Sweet Pongal (Brown Rice)
Sweet Pongal, also known as Sakkarai Pongal, is a traditional South Indian dessert made with moong dal, white rice, milk, and jaggery. This dish is gluten-free and vegetarian, making it suitable for many dietary preferences. It is a great source of protein and carbohydrates, thanks to the moong dal and brown rice. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
182 kcal
Protein
10 g
Carbs
34 g
Fat
1 g
Fiber
2 g
Ingredients
Rice, raw, brown
50 gms (50g)
Yellow Moong Dal (Raw)
25 gms (25g)
Jaggery, cane
2 tbsp (30g)
Skimmed Milk
2 cup (500g)
Plain Water
2.5 medium cup (625g)
Instructions
Cooking Steps
Rinse the moong dal and brown rice in water and soak them together for 30 minutes.
In a pressure cooker, add the soaked moong dal and rice along with 2 cups of water and 2 cups of milk. Pressure cook for 4-5 whistles or until the dal and rice are cooked and mushy.
Meanwhile, in a separate pan, melt the jaggery with 1/4 cup of water over low heat until it dissolves. Strain the jaggery syrup to remove impurities and set aside.
Once the pressure from the cooker has released, open the lid and mash the cooked dal and rice mixture with a spatula or a ladle.
Add the jaggery syrup to the cooker and mix well. Cook the mixture on low heat for 5-7 minutes until the jaggery blends well with the dal-rice mixture.
Serve hot.