Low Sodium Sakarai Pongal
Elevate your festive celebrations with this indulgent yet heart-smart take on the classic South Indian dessert—Low Sodium Sakarai Pongal. Perfectly crafted for those seeking to cut back on sodium without compromising flavor, this dish combines tender cooked rice and yellow moong dal with the natural sweetness of jaggery, infused with aromatic cardamom and saffron for a comforting, melt-in-your-mouth experience. A generous touch of ghee enhances the rich, nutty flavor, while golden cashews and plump raisins add delightful texture and visual appeal. With minimal preparation, this guilt-free treat is simmered to perfection, making it an excellent choice for festive feasts or a wholesome dessert option. Serve it warm, garnished with extra nuts, and savor the magic of every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw rice
- 0.25 cup Yellow moong dal (split yellow gram)
- 1 cup Jaggery (powdered)
- 0.25 cup Ghee (clarified butter)
- 2 tablespoons Cashew nuts
- 2 tablespoons Raisins
- 0.5 teaspoon Cardamom powder
- 10 strands Saffron strands
- 4 cups Water
- 0.5 cup Milk
Instructions
Start by rinsing the rice and moong dal together under running water until the water runs clear. This helps to remove excess starch.
In a pressure cooker, add the washed rice and moong dal, along with 4 cups of water. Cook for 3 to 4 whistles or until the mixture becomes soft and mushy.
While the rice and dal are cooking, heat a pan over medium heat and add ghee. Once hot, add the cashew nuts and fry them until they turn golden brown. Remove them and set aside.
In the same pan, add the raisins and fry until they puff up. Remove and set aside with the cashew nuts.
Once the pressure cooker cools down naturally, open the lid and mash the cooked rice and dal mixture lightly if necessary.
Dissolve the jaggery in half a cup of water. Heat it until it melts completely, then filter to remove any impurities. Add the filtered jaggery syrup to the cooked rice and dal mixture and mix well.
Place the cooker back on low heat and add the milk, cardamom powder, and saffron strands. Stir continuously to combine all the ingredients well. Allow this to simmer for about 5 minutes until the flavors meld together.
Add the fried cashew nuts and raisins into the pongal and mix well. Simmer for an additional 2 minutes to let the flavors infuse.
Finally, turn off the heat and serve the Sakarai Pongal warm, garnished with additional nuts if desired.
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 458.0 g | 167% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 269.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 554 mg | 43% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1703 mg | 36% | |
*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.
