Huggi ( sweet pongal) recipe

Ingredients

Rice —2 cups
Moong dhal ( hesaru belle)—1 cup
Jaggery powder( Bella//gud)—2 cups
 Sugar —3 tablespoon
Ghee —1/4 cup or more
Milk—1 cup
Water —4 to 5 cups
Cloves (lavanga)—5
Saffron strands (Kesari dala)—1 big pinch
Cashews (godambi)—2 tablespoon
Raisins (drakshi)—2 tablespoon
Ellaki (elaichi)—5 pods
Pachha karpoora(edible camphor)—a small pinch

Method 

Wash  both rice and hesaru belle in water .

Drain it

Take a pressure cooker,add 2 tablespoon of ghee ,add washed rice and hesaru belle fry for 3 to 4 minutes,on medium heat .

Add in cloves.

Add 3 cups of water and milk to it and cook for 3 whistles.

When the pressure reduces,open the cooker and mash the rice and dhal lightly.

Now add the jaggery powder and sugar to the mashed rice and mix well.

( you can also make jaggery syrup to remove impurities from jaggery by straining it)

On low flame keep stirring adding little water.

Finally add saffron stands,and ghee and stir well.

Switch off the stove.

Fry both cashews and raisins in a laddle with 1 tablespoon of ghee until raisins puffs and cashews turns to light brown in colour.

Pour this over sweet pongal ,and add crushed cardamom powder (ellaki pudi ).also add in pacha karpoora.mix well.

Now sweet pongal is ready.

Note 

 The colour of the pongal depends on the colour of jaggery 

In this recipe i have used organic jaggery powder 

Adding too much pachha  karpoora gives bitterness to the pongal.so add just a small pinch.

The quantity of ghee used enhances the taste and texture of pongal.

The pongal becomes thicker after cooling,so make sure to make it little watery consistency.