Low Fat Sakarai Pongal

Indulge in the rich, festive flavors of **Low Fat Sakarai Pongal**, a lighter take on the traditional South Indian dessert that perfectly balances indulgence and health. This creamy dish combines fragrant **moong dal** and **raw rice**, cooked to perfection with **skimmed milk**, and sweetened naturally with **jaggery** for a wholesome touch. Infused with the warm aroma of **cardamom** and the golden hue of **saffron strands**, every spoonful is a treat for your senses. A touch of **ghee** enhances the flavor, while roasted **cashew nuts** and **raisins** bring delightful crunch and sweetness. Ready in just under an hour, this low-fat version of Sakarai Pongal is perfect for festivals, celebrations, or as a satisfying dessert served warm. It's a guilt-free way to enjoy an iconic Indian sweet dish while celebrating vibrant traditions!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Raw rice
• 0.25 cup Moong dal
• 0.75 cup Jaggery
• 4 cups Water
• 0.5 cup Skimmed milk
• 0.5 teaspoon Cardamom powder
• 1 tablespoon Cashew nuts
• 1 tablespoon Raisins
• 1 teaspoon Ghee (clarified butter)
• 2 tablespoons Warm water
• 5 units Saffron strands

Directions

Step 1

Rinse the raw rice and moong dal together under running water until the water runs clear.

Step 2

In a pressure cooker, add the washed rice and moong dal, along with 4 cups of water and the skimmed milk. Close the lid and cook on a medium flame for 3 whistles or until the mixture is soft and mushy.

Step 3

While the rice mixture is cooking, dissolve the jaggery in 2 tablespoons of warm water in a separate pan. Heat gently and stir until the jaggery completely dissolves. Strain to remove impurities and set aside.

Step 4

Once the steam releases from the pressure cooker naturally, open the lid and mash the cooked rice and dal mixture slightly for a smoother texture.

Step 5

Add the jaggery syrup to the rice and dal mixture in the cooker and cook on a low flame for 5 to 7 minutes until everything is well combined.

Step 6

In a small pan, heat 1 teaspoon of ghee and roast the cashew nuts until golden brown. Add the raisins and saute until they puff up. Add these roasted nuts and raisins to the pongal.

Step 7

Add the cardamom powder and soak the saffron strands in 1 tablespoon of warm water and add them to the pongal. Stir well to combine.

Step 8

Cook for another 2 to 3 minutes on low flame, stirring occasionally to prevent sticking, until the pongal reaches a slightly thick but creamy consistency.

Step 9

Serve the Low Fat Sakarai Pongal warm as a delightful dessert or as part of a festive meal.

Nutrition Facts

Serving size	(1564.8g)

Amount per serving	% Daily Value*
Calories	1753.5

Total Fat 10.8g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 14.5mg	0%
Sodium 252.4mg	0%
Total Carbohydrate 388.8g	0%
Dietary Fiber 11.8g	0%
Total Sugars 207.0g
Protein 31.4g	0%

Vitamin D 50.2IU	0%
Calcium 723.2mg	0%
Iron 17.2mg	0%
Potassium 2216.6mg	0%

*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.

Source of Calories

Fat: 5.5%

Protein: 7.1%

Carbs: 87.5%