Nut-Free Sweet Pongal
Delight in the comforting sweetness of Nut-Free Sweet Pongal, a traditional South Indian dessert that’s perfect for festivals or any special occasion. This nut-free version combines the creamy richness of short grain rice and yellow moong dal, sweetened with golden jaggery for an authentic, earthy flavor. Enhanced with fragrant cardamom, a touch of edible camphor, and optional saffron strands, every bite offers a burst of aromatic bliss. Topped with golden raisins sautéed in ghee, this recipe is indulgent yet accessible, catering to those with nut allergies while preserving the charm of the classic dish. Ready in just 40 minutes, this wholesome treat is best enjoyed warm and makes an irresistible addition to your festive spread.
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Recipe Information
Ingredients
- 0.5 cup Raw rice (short grain preferred, e.g., Sona Masoori)
- 0.25 cup Yellow moong dal (split yellow lentils)
- 0.75 cup Jaggery (grated or powdered)
- 2.5 cups Water
- 2 tablespoons Ghee (clarified butter)
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Raisins
- 1 pinch Edible camphor (optional, for authentic flavor)
- 5 strands Saffron strands (optional)
Instructions
Rinse the rice and moong dal thoroughly under running water until the water runs clear, then drain.
In a heavy-bottomed pan or pressure cooker, combine the rinsed rice and moong dal with 2.5 cups of water.
Cook the mixture on medium heat until both the rice and dal are soft and mushy. If using a pressure cooker, cook for 3-4 whistles.
While the rice and dal are cooking, dissolve the grated or powdered jaggery in 1/4 cup of warm water. Strain the mixture to remove impurities, if needed, and set aside.
Once the rice and dal are cooked, mash them lightly with the back of a spoon for a creamy consistency.
Place the pan with the cooked rice-dal mixture over low heat. Add the jaggery water and mix well.
Cook the mixture for 3-5 minutes, stirring occasionally, until the jaggery is fully incorporated and the pongal thickens slightly.
Add cardamom powder, saffron strands (if using), and a pinch of edible camphor (if using) to enhance the flavor. Mix well.
In a small pan, heat ghee over medium heat. Add the raisins and sauté until they puff up. Remove from heat.
Pour the ghee and fried raisins over the Sweet Pongal. Stir to combine.
Serve warm as a delicious dessert or festive treat.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 202.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2869 mg | 61% | |
*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.
