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 :
- Sakkare Acchu
- Hesarubele Gasagase Payasa
- Millet Carrot Kheer
- Rave Unde
- Godhi Chirroti | Atta Chirotti
- Godhi Hallbai
- Sihi Avalakki | Sweet Poha
RECIPE CARD FOR SIHI PONGAL |SWEET PONGAL | SAKKARAI PONGAL :
Sihi Pongal | Sweet Pongal Recipe
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
- ⅛ 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 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.
Step by Step Directions 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 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 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.
Serve hot or warm .
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