Dairy-Free Sweet Pongal
Indulge in the rich flavors of Dairy-Free Sweet Pongal, a delightful twist on the traditional South Indian dessert perfect for festivals or everyday cravings. This plant-based version features tender rice and yellow moong dal cooked to perfection, sweetened naturally with jaggery, and enriched with creamy coconut milk for a luscious texture. The warm spice of cardamom blends harmoniously, while golden roasted cashews and plump raisins add irresistible crunch and sweetness. Made entirely without dairy, this comforting dish is vegan-friendly and ideal for special diets. Serve it warm and let its aromatic, melt-in-your-mouth goodness brighten your celebrations or nourish your soul.
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Recipe Information
Ingredients
- 0.5 cup Raw rice
- 0.25 cup Yellow moong dal
- 3 cups Water
- 0.75 cup Jaggery (grated or powdered)
- 0.5 cup Coconut milk
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Cashews
- 1 tablespoon Raisins
- 2 tablespoons Coconut oil
- 1 pinch Pinch of salt
Instructions
Rinse the raw rice and yellow moong dal thoroughly under running water until the water runs clear.
In a pressure cooker or a heavy-bottomed pot, combine the rinsed rice, moong dal, and 3 cups of water.
Cook until the rice and dal are soft and mushy. If using a pressure cooker, cook for 3-4 whistles. If using a pot, simmer on low heat for 20-25 minutes, stirring occasionally to prevent sticking.
While the rice and dal are cooking, melt the jaggery in 1/4 cup of water over medium heat in a separate pan. Strain the jaggery syrup to remove any impurities and set aside.
Once the rice and dal are fully cooked, mash them lightly with the back of a spoon for a smooth consistency.
Add the jaggery syrup to the cooked rice-dal mixture and mix well. Cook on low heat for 5-7 minutes, stirring frequently.
Next, stir in the coconut milk, cardamom powder, and a pinch of salt. Mix thoroughly and cook for 2-3 minutes. Turn off the heat.
In a small pan, heat coconut oil and roast the cashews until golden brown, then add the raisins and sauté until they puff up. Remove from heat.
Garnish the Sweet Pongal with the roasted cashews and raisins. Serve warm as a festive dessert or a comforting treat.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 200.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3029 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
