Nut-Free Sakarai Pongal
Experience the rich and comforting flavors of Nut-Free Sakarai Pongal, a delectable twist on the traditional South Indian sweet dish that's perfect for festive celebrations or as a cozy dessert. This nut-free version is infused with the natural sweetness of jaggery, aromatic cardamom, and a subtle hint of saffron, ensuring every spoonful is bursting with warmth and flavor. Tender rice and moong dal form the creamy base, while sautéed raisins and crunchy nut-free alternatives, like pumpkin seeds or roasted coconut chips, add delightful textures. Made with ghee for that classic, indulgent touch, this recipe is prepared without nuts, making it ideal for those with dietary restrictions. Quick to assemble in just under an hour, Nut-Free Sakarai Pongal pairs beautifully with a holiday feast or stands alone as a crowd-pleasing treat.
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Recipe Information
Ingredients
- 1 cup Raw rice
- 0.25 cup Moong dal (yellow split gram)
- 1 cup Jaggery
- 0.25 cup Ghee (clarified butter)
- 3 cups Water
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Raisins
- 2 tablespoons Cashew alternatives (such as pumpkin seeds or roasted coconut chips)
- 0.5 teaspoon Saffron strands
- 1 pinch Salt
Instructions
Rinse the raw rice and moong dal together under running water until the water runs clear.
In a heavy-bottomed pan, add the rinsed rice and moong dal along with 3 cups of water and a pinch of salt.
Cook the rice and dal mixture over medium heat until they become soft and well-cooked, approximately 20-25 minutes. Stir occasionally to prevent sticking.
In a separate pan, add the jaggery with 1/4 cup of water and heat until the jaggery has completely dissolved. Strain to remove any impurities, then set aside.
Once the rice and dal are cooked, pour the jaggery syrup into the mixture and stir well. Allow it to simmer for 5 minutes, stirring continuously.
In a small pan, heat the ghee over low heat. Add the cardamom powder, raisins, and your chosen cashew alternatives (e.g., pumpkin seeds or roasted coconut chips) and sauté for about 2-3 minutes until the raisins plump up.
Add the ghee mixture into the simmering pongal and stir to combine all the ingredients thoroughly.
Sprinkle the saffron strands into the pongal and mix well.
Allow the pongal to cook for another 5 minutes, stirring occasionally, until the flavors meld together.
Serve warm as a delightful dessert or festive offering.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 50% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 456.3 g | 166% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 269.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2525 mg | 54% | |
*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.
