Soy-Free Sakarai Pongal
Dive into the delightful world of traditional South Indian desserts with this Soy-Free Sakarai Pongal recipe, a luscious and wholesome treat perfect for festive occasions or a comforting indulgence any day. Made with short-grain rice, split yellow moong dal, and the earthy sweetness of jaggery, this dish delivers rich, caramelized flavors balanced by fragrant notes of cardamom, nutmeg, and cloves. A generous drizzle of golden ghee brings a luxurious touch, while roasted cashews and raisins add an irresistible crunch and sweetness. Free from soy and packed with nutrient-rich ingredients, this aromatic pudding is cooked to a creamy perfection in under an hour, making it an easy, yet deeply satisfying dessert. Serve it warm and let the aromatic spices and natural sweetness elevate your senses!
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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
Directions
Step 1
Rinse the rice and moong dal together under cold water until the water runs clear.
Step 2
In a medium-sized saucepan, add the rinsed rice and moong dal with 3 cups of water.
Step 3
Place the saucepan over medium heat, cover it, and let it cook until the rice and dal are soft and mushy, about 20 minutes.
Step 4
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.
Step 5
Once the rice and dal are cooked, add the jaggery syrup to the mixture and stir well.
Step 6
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.
Step 7
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.
Step 8
Continue cooking the Sakarai Pongal on low heat for another 5 to 10 minutes to allow the flavors to meld together.
Step 9
Remove from heat and let it rest for a few minutes before serving warm.
Nutrition Facts
| Serving size | (1251.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1731.6 |
| Total Fat 52.3g | 0% |
| Saturated Fat 28.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 109.1mg | 0% |
| Sodium 248.7mg | 0% |
| Total Carbohydrate 302.8g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 201.7g | |
| Protein 21.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 318.9mg | 0% |
| Iron 26.5mg | 0% |
| Potassium 3027.5mg | 0% |
Source of Calories