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Sihi huggi and Kharada huggi / Sweet and spicy pongal

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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)
Then add cooked rice and dal to jaggery syrup, and stir continuously to avoid burnt.
Add little more water and cook if rice becomes thick.

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.


TIPS:

You may use Milk to cook Huggi/pongal

Check my blog for kharada huggi / spicy pongal

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