Broken wheat and jaggery pudding ( dhalia Pongal)

This has to be one of the best sweet dishes that i have tasted - purely from a calorie and nutrition point of view. As usual, it is really easy to cook while also a good source of iron. I make it as prasad to distribute in large scale or as just a simple dessert. At temples, people have always come back for more ( and I really feel happy). Do give it a try. It doesn't look too good tastes real good!..

Ingredients:

Dhalia / Broken Wheat berries : 1 cup

Jaggery : 1/4 cup

Ghee /Clarified Butter : 4 tbs

Cardomom : 4 - 6 pods

Cashewnuts : 8 - 10 (optional)

Water - 4 tbs

           

Method:

Step 1. Take a thick bottom kadai/pan/wok. Place the dhalia in this. Heat on low flame. Keep stirring the broken wheat to ensure that it does not get burnt. Keep roasting till a lovely nutty aroma arises. Should take about 5 - 6 minutes. Remove from heat. Cool slightly.

Step 2. Wash the roasted dhalia in running water till the chaff is all removed.

Step 3. Now pour this in a vessel along with 2.5 cups of water. Place the vessel inside a pressure cooker that has the right amount of water. Cover the vessel with a lid. Pressure cook the dhalia for 3 whistles. Switch off the gas and wait for the pressure to completely get released.

                                   

Step 4. In a pan, place the grated jaggery. Heat on low flame. If the jaggery is clean ( as it is in Singapore) go to step 6 else continue with step 5.

Step 5. Pour 8 tbs of water over the jaggery. As the water starts to boil, add a tsp of milk. Any dirt that is there in the jaggery will now appear as a scum on top of the jaggery. Remove this scum and throw it away. Repeat till all the dirt is removed ( visible dirt).

Step 6. To the jaggery add the roasted, cooked dhalia. Stir well for about 5 minutes. 

Step 7. Add the powdered cardamom. ( Remove the seeds from the pods and powder the seeds)

                  

Step 8. When the mixture turns a golden brown, add the ghee to this. Stir well. You should get a lovely aroma of the dish at this juncture.

Step 9. Now add the cashew nuts.

Step 10. Serve hot.

Tips: 
1. When powdering cardamom seeds, add some sugar crystals. It gives some bulk to the seeds and makes it easy to powder using a pestle and mortar

Optional:
1. You can increase the jaggery and ghee according to taste. However, this dish tastes wonderful even with the little added ghee.
2. You can add almonds, raisins and other nuts to make this interesting

Nutrition Details:

Dhalia : Is a good source of iron, protein and fibre

Jaggery : Jaggery is free of the chemicals used in processing sugar. It naturally has a number of minerals including iron.

Ghee: This is a healthy fat. It enables the body to absorb other nutrients. Ghee also helps with the proper functioning of the immune system and preserving the structure of the cell membrane. It is used extensively as a medium for medication in Ayurveda

Dietary Considerations:
Nut free - (leave out the garnishing with nuts at the end)