Low Sodium Sakarai Pongal

Indulge in the comforting sweetness of **Low Sodium Sakarai Pongal**, a traditional South Indian dessert reimagined for a heart-healthy twist without compromising on flavor. This easy-to-make recipe combines soft-cooked rice and yellow moong dal with the caramel richness of jaggery, all infused with aromatic cardamom and a touch of saffron for a festive glow. Enhanced with golden-fried cashews and plump raisins sautéed in ghee, this low-sodium variation ensures you can enjoy a wholesome, guilt-free treat. Perfect for celebrations or as a cozy dessert, this creamy, spiced pongal is ready in just 40 minutes and pairs beautifully with a warm cup of chai. Rich in tradition and taste, it’s a must-try for anyone craving a decadent yet mindful indulgence!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Raw rice
• 0.25 cup Yellow moong dal (split yellow gram)
• 1 cup Jaggery (powdered)
• 0.25 cup Ghee (clarified butter)
• 2 tablespoons Cashew nuts
• 2 tablespoons Raisins
• 0.5 teaspoon Cardamom powder
• 10 strands Saffron strands
• 4 cups Water
• 0.5 cup Milk

Directions

Step 1

Start by rinsing the rice and moong dal together under running water until the water runs clear. This helps to remove excess starch.

Step 2

In a pressure cooker, add the washed rice and moong dal, along with 4 cups of water. Cook for 3 to 4 whistles or until the mixture becomes soft and mushy.

Step 3

While the rice and dal are cooking, heat a pan over medium heat and add ghee. Once hot, add the cashew nuts and fry them until they turn golden brown. Remove them and set aside.

Step 4

In the same pan, add the raisins and fry until they puff up. Remove and set aside with the cashew nuts.

Step 5

Once the pressure cooker cools down naturally, open the lid and mash the cooked rice and dal mixture lightly if necessary.

Step 6

Dissolve the jaggery in half a cup of water. Heat it until it melts completely, then filter to remove any impurities. Add the filtered jaggery syrup to the cooked rice and dal mixture and mix well.

Step 7

Place the cooker back on low heat and add the milk, cardamom powder, and saffron strands. Stir continuously to combine all the ingredients well. Allow this to simmer for about 5 minutes until the flavors meld together.

Step 8

Add the fried cashew nuts and raisins into the pongal and mix well. Simmer for an additional 2 minutes to let the flavors infuse.

Step 9

Finally, turn off the heat and serve the Sakarai Pongal warm, garnished with additional nuts if desired.

Nutrition Facts

Serving size	(1673.3g)

Amount per serving	% Daily Value*
Calories	2590.4

Total Fat 72.0g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 162.5mg	0%
Sodium 286.5mg	0%
Total Carbohydrate 458.0g	0%
Dietary Fiber 8.7g	0%
Total Sugars 269.7g
Protein 34.2g	0%

Vitamin D 53.7IU	0%
Calcium 554.5mg	0%
Iron 20.1mg	0%
Potassium 1702.7mg	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: 24.8%

Protein: 5.2%

Carbs: 70.0%