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Sihi Huggi

  • Duration:
  • Serves: people

Authenticity Slice

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.

Trivia Tadka

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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