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    Home » Recipes » Breakfast » Sihi Pongal |Sweet Pongal

    Sihi Pongal |Sweet Pongal

    Published : Feb 1,2014 | Last Updated On : Jan 11, 2022 by Muktha Gopinath

    Jump to Recipe

    Sihi Pongal - Sweet Pongal is a tasty South Indian dessert made with split moong dal, rice , jaggery and ghee.

    It's a popular South Indian breakfast and is usually served in duo with its counterpart Khara Pongal.

    Also it's very easy to make and gets ready under 30minutes.

    I love Moong Dal - split yellow lentils , few of my favorites includes Rava pongal , Khara Pongal , Pumpkin Khichadi , Moongdal Payasam and Hesarubele Kosambari ( Moong dal salad)

    Jump to:
    • About this recipe
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    About this recipe

    Sweet pongal is most popular recipe in every South Indian family , every house has their own style and uniqueness to make sweet pongal . This recipe is my version of sweet pongal with Jaggery , ghee and milk. Its must during harvest festival - Sankaranti 

    It tastes delicious from texture to taste this recipe is a true winner . 

    Few make Sweet Pongal using sugar but I always prefer organic jaggery as it gives rich colour and authentic taste . Sihi in Kannada means sweet and hence the name Sihi Pongal . 

    Pongal is a South Indian breakfast .  I often prepare both Khara Pongal and Sweet pongal  together at home , as this is our family favourite combo .

    Preparing Pongal needs less time with very less preparations and can be made simultaneously with 2 pressure cookers to speed up the process , as I do.

    Try this duo combination of Khara Pongal and Sihi Pongal for a tasty , healthy and filling breakfast.

    This recipe is

    • Simple to make
    • Quick and Easy
    • Healthy and nutritious
    • Tasty and Delicious

    Without much wasting your time, let me take you to recipe and other details !

    How to make Sihi Pongal :

    Rinse well moongdal and rice well for 3-4 times.

    Soak Moong dal and rice together for 10 -15 minutes.

    Drain water and keep it aside.

    In a pressure cooker, Heat 1.5 tablespoon ghee,

    Add raisins and cashews ,fry till golden and keep it aside.

    In the same pressure cooker , add moong dal , rice and cloves , fry on low flame for about 3- 4 minutes till water content evaporates completely .

    Add turmeric powder , optional , mix well everything.

    Now add in ½ Cup  warm milk and 2 cups of hot water.

    Pressure cook for 1 whistles on a medium flame. Allow pressure to settle down on its own.

    Once pressure settles,  add powdered jaggery , grated dry coconut and ghee / clarified butter .

    Mix well , everything .

    Regulate flame to low and cook for about 3-4 minutes ,

    Pongal sligthly thickens.

    Turn off the stove.  Add fried cashews , rasins,  cardamom powder, nutmeg and edible camphor (Pacha Karpura).

    Mix well  everything and serve hot or warm.

    This post has been updated from the archives, was first published in Feb 2014

    You might also like

    • Rava Pongal
    • Huggi Anna | how to make Huggi
    • Bisi Bele Bath Recipe | Hot Lentil Rice -Karnataka Style
    • Khara Pongal

    Recipe Card

    sweet pongal recipe

    Sihi Pongal | Sweet Pongal Recipe

    Sihi Pongal | Sweet Pongal is a tasty South Indian dessert made with split moong dal , rice , jaggery and ghee. Its specially made during harvest festival -Sankaranti in India
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Sweets
    Cuisine: Andhra, Karnataka, South India, Tamil Nadu
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Soaking Time: 15 minutes
    Total Time: 40 minutes
    Servings : 3 People
    Calories / Serving : 398
    Author: Muktha H S

    Ingredients 

    • ¼ Cup Split moong dal / split green gram - de skinned
    • ¼ Cup Rice - any variety
    • 3.5 tablespoon Ghee / Clarified Butter - divided into 1.5 + 2 Tbsp
    • 1 tablespoon Raisins
    • 10 no's Cashews - split
    • 2 no's Cloves
    • ⅛ teaspoon Turmeric Powder , optional
    • ½ Cup Jaggery Powder
    • ¼ Cup Dry Coconut
    • ½ Cup Milk - warm
    • 2 Cups Water - hot
    • ½ teaspoon Cardamom Powder
    • 1 Pinch Nutmeg - grated
    • 1 Pinch Edible Camphor - if available

    Instructions

    • Rinse well moong dal and rice well for 3-4 times.
    • Soak Moong dal and rice together for 10 -15 minutes.
    • Drain water and keep it aside.
    • In a pressure cooker, Heat 1.5 tablespoon ghee, add raisins and cashews ,fry till golden and keep it aside.
    • In the same pressure cooker , add moong dal , rice and cloves , fry on low flame for about 3-4 minutes till water content evaporates completely .
    • Add turmeric powder , optional , mix well everything.
    • Now add in ½ Cup warm milk and 2 cups of hot water.
    • Pressure cook for 1 whistles on a medium flame. Allow pressure to settle down on its own.
    • Once pressure settles, add powdered jaggery , grated dry coconut and ghee / clarified butter . Mix well , everything .
    • Regulate flame to low and cook for about 3-4 minutes , until pongal sligthly thickens.
    • Turn off the stove. Add fried cashews , rasins, cardamom powder, nutmeg and edible camphor (Pacha Karpura).
    • Mix well everything and serve hot or warm.

    Video

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    Notes

    • I have used ½  cup of powdered jaggery. You can increasse or decreasse sweetness as per your taste.
    • Edible camphot wasnt available with me  hence i have not added , Adding pinch of it enhaces the taste.
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    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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