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Sugarcane Pongal recipe – Karumbu Chaaru Pongal recipe – Pongal recipes – Naivedyam, prasadham, pooja recipes

 

I have tried this Sugarcane Pongal at my friend’s place. It is similar to regular sweet Pongal. The only variation is when you cook rice you cook in sugarcane juice. We get sugarcane juice easily in Singapore. So I have used the store brought fresh sugarcane juice for this recipe. I have very sweet memories of Pongal during my childhood. Those days are really fun. Sugarcane is so fresh during Pongal and eating fresh sugarcane with all your friends/ cousins really fun. My grandpa will remove the outer thick skin cut it into small pieces for us to eat. But we will have competition on who can remove the skin with teeth and have the sugarcane by ourselves.  We get 2 versions one with red other with green skin. The green one is harder to eat than the red one. I like both of them. After coming to Singapore we get sugarcane juice all year long! I love it with lemon juice. It is a must for me at least once a week

 

Ingredients

Sugarcane juice -3.5 cups
Rice-3/4 cup
Moong dal – 2 tablespoon
Ghee – 2 tablespoon
Jaggery – 1/2 cup (I have reduced 2 teaspoons from 1/2cup)
Salt – pinch
cashew and raisin – 1.5 tablespoon
cardamom powder – 1/2 teaspoon

 

Method:

Heat a tablespoon of ghee in a pressure cooker. Add cashew and raisin fry till slight brown in color. remove it.

In the same ghee add washed moong dal & rice fry for a min. Add 3.5 cups of sugar cane juice and another cup of water. Add a pinch of salt.

Cook till 5-6 whistles. switch it off. Let it cool down. Once pressure released open it.

Mash it completely. Add jaggery reminding Ghee. Continue to cook till Jaggery melted
Add cashew/raisins & cardamom powder. Mix well

Pongal is ready!

 

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