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
Servings 3 People
Calories 398kcal
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.
Nutrition
Calories: 398kcal