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 , Bellada anna (jaggery Rice) , Pumpkin Khichadi , Moongdal Payasam and Hesarubele Kosambari ( Moong dal salad)
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 !
Watch Video
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
Recipe Card
Sihi Pongal | Sweet Pongal Recipe
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
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.
Leave a Reply