Vegan Sweet Pongal

Indulge in the comforting flavors of Vegan Sweet Pongal, a plant-based twist on the traditional South Indian festive dessert. This delightful recipe brings together creamy rice, protein-rich split yellow moong dal, and the caramel-like sweetness of jaggery, all elevated by the luscious addition of coconut milk and aromatic cardamom. Topped with golden-fried cashews and plump raisins sautéed in coconut oil, this vegan dessert is rich, wholesome, and irresistibly fragrant. Perfect for festivals, celebrations, or as a comforting treat, this recipe is easy to prepare in under 45 minutes and serves as a wonderful dairy-free and gluten-free option. Serve it warm to savor every creamy spoonful of this authentic vegan sweet pongal!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

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
• 0 n/a Pinch of salt

Directions

Step 1

Wash the rice and moong dal thoroughly under running water until the water runs clear.

Step 2

In a medium saucepan or pressure cooker, combine the washed rice, moong dal, and 2.5 cups of water.

Step 3

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.

Step 4

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.

Step 5

Once the rice and dal are fully cooked, mash them slightly using a spoon or ladle to achieve a creamy texture.

Step 6

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.

Step 7

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.

Step 8

Heat the coconut oil in a small pan. Add the cashews and fry until golden brown. Remove the cashews and set aside.

Step 9

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

Step 10

Garnish the sweet pongal with the fried cashews and raisins. Serve warm for the best taste.

Nutrition Facts

Serving size	(1069.5g)

Amount per serving	% Daily Value*
Calories	1258.6

Total Fat 36.7g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 233.9mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 6.6g	0%
Total Sugars 152.6g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 245.5mg	0%
Iron 12.0mg	0%
Potassium 1259.3mg	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: 25.7%

Protein: 5.9%

Carbs: 68.4%