This Sugarcane Juice Pongal recipe is a very delicious and indeed a great replacement to our regular Chakkara pongal. But the tiring part is to extract juice from sugarcane with our ordinary mixers / blenders. If you make the sugarcane juice, then the other work will be finished in minutes. To simplify the job, you can even buy ready made sugarcane juice from vendors and usually they add lemon juice, but buy it without the addition of lemon juice. The main point here is even diabetic patients can taste this pongal, as sugarcane contains natural sugar, which has low glycemic index that prevents steep rise in blood sugar level (source : Wiki). Do try this tongue smacking Karumbu Chaaru Pongal for this Sankranthi festival…….
Checkout my other recipes in my blog
1. Thaen Mittai / Honey Sugar Candy
2. French Fries Recipe
3. Sago Vada
4. Badam Kheer Recipe
5. Filter Coffee
Karumbu Chaaru Pongal Recipe
Sugarcane Juice Pongal recipe / Karumbu Chaaru Pongal is a great replacement to Chakkara pongal. But the tiring part is to extract juice from sugarcane.
- 1/2 Cup Raw Rice
- 1/4 Cup Moong Dal
- 2 Cups Sugarcane Juice
- 1/2 Cup Sugar
- 3 tbsp Ghee Link for homemade ghee
- 4 Cardamom
- 10 Cashews
- 8 Raisins
First measure and keep all the ingredients ready, break cashews into small pieces and keep by side.
Remove / peel the outer skin of sugarcane and chop it into small pieces. Then add the chopped pieces to a mixer and grind it. Pour very little water and grind it till smooth, I did it in batches.
Place a strainer / filter over a wide bowl and pour the sugarcane puree. Press it with a ladle to extract the full juice out of the puree.
Discard the remaining pulp.
In a pan, add 1 tsp of ghee and roast moong dal till golden colour. Rinse the raw rice twice. To a bowl, add rice, moong dal and pour 2 cups of sugarcane juice.
Pressure cook for 4 to 5 whistles. Once the pressure subsides by itself, mash the rice slightly. (You can do the whole process in a pressure pan also).
Transfer the mashed rice to a pan and add sugar. Sugar melts and the mixture loosens, add cardamom pods at this stage.
Add ghee at regular intervals and keep mixing. When the pongal starts to leave the sides of the pan, add the ghee fried cashews and raisins. Switch off flame, when it is in slight pouring consistency itself, as it thickens with time.
Serve this Karumbu Chaaru Pongal with 7 Kari Kootu.
1. First measure and keep all the ingredients ready, break cashews into small pieces and keep by side.
2. Remove / peel the outer skin of sugarcane and chop it into small pieces. Then add the chopped pieces to a mixer and grind it. Pour very little water and grind it till smooth, I did it in batches.
3. Place a strainer / filter over a wide bowl and pour the sugarcane puree. Press it with a ladle to extract the full juice out of the puree.
4. Discard the remaining pulp.
5. In a pan, add 1 tsp of ghee and roast moong dal till golden colour. Rinse the raw rice twice. To a bowl, add rice, moong dal and pour 2 cups of sugarcane juice.
6. Pressure cook for 4 to 5 whistles. Once the pressure subsides by itself, mash the rice slightly. (You can do the whole process in a pressure pan also).
7. Transfer the mashed rice to a pan and add sugar. Sugar melts and the mixture loosens, add cardamom pods at this stage.
8. Add ghee at regular intervals and keep mixing. When the pongal starts to leave the sides of the pan, add the ghee fried cashews and raisins. Switch off flame, when it is in slight pouring consistency itself, as it thickens with time.
Serve this Karumbu Chaaru Pongal with 7 Kari Kootu.
Sugarcane Juice Pongal Recipe
Tips for Karumbu Chaaru Pongal
1. Make thick sugarcane juice for good taste. Don’t use more water when grinding and dilute it.
2. For easy version, you can buy ready made sugarcane juice from vendors without addition of lemon juice.
3. Roasting moong dal is optional, but it lends more flavour to the sugarcane juice pongal.
4. Sugar can be replaced with rock sugar candy also (kalkandu).
5. Instead of sugar, jaggery can also be used. But heat slightly, filter and then use it to remove impurities.
6. Adjust sugar depending on the sweetness of the sugarcane juice used.
7. A pinch of edible camphor can be added for nice aroma, but don’t add more else the pongal tastes bitter.
8. Add ghee generously, which lends softness and flavour to the karumbu chaaru pongal.
9. Mash the rice at least slightly, else the sugarcane juice pongal recipe turns hard after cooling.
Karumbu Chaaru Pongal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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