Chakra Pongal ( Diabetic Recipe)
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 9430 times
A sweet dish made during most festivals in south india. Made using low-fat milk and sugar substitute… it finds place on an occasional treat menu for people with high blood sugar levels.
- Heat a non-stick pan, add the dals and dry roast on a medium flame till the raw smell disappears, while stirring continuously. Keep aside.
- Clean and wash the rice. Add the dals, milk and 2½ cups of water mix well and pressure cook for 5 whistles or till the rice and dal become soft.
- Allow the steam to escape before opening the lid. Keep aside.
- Combine ¼ cup of milk and ¼ cup of water in deep non-stick pan and bring to boil.
- Add the cardamom powder, nutmeg powder, saffron, cashewnuts, raisin, cooked rice and dal mixture, mix well and stir it on medium flame for 1 to 2 minutes.
- Remove from the flame, add the sugar substitute and mix well.
- Serve immediately.
Nutrient values per serving
|Energy|| 62 calories|
|Protein|| 3.2 gm|
|Carbohydrates|| 10.0 gm|
|Fat|| 1.2 gm|
|Calcium|| 45.1 mg|
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