HOW TO MAKE SIHI HUGGI / SWEET PONGAL
Preparation
time: 20 min, Cooking time 40 min, Yield: serves 4-5
INGREDIENTS:
SI NO
|
CONTENTS
|
QUANTITY
|
1
|
RICE
|
1 CUP
|
2
|
YELLOW SPLIT MOONG DAL
|
½ CUP
|
3
|
MASHED JAGGERY
|
3 CUP
|
4
|
DRY COCONUT FLAKES
|
½ CUP
|
5
|
GHEE
|
2-3 TBSP
|
6
|
RAISINS
|
FEW
|
7
|
CASHEW NUTS
|
FEW
|
8
|
CARDAMOM POWDER
|
1/2 TSP
|
9
|
EDIBLE CAMPHOR
|
PINCH
|
10
|
SAFFRON STRANDS
|
8-10
|
11
|
CLOVES
|
4-5
|
METHOD:
Raost the yellow moong dal on medium heat with little ghee,till aromatic or slightly changes its color.
Wash the
rice, add roasted dal and 3cups of water.Cook till soft or pressure cook for about
3 -4 whistles.
Take a heavy bottom pan, add Mashed jaggery and 1/2cup of water,cloves, cardamom and bring it to boil, till jaggery melts completely, Cook on low- medium heat.( you may strain jaggery syrup to remove impurities)
Take a heavy bottom pan, add Mashed jaggery and 1/2cup of water,cloves, cardamom and bring it to boil, till jaggery melts completely, Cook on low- medium heat.( you may strain jaggery syrup to remove impurities)
Add dry
coconut, 2 tbsp. of ghee, and edible camphor, Saffron and mix. Allow all
the ingredients blend well.In a
separate pan fry cashew and raisins separately with ghee and keep it aside.
Finally add
cardamom powder and garnish with fried nuts and serve hot Sihi huggi with
dallops of ghee.
Check out my blog for kharada huggi / spicy pongal recipe.
Check out my blog for kharada huggi / spicy pongal recipe.
TIPS:
You may use Milk to cook Huggi/pongal
Check my blog for kharada huggi / spicy pongal
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