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This delicious recipe has a certain rich milky flavour to it. You can perfect it by cooking the rice in milk directly over the gas stove to bring out its traditional flavour.
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The word ‘sihi’ means ‘sweet ’in Kannada. Huggi is a traditional dish prepared specially on Sankranti and offered as naivedyam to the Sun God. It also goes by the name of Paal Pongal in the Tamil cuisine.
- Split green gram (moong dal) (1/2 cup)
- Rice (1 cup)
- Milk (3 cups)
- Water (1 cup)
- Clarified butter (ghee) (2 tbsp)
- Sugar (1.5-2 cups)
- Cardamom (elaichi) (1-2 pods)
- Cashew nuts (kaju) (10)
- Raisins (kismis) (10)
- Saffron (kesar) (4–5 strands)
- Heat 1 tsp of ghee and roast rice and dal till they turn fragrant.
- Wash and soft-cook the rice and dal in milk and water mixture.
- Heat ghee in a kadhai and roast the dry fruits; set them aside.
- In the same kadhai, add 1 cup of water and allow it to come to a boil.
- Now add sugar and saffron, cardamom strands. Let the sugar melt and come to a 1-string consistency.
- Immediately add the cooked dal and rice mixture.
- Stir well to combine over a low flame.
- Adjust milk quantity if required.
- Switch off, and garnish with dry fruits.
- The yummy sihi huggi is ready to be served this festive season!
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