Pongal Payasam

Pongal Payasam is a traditional South Indian dessert made with rice, lentils, and jaggery, creating a delightful blend of sweetness and nuttiness. This creamy, comforting dish is often flavored with cardamom and garnished with nuts, making it a perfect treat for festivals and celebrations.

Ingredients

• Rice - 50 grams
• Moong dal (split yellow lentils) - 25 grams
• Jaggery - 75 grams
• Coconut milk - 200 ml
• Water - 300 ml
• Ghee (clarified butter) - 1 tablespoon
• Cashews - 10 grams
• Raisins - 10 grams
• Cardamom powder - 1/4 teaspoon
• Salt - a pinch

Steps

1. Rinse the rice and moong dal together in water until the water runs clear, then drain.
2. In a pot, add the rinsed rice and moong dal, along with 300 ml of water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice and dal are soft and cooked through.
4. In a separate pan, melt the ghee over medium heat. Add the cashews and raisins, and sauté until the cashews are golden brown and the raisins are plump.
5. Once the rice and dal mixture is cooked, add the jaggery and stir until it melts completely.
6. Pour in the coconut milk and mix well. Allow the payasam to simmer for another 5 minutes, stirring occasionally.
7. Add the cardamom powder and a pinch of salt, and give it a final stir.
8. Serve warm, garnished with the sautéed cashews and raisins.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 25 g
• Sodium: 10 mg
• Cholesterol: 10 mg
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• Provides a good source of energy due to carbohydrates from rice and jaggery.
• Contains healthy fats from ghee and coconut milk, which support heart health.

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