Nut-Free Sweet Pongal

Indulge in the comforting sweetness of Nut-Free Sweet Pongal, a traditional South Indian dessert that’s perfect for festive occasions or as a warm, satisfying treat. This recipe combines the creamy richness of short-grain rice and yellow moong dal, cooked to perfection and sweetened with melted jaggery for an earthy, caramel-like flavor. Enhanced with aromatic cardamom, golden raisins sautéed in ghee, and optional touches of saffron and edible camphor for authenticity, this nut-free version ensures everyone can enjoy its irresistible charm. Ready in just 40 minutes, this easy-to-make dish is a wholesome, gluten-free dessert that’s as nourishing as it is delectable. Serve it warm to elevate any celebration or to simply indulge your sweet cravings with a hint of tradition.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 cup Raw rice (short grain preferred, e.g., Sona Masoori)
• 0.25 cup Yellow moong dal (split yellow lentils)
• 0.75 cup Jaggery (grated or powdered)
• 2.5 cups Water
• 2 tablespoons Ghee (clarified butter)
• 0.5 teaspoon Cardamom powder
• 2 tablespoons Raisins
• 1 pinch Edible camphor (optional, for authentic flavor)
• 5 strands Saffron strands (optional)

Directions

Step 1

Rinse the rice and moong dal thoroughly under running water until the water runs clear, then drain.

Step 2

In a heavy-bottomed pan or pressure cooker, combine the rinsed rice and moong dal with 2.5 cups of water.

Step 3

Cook the mixture on medium heat until both the rice and dal are soft and mushy. If using a pressure cooker, cook for 3-4 whistles.

Step 4

While the rice and dal are cooking, dissolve the grated or powdered jaggery in 1/4 cup of warm water. Strain the mixture to remove impurities, if needed, and set aside.

Step 5

Once the rice and dal are cooked, mash them lightly with the back of a spoon for a creamy consistency.

Step 6

Place the pan with the cooked rice-dal mixture over low heat. Add the jaggery water and mix well.

Step 7

Cook the mixture for 3-5 minutes, stirring occasionally, until the jaggery is fully incorporated and the pongal thickens slightly.

Step 8

Add cardamom powder, saffron strands (if using), and a pinch of edible camphor (if using) to enhance the flavor. Mix well.

Step 9

In a small pan, heat ghee over medium heat. Add the raisins and sauté until they puff up. Remove from heat.

Step 10

Pour the ghee and fried raisins over the Sweet Pongal. Stir to combine.

Step 11

Serve warm as a delicious dessert or festive treat.

Nutrition Facts

Serving size	991.2 grams (991.2g)

Amount per serving	% Daily Value*
Calories	1580

Total Fat 29.80g	38%
Saturated Fat 17.90g	89%
Polyunsaturated Fat 0.00g
Cholesterol 73mg	24%
Sodium 91mg	4%
Total Carbohydrate 313.50g	114%
Dietary Fiber 7.00g	25%
Total Sugars 202.00g
Protein 20.80g	42%

Vitamin D 0IU	0%
Calcium 246mg	19%
Iron 25mg	137%
Potassium 2869mg	61%

*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: 16.7%

Protein: 5.2%

Carbs: 78.1%