Saturday, January 5, 2013

Sweet Rava Huggi (Samolina sweet Pongal)

Huggi as we call is also known as pongal/kichidi. It is healthy and protein contain energetic dish. Huggi is done using rice/broken wheat/rava/semolina etc. I have prepared this Huggi with medium size rava, jaggery and moong dal.

 Huggi is normally done during the month of Dhanurmasa (December 15 to January 15). For Makara Sankranthi day " Huggi (Pongal) " is prepared using the fresh rice which is ready to harvest. Celebrating Pongal is to say thanks to God for taking care of the grain and people who are depend on the grains.
There are two varieties of Huggi. One is Khara (Spicy) and the other one is sweet huggi/pongal.
Normally Raw rice is used to prepare Huggi. I have used rava/semolina and prepared this Huggi.
It is an easy and yummy dish and helps to satisfy your  sweet taste bud I am sure.
Let us see the recipe Now:

Things Needed :

Rava : 1 Cup .( Medium sized).
Moong Daal : 1 Cup.
Jaggery : 1/2 cup.
Ghee : 4 to 6 Table spoons.
Cardamom : 6 to 8 pods.
Cashew Nuts ; 2 table spoons. ( cut ones).
Raisins : 1 Table spoon.
Coconut: 1 cup. ( fresh and grated ).
Water : 2 cups.


1. Wash and boil Moong Daal with required water and keep it aside.
3. Powder cardamom and keep it aside. ( Remove the outer skin before powdering).
3. Keep a pan on the fire and heat. Put 2 table spoons of ghee and put cashew nuts , raisins and fry.
4. Now add rava and fry  until raw smell disappears. ( At least 5 minutes on medium flame).
5. Add boiling water to it and mix it thoroughly, leave it for cooking for 1 minute.
6. Add jaggery, boiled moong daal and mix until  the whole mixture thickens.

7. Add coconut and put the remaining ghee and serve hot Sweet Rava Pongal .

Note : 

Must fry Rava on a low flame.  Easy way to powder the cardamom is to  dry grind  cardamom with little sugar. ( Do not forget to remove the outer skin of the cardamom). Adding coconut is an optional, but it helps to give a better taste and aroma to the sweet huggi.  Grate or powder jaggery before adding . This helps the jaggery to be mixed well with rava and moong daal .   Can use  cooked raw rice instead of Rava.
Time : 20 Minutes
Serves : 3 to 4.  


  1. nice piece of information, I had come to know about your internet site from my friend vinay, delhi,i have read atleast 12 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new post, once again hats off to you! Thanx a ton once again, Regards, chakkara pongal recipe

  2. Thanks Nasreen Basu..for the lovely comments about my blog....really loved reading the words...
    All I can these words keeps me in high spirit..and encourages me to go forward.
    Thanks so much once again...


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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