Friday, January 10, 2014

Rava Sakkarai Pongal, Semolina Jaggery Pudding

          Just a couple of days more for Pongal or Sankranthi, the harvest festival celebrated in India and the main dish that we make on that day, as everybody knows is Pongal. Apart from raw rice, I have tried Pongal with Broken Wheat, this time I thought I'll give it a try using rava/ semolina. I used Bansi Rava for making it, you can use regular semolina, but use the coarse variety. Also, I totally forgot my blog anniversary, it has turned two, I missed it, I remembered it only a couple of days back while reading another blog. I can't believe that my blog is two years old, in spite of a couple of moves, I've tried to keep my blog going. Stepping into the third year, I hope I'll be able to post more regularly without any long breaks and also I want to take part in more blog events, on that note let's move on to the recipe..

Need To Have

  • Bansi Rava/ Semolina - 1/2 cup
  • Moong Dal/ Split Husked Moong Dal - 1/4 cup
  • Chana Dal/ Bengal Gram - 2 tablespoons
  • Jaggery - 1 cup
  • Milk - 1/4 cup
  • Ghee - 7 teaspoons
  • Cardamom Powder - 1/2 teaspoon
  • Broken Cashews - 1 tablespoons
  • Golden Raisins - 1 tablespoons


          Dry roast both the dals till they turn golden, also roast the rava till you get a nice aroma. Pressure cook the dals with a cup of water.

          Roast the cashews and raisins in half a teaspoon of ghee, remove and keep.

          Melt the jaggery in 1/4 cup of water, filter it and keep.

          Once the pressure is released, take the dal in a heavy bottomed pan. Add 1/4 cup of milk and 1 cup of water to the dal and bring it to a boil. Add the rava with one hand, while stirring with the other, so that there are no lumps. Reduce the heat, cover and cook.

          Once the moisture is almost gone and the rava is almost cooked, add the jaggery syrup and 21/2 teaspoons of ghee, cover and cook for about 2 to 3 minutes.

          Now the mixture will have a jam consistency, add the cardamom powder, cashews, raisins and the remaining ghee. Mix for a minute or two and switch off.

Remove the pongal when it has a thick porridge consistency, it thickens as it cools.
Make sure you use a coarse variety of rava/ semolina.
Pin It


  1. Rava pongal sounds so yummy and inviting

  2. Congratulations Hema! Wishing you a many more years of blogging, Happy 2nd b'day to Aromatic Cooking :)
    Coming to Rava Pongal..looks absolutely delicious and and interesting recipe to try this pongal :) thanks for sharing !

  3. i love this..its been a long time , i made this.....delicious

  4. Delicious version of sakkarai pongal :) looks superb and yum

  5. I never knew we could make this with rawa super

  6. Congrats on ur blog anniversary.Rava pongal is quiet new to me. looks like rice pongal only.super :)

  7. Congratulations on completing 2 years of blogging Hema...Hoping to see more innovative and delicious recipes.
    This pongal with rava is very interesting..looks delicious

  8. I have never had semolina cooked this way...fascinating!

  9. Wow Yummy Pongal, Feels like having it now.. First time here, lovely recipes, Nice to connect with you!

    Yum! Yum! Yum!

  10. I'm curious of the taste of it. Can't wait to try this one. Thanks for sharing! personal chef in austin tx

  11. Looks very yummy. First time to your space and i am happy to follow your blog.

  12. wow! looks super yummy!! pics look authentic :)