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    Home » Festival Recipes » Cheruku Rasam Pongali Recipe – Karumbu Chaaru Pongal – Sugarcane Juice Pongal Recipe

    Last Updated: July 17, 2020 | First Published on: January 8, 2019 by Hari Chandana Ponnaluri

    Cheruku Rasam Pongali Recipe – Karumbu Chaaru Pongal – Sugarcane Juice Pongal Recipe

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    Cheruku Rasam Pongali or Karumbu Chaaru Pongal is a delicious, soft and mild South Indian style rice pudding made with rice, lentils, ghee and sugarcane juice. This pongal recipe is so quick to make and perfect for Makar Sankranti or Pongal festival.

    Few More South Indian Recipes on the blog:

    • Bellam Paramannam
    • Paal Kozhukattai
    • Poornam Boorelu
    • Pesara Poornalu
    • Nuvvula Laddu
    • Ellu Kozhukattai
    • Pulihora
    • Saggubiyyam Payasam

    How to Make Sugarcane Juice Pongal Recipe Video Below:

    Sugarcane Juice Pongal - Cheruku Rasam Pongali Recipe

    Hari Chandana Ponnaluri
    How to Make Sugarcane juice pongal or Karumbu Chaaru Pongal recipe with step by step photos and video. Makar Sankranti Special Pongal Recipe
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Dessert
    Cuisine Indian, South Indian
    Servings 4
    Calories 300 kcal

    Ingredients
      

    • ½ cup Raw Rice
    • ¼ cup Moong Dal
    • 3 cups Sugarcane Juice
    • 3-4 tbsp Ghee
    • ½ tsp Cardamom Powder
    • 8 Cashews
    • 1 Raisins
    • A pinch of Edible Camphor
    Prevent your screen from going dark

    Instructions
     

    • Heat one teaspoon of ghee in a pan and roast the moong dal for 2- 3 minutes.
    • Combine the roasted moong dal, rinsed rice and sugar cane juice and pressure cook for 5-6 whistles.
    • Lightly mash the cooked rice mixture.
    • Add cardamom powder and edible camphor to it and combine well.
    • Heat remaining ghee in a pan. Add cashews and fry until light brown color. 
    • When the cashews are lightly browned, add raisins and continue frying till they are browned.
    • Remove from the pan and pour over the prepared pongal.
    • Mix well and serve!

    Video

    Notes

    Do not use edible camphor more than a pinch.
    Add a little sugar and cook for a while if you want to increase the sweetness.
    Always use freshly squeezed sugarcane juice.
     

    Nutrition

    Calories: 300kcalCarbohydrates: 43gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 28mgSodium: 33mgPotassium: 200mgFiber: 2gSugar: 16gVitamin A: 15IUVitamin C: 0.7mgCalcium: 24mgIron: 1.2mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Karumbu Chaaru Pongal Recipe with Step by Step Photos:

    • Heat one teaspoon of ghee in a heavy bottomed pan or pressure pan.
    • Add measured moong dal to the ghee.

    • Roast the moong dal for 2-3 minutes or until they are a light golden color and aromatic.
    • Remove from the heat.

    • Combine the roasted moong dal, washed rice and measured fresh sugarcane juice.

    • Pressure cook it for 5-6 whistles are until soft.

    • When the rice is still hot, lightly mash it with a spatula.

     

    • Crush a pinch of edible camphor / pacha karpooram / pachai karpooram and add it to the mashed rice.

    • And add cardamom powder to it.

    • Combine well and keep it aside.

    • Heat remaining ghee in a pan to fry the cashews.
    • Add cashews and fry until they are a light brown color.
    • Add raisins and continue frying till they are a golden brown color.
    • Remove from the heat and pour it over the pongal.
    • Mix until well combined and serve.

    146 shares

    Filed Under: Festival Recipes, Prasadam Recipes, sweets, Video Recipes

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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