Sweet Pongal/Sihi Pongal

Ingredients:

• Jaggery: 1/2 glass
• Water: 2 Glasses
• Cardamom: 2 (crushed)
• Grated Dry Coconut/Desiccated Coconut: 3 tbsp

Note: You can also use sugar instead of jaggery but it will not give the same taste.

For Tempering/Tadka:

• Raisins:  8
• Cashew Nuts: 10
• Clarified Butter/Ghee: 2tbsp

To Pressure Cook:

• Rice: 1/2 glass
• Split Mung Beans/Moong Dal/Hesaru Bele: 3 tbsp
• Water: 2 glasses

Method:

To Pressure Cook:

• Dry roast split mung beans until it turns golden brown.
• Pressure cook the rice, split mung beans & water for 3 whistles.
• Let it cool before opening the lid.
• In a pan add water & Jaggery. Let jaggery melt & when it starts boiling.
• Add cooked rice & split mung beans, mix well.
• Add desiccated coconut.
• Keep stirring in between to avoid sticking to bottom.
• Cook till water evaporates & it reaches semi liquid state.

Note: Add more jaggery if you need more sweet.

For Tempering/Tadka:

• Heat the ghee in a tempering pan.
• Add Cashew nuts fry till it gets slightly light brown on the edges.
• Add raisins fry till pops up like a balloon & changes color slightly.
• Pour this on the top of the rice, stir well.
• Sweet pongal/Sihi pongal is ready.
• Serve hot with ghee on top of it.

You can also try:

Spicy pongal/Khara Pongal. 

Coconut Dip/Coconut Chutney for Spicy Pongal

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

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