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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
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Indian, South Indian
Keyword: Indian Food, Indian Sweets, Makar Sankranti Recipes
Servings: 4
Calories: 300kcal
Author: Hari Chandana Ponnaluri


  • 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