Sugar-Free Sakarai Pongal
Indulge guilt-free with this delicious Sugar-Free Sakarai Pongal, a healthier twist on the classic South Indian sweet dish. Made with wholesome ingredients like rice, split yellow moong dal, and rich whole milk, this recipe uses natural sweeteners such as stevia or erythritol to offer a low-calorie yet flavorful treat. Infused with aromatic cardamom, saffron, and the richness of ghee-fried cashews and raisins, this creamy dessert is perfect for festive occasions or a comforting dessert option. The addition of grated coconut as a garnish enhances the texture and taste, making every bite a delightful experience. Easy to prepare in under an hour, this sugar-free version of sakarai pongal is ideal for those seeking a diabetic-friendly or health-conscious alternative without compromising on the traditional flavors. Serve it warm to relish the authentic goodness!
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Recipe Information
Ingredients
- 1 cup Raw rice
- 0.5 cup Split yellow moong dal
- 2 cups Whole milk
- 3 cups Water
- 0.25 cup Natural sweetener like stevia or erythritol
- 2 tablespoons Cashew nuts
- 2 tablespoons Raisins
- 2 tablespoons Ghee
- 0.5 teaspoon Cardamom powder
- 1 pinch Saffron strands
- 2 tablespoons Grated coconut
Instructions
Rinse the rice and moong dal together under running water until the water runs clear. Drain well.
In a heavy-bottomed pan, dry roast the moong dal on low heat for about 2-3 minutes until it releases a nutty aroma. Add the rinsed rice to the pan and stir for an additional 1 minute.
Combine the roasted rice and dal mixture with milk and water in a pressure cooker. Cook on medium heat until you get 3 whistles. Turn off the heat and let the pressure release naturally.
Once the pressure settles, open the cooker and mash the cooked rice and dal mixture lightly with a ladle for a creamy consistency.
In a small pan, heat ghee over medium heat. Fry the cashews until golden brown, and then add the raisins. Fry for another 30 seconds until the raisins puff up. Set aside.
To the mashed rice and dal mixture, add the natural sweetener, cardamom powder, a pinch of saffron (soaked in a tablespoon of warm milk for deeper color), and the fried cashews and raisins along with the ghee.
Mix everything well until fully incorporated, and the pongal reaches a glossy and thick consistency. Adjust sweetness according to taste, adding more sweetener if desired.
Simmer the pongal for another 5 minutes on low, stirring occasionally.
Finally, garnish with grated coconut and serve warm.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 43.9 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 824 mg | 63% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2557 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.
