Karumbu Chaaru Pongal is a unique sweet pongal variety that you can make using sugarcane juice. Karumbu Chaaru Pongal Recipe with step by step pictures.
Karumbu Chaaru Pongal - this was very new to me until I saw this in the cookbook I had.Last year I made this pongal with leftover karumbu after pongal festival so couldn't post it so it is from my drafts. yes it was sitting idle for a year and finally posting it this year.This pongal has a very nice flavour of karumbu(sugarcane) and was most liked by everyone at home.Do try this Karumbu Chaaru Pongal for this year's Pongal festival.
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📖 Recipe Card
Karumbu Chaaru Pongal | Sugarcane Juice Pongal
Ingredients
- ¼ cup raw rice
- ⅛ cup yellow moong dal
- 1 and ½ cups sugarcane juice
- ⅛ cup sugar candy
- 2 tablespoon ghee melted
Instructions
- Peel off the hard sugarcane outer skin, then chop into small cubes. Transfer to a mixer. I did this in batches as I used my small mixer jar.
- Add little water and grind it. Now drain the sugarcane extract in a strainer.
- Squeeze it with your hands or press using a spoon. Keep a bowl underneath to hold the juice. Repeat this again if you feel the extract is juicy then grind again and discard. Then proceed grinding with next batch.
- Measure and rice, dal. In a pressure pan roast dal till slightly golden, set aside. Rinse rice and add it to cooker along with sugarcane juice.
- Pressure cook for 4 whistles in low medium flame. Once rice is cooked, add sugar candy.
- Stir it well, the sugar candy will melt and it will turn gooey. Mash the rice with a ladle. Add cardamom powder.
- Mix well, finally heat 2 tablespoon ghee, add cashews fry till golden add it to the pongal, stir well and cook for 2mins.
- Serve Karumbu Chaaru Pongal hot or warm.
Notes
- You can even add edible camphor for extra flavour.
- Adding sugar is optional but I wanted my pongal to be more sweet so added it.
- The number of whistles depends on your cooker size and the variety of raw rice so adjust accordingly.
How to make Karumbu Chaaru Pongal
- Peel off the hard sugarcane outer skin, then chop into small cubes.Transfer to a mixer. I did this in batches as I used my small mixer jar.
- Add little water and grind it.Now drain the sugarcane extract in a strainer.
- Squeeze it with your hands or press using a spoon.Keep a bowl underneath to hold the juice.Repeat this again if you feel the extract is juicy then grind again and discard.Then proceed grinding with next batch.
- Measure and rice,dal.In a pressure pan roast dal till slightly golden,Set aside.Rinse rice and add it to cooker along with sugarcane juice.
- Pressure cook for 4 whistles in low medium flame.Once rice is cooked, add sugar candy.
- Stir it well, the sugar candy will melt and it will turn goey.Mash the rice with a laddle.Add cardamom powder.
- Mix well, finally heat 2 tablespoon ghee,add cashews fry till golden add it to the pongal,stir well and cook for 2mins.
Serve hot or warm.
Tips
- You can even add edible camphor for extra flavour.
- Adding sugar is optional but I wanted my pongal to be more sweet so added it.
- The number of whistles depends on your cooker size and the variety of raw rice so adjust accordingly.
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