Sugarcane Juice Pongal - Cheruku Rasam Pongali Recipe
How to Make Sugarcane juice pongal or Karumbu Chaaru Pongal recipe with step by step photos and video. Makar Sankranti Special Pongal Recipe
- 1/2 cup Raw Rice
- 1/4 cup Moong Dal
- 3 cups Sugarcane Juice
- 3-4 tbsp Ghee
- 1/2 tsp Cardamom Powder
- 8 Cashews
- 1 Raisins
- A pinch of Edible Camphor
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!
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.
Calories: 300kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 33mg | Potassium: 200mg | Fiber: 2g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 24mg | Iron: 1.2mg