Low Fat Sakarai Pongal
Indulge in the rich yet guilt-free flavors of Low Fat Sakarai Pongal, a lighter twist on the classic South Indian festive dessert. This comforting sweet rice dish combines the wholesome goodness of raw rice, protein-packed moong dal, and natural sweetness of jaggery, with the creaminess of skimmed milk for a lower fat alternative. Enhanced with the aromatic touch of cardamom, saffron strands, and a modest amount of ghee-roasted cashews and raisins, this recipe is perfect for celebrations or as a healthy treat. Ready in under an hour, it delivers all the traditional flavor with minimal fat, making it a heartwarming dish that’s both nutritious and satisfying. Serve it warm to fully enjoy its irresistible, melt-in-your-mouth texture! Ideal for festive occasions or as a soul-soothing dessert.
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Recipe Information
Ingredients
- 1 cup Raw rice
- 0.25 cup Moong dal
- 0.75 cup Jaggery
- 4 cups Water
- 0.5 cup Skimmed milk
- 0.5 teaspoon Cardamom powder
- 1 tablespoon Cashew nuts
- 1 tablespoon Raisins
- 1 teaspoon Ghee (clarified butter)
- 2 tablespoons Warm water
- 5 units Saffron strands
Instructions
Rinse the raw rice and moong dal together under running water until the water runs clear.
In a pressure cooker, add the washed rice and moong dal, along with 4 cups of water and the skimmed milk. Close the lid and cook on a medium flame for 3 whistles or until the mixture is soft and mushy.
While the rice mixture is cooking, dissolve the jaggery in 2 tablespoons of warm water in a separate pan. Heat gently and stir until the jaggery completely dissolves. Strain to remove impurities and set aside.
Once the steam releases from the pressure cooker naturally, open the lid and mash the cooked rice and dal mixture slightly for a smoother texture.
Add the jaggery syrup to the rice and dal mixture in the cooker and cook on a low flame for 5 to 7 minutes until everything is well combined.
In a small pan, heat 1 teaspoon of ghee and roast the cashew nuts until golden brown. Add the raisins and saute until they puff up. Add these roasted nuts and raisins to the pongal.
Add the cardamom powder and soak the saffron strands in 1 tablespoon of warm water and add them to the pongal. Stir well to combine.
Cook for another 2 to 3 minutes on low flame, stirring occasionally to prevent sticking, until the pongal reaches a slightly thick but creamy consistency.
Serve the Low Fat Sakarai Pongal warm as a delightful dessert or as part of a festive meal.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 207.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 723 mg | 56% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2217 mg | 47% | |
*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.
