Sugar-Free Sakarai Pongal

Indulge in the traditional sweetness of *Sugar-Free Sakarai Pongal*, a wholesome twist on the classic South Indian dessert. This creamy, festive dish is made with a comforting blend of protein-rich split yellow moong dal and tender raw rice, simmered in the richness of whole milk and infused with warm notes of cardamom and saffron. Sweetened naturally with stevia or erythritol, this pongal is a guilt-free delight that's perfect for health-conscious dessert lovers. Topped with golden fried cashews, plump raisins, and a hint of fragrant ghee, it offers a delightful medley of textures and flavors. Garnished with freshly grated coconut, this sugar-free variation captures the authentic essence of traditional Sakarai Pongal while being diabetic-friendly. Serve it warm as a festive treat or a comforting dessert for any occasion!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Once the pressure settles, open the cooker and mash the cooked rice and dal mixture lightly with a ladle for a creamy consistency.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Simmer the pongal for another 5 minutes on low, stirring occasionally.

Step 9

Finally, garnish with grated coconut and serve warm.

Nutrition Facts

Serving size	(1637.5g)

Amount per serving	% Daily Value*
Calories	1804.4

Total Fat 57.5g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 138.6mg	0%
Sodium 352.2mg	0%
Total Carbohydrate 261.2g	0%
Dietary Fiber 13.7g	0%
Total Sugars 43.9g
Protein 57.7g	0%

Vitamin D 214.7IU	0%
Calcium 823.8mg	0%
Iron 10.3mg	0%
Potassium 2556.7mg	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: 28.9%

Protein: 12.9%

Carbs: 58.3%