Classic Karnataka sweet — sihi pongal made with sweet pongal Karnataka.
Ingredients
- sweet pongal Karnataka
- 3/4 cup sugar or jaggery
- 3 tbsp ghee
- 1/2 tsp cardamom powder
- 2 tbsp cashews
Method
About halwa: Halwa is a dense, fudgy sweet made by slow-cooking sweet pongal Karnataka in ghee. Offered as temple prasad and served at festivals. Famous in All Karnataka. Karnataka sweet pongal for Sankranti Offered as prasad during Pongal, Sankranti.
Prepare sweet pongal Karnataka: Wash 1 cup raw rice and 1/4 cup moong dal.
Heat ghee: Heat 3 tablespoons ghee in a heavy-bottomed kadai on medium heat.
Begin cooking: Add prepared sweet pongal Karnataka to hot ghee. Stir continuously to coat. The mixture will look loose initially.
Add sugar: Add 3/4 cup sugar and 1/4 cup water. Stir until dissolved. Reduce to medium-low.
Cook with patience: Cook on medium-low, stirring continuously, for 20 to 35 minutes. Will progress: watery ? thick paste ? pulling away from sides. Never stop stirring.
Watch for colour: Halwa darkens as sugars caramelise — this deepening colour means the flavour is developing beautifully.
Ghee separation: Halwa is nearly ready when ghee separates visibly around the edges.
Add flavourings: Add 1/2 teaspoon cardamom powder and saffron soaked in 2 tablespoons warm milk. Stir in fried cashews.
Consistency test: Press a small amount between thumb and forefinger — it should not stick and should hold its shape.
Serve: Serve warm. Press into a greased tray and cut into squares, or serve directly. Keeps at room temperature 2 days.