
I tried this wheat rava sweet pongal and it came out well. But I feel that it was not with different taste or to say, I could not get the flavour of wheat eventhough I fried it well. Any tips?
Hi Jayanthi,
If you want more wheat rawa flavour, then reduce the quantity of jaggery.
Thank you mam.
Can we buy Wheat Rava, does this comes in a packet or can tell me the seperate proportionate of wheat and rava
Wheat rawa (coarsely ground wheat) is sold in packets. I am not sure about your question of proportion of wheat and rawa
Madam
All your receipes are very good & well detailed. It helps even for a novice like me to try at cooking.
Can I follow the same method to prepare Sarkarai Pongal (using rice, which is prepared in Perumal temples)? What is green gram dhal? Is this same as Yellow gram dhal (paasi paruppu)?
Yes. You can follow the same method of preparing sarkarai pongal. Green gram dhal is yellow gram dhal (Pasi Paruppu).
Fantastic recipe. I could eat that whole day. Simple yet rich taste.