Soy-Free Sakarai Pongal
Indulge in the warm, comforting sweetness of Soy-Free Sakarai Pongal—a delightful South Indian dessert that's perfect for festive occasions or as a midweek treat! This refined alternative to traditional Sakarai Pongal features short-grain rice and split yellow moong dal cooked to creamy perfection, sweetened with earthy jaggery, and infused with aromatic cardamom, cloves, and a hint of nutmeg. The addition of roasted cashews and golden raisins sautéed in rich ghee creates a luscious texture and a burst of flavor in every bite. Completely soy-free, this recipe is a great option for dietary preferences while staying true to its authentic, nostalgic roots. Serve this warm and fragrant dish as a festive offering or pair it with a cup of chai for a soul-soothing dessert experience.
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Recipe Information
Ingredients
- 1 cup Short-grain rice
- 0.25 cup Split yellow moong dal
- 0.75 cup Jaggery (crushed or grated)
- 3 cups Water
- 3 tablespoons Ghee (clarified butter)
- 2 tablespoons Cashews
- 2 tablespoons Raisins
- 0.5 teaspoon Cardamom powder
- 2 Cloves
- 1 pinch Nutmeg (optional)
- 1 pinch Salt
Instructions
Rinse the rice and moong dal together under cold water until the water runs clear.
In a medium-sized saucepan, add the rinsed rice and moong dal with 3 cups of water.
Place the saucepan over medium heat, cover it, and let it cook until the rice and dal are soft and mushy, about 20 minutes.
In the meantime, dissolve the jaggery in 1 cup of water over low heat in a separate small pan. Stir occasionally, and once dissolved, strain the mixture to remove impurities and set aside.
Once the rice and dal are cooked, add the jaggery syrup to the mixture and stir well.
In a small pan, heat the ghee. Add the cashews and roast until golden brown. Then add the raisins, and once they puff up, remove them from the heat.
Add the roasted cashews, raisins, cardamom powder, cloves, nutmeg (if using), and a pinch of salt to the rice and dal mixture. Stir to combine all the ingredients thoroughly.
Continue cooking the Sakarai Pongal on low heat for another 5 to 10 minutes to allow the flavors to meld together.
Remove from heat and let it rest for a few minutes before serving warm.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 201.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3028 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.
