Name: Sihi Pongal | Sweet Pongal Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 40 min
Ingredients: ¼ Cup Split moong dal / split green gram (de skinned); ¼ Cup Rice (any variety); 3.5 Tbsp Ghee / Clarified Butter (divided into 1.5 + 2 Tbsp); 1 Tbsp Raisins; 10 no's Cashews (split); 2 no's Cloves; 1/8 Tsp Turmeric Powder , optional; ½ Cup Jaggery Powder; ¼ Cup Dry Coconut; ½ Cup Milk (warm); 2 Cups Water (hot); ½ Tsp Cardamom Powder; 1 Pinch Nutmeg (grated); 1 Pinch Edible Camphor (if available)

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Sihi Pongal | Sweet Pongal or Sakkarai Pongal recipe with step by step photos and short video . 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

As 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 style of making sweet pongal with Jaggery , ghee and milk. It tastes delicious , believe 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.

Also other Makar Sankranti Sweet recipes on blog are :

RECIPE CARD FOR SIHI PONGAL |SWEET PONGAL | SAKKARAI PONGAL :

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 1 vote

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 Tbsp Ghee / Clarified Butter - divided into 1.5 + 2 Tbsp
1 Tbsp Raisins
10 no's Cashews - split
2 no's Cloves
1/8 Tsp Turmeric Powder , optional
½ Cup Jaggery Powder
¼ Cup Dry Coconut
½ Cup Milk - warm
2 Cups Water - hot
½ Tsp 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 Tbsp 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 1/2 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 1/2 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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