Vegan Sweet Pongal
Indulge in the comforting sweetness of Vegan Sweet Pongal, a traditional South Indian dessert with a plant-based twist! This creamy and aromatic delicacy combines short-grain rice and split yellow moong dal cooked to perfection, infused with the rich essence of jaggery, coconut milk, and cardamom. The dish is finished with a golden garnish of toasted cashews and plump raisins fried in fragrant coconut oil, adding a delightful crunch and sweetness to every bite. With its simple ingredients and straightforward preparation, Vegan Sweet Pongal is the perfect dessert for festive occasions or a cozy treat to enjoy any day. Prepare this easy and wholesome dairy-free recipe in under 45 minutes and savor the authentic flavors of Indian cuisine in a vegan-friendly avatar!
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Recipe Information
Ingredients
- 0.5 cup Rice (short-grain or parboiled)
- 0.25 cup Split yellow moong dal (mung bean)
- 2.5 cups Water
- 0.5 cup Jaggery (powdered or grated)
- 0.5 cup Coconut milk
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Cashews
- 2 tablespoons Raisins
- 2 tablespoons Coconut oil
- n/a Pinch of salt
Instructions
Wash the rice and moong dal thoroughly under running water until the water runs clear.
In a medium saucepan or pressure cooker, combine the washed rice, moong dal, and 2.5 cups of water.
Cook the mixture until the rice and dal are soft. In a pressure cooker, this typically requires 3 to 4 whistles. If using a regular pot, simmer on medium heat for 20–25 minutes, stirring occasionally.
While the rice and dal are cooking, dissolve the jaggery in 1/4 cup of water over low heat in a separate pan. Once dissolved, strain to remove any impurities and set the jaggery syrup aside.
Once the rice and dal are fully cooked, mash them slightly using a spoon or ladle to achieve a creamy texture.
Add the prepared jaggery syrup to the mashed rice and dal mixture, stirring well to combine. Allow it to simmer for 5 minutes on low heat.
Stir in the coconut milk, cardamom powder, and a pinch of salt. Mix thoroughly and cook for 2–3 minutes, ensuring the mixture is well blended. Turn off the heat.
Heat the coconut oil in a small pan. Add the cashews and fry until golden brown. Remove the cashews and set aside.
In the same pan, add the raisins and fry until they puff up. Remove and set aside with the cashews.
Garnish the sweet pongal with the fried cashews and raisins. Serve warm for the best taste.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 30.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 320 mg | 7% | |
*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.
