Wheat rava – 1/2 cup
Jaggery – 1/2 cup
Moong Dal – 2 tbsp
Salt – 1
Cardamom – 1
Cashews – 5
Ghee – 2 tbsp
Water – 2 cups
Heat a tsp of ghee and roast cashew nuts until golden.
In the same ghee, roast the wheat rava for a minute in medium flame.
Add boiling water, cooked moong dal and salt.
Mix well and let it get thick.
Cook covered for 4 minutes or until done in medium flame.
In another vessel, boil 1/4 cup water and add jaggery.
Heat until completely gets dissolved.
Add it to the cooked wheat rava.
Keep cooking and once the syrup gets absorbed well,
Add one tsp of ghee at a time and mix well.
Once the mixture leaves the sides of the pan, add cashew nuts and cardamom.
Now ready to your wheat rava pongal