Pongal with Sugarcane Juice

Name: How to Make Pongal with Sugarcane Juice | Easy & Delicious Pongal with Sugarcane Juice Recipe
Total time: 10 min
Yield: 4
Cuisine: south-indian

A rich and aromatic Sweet Pongal infused with jaggery, sugarcane juice and ghee for a deep festive flavor. Warm, glossy and nostalgic , a Sankranti classic with a delicious twist.

prep time 10 Mins

cook time 20 Mins

chef Rashmi H N

Step 1

Roast the dal

Step 2

Dry roast the moong dal in a pan on medium heat until it turns aromatic and slightly golden.

Step 3

Wash and cook

Step 4

Add the raw rice to the roasted dal, rinse well, and transfer to a pressure cooker.

Step 5

Add about 3 cups of water and cook for 3–4 whistles until soft and mushy.

Step 6

Prepare the jaggery–sugarcane syrup

Step 7

In a pan, heat jaggery + ½ cup water + sugarcane juice until completely melted.

Step 8

Strain to remove impurities.

Step 9

Combine the mixture

Step 10

Add the strained syrup to the cooked rice–dal mixture.

Step 11

Cook on low flame, stirring occasionally, until the Pongal thickens and blends well.

Step 12

Add flavor and ghee

Step 13

Stir in cardamom powder and a tiny pinch of edible camphor.

Step 14

Add 2 tbsp ghee and mix until glossy.

Step 15

6. Prepare the tempering

Step 16

Heat 1 tbsp ghee in a small pan.

Step 17

Fry cashews until golden, then add raisins.

Step 18

Pour this tempering over the Pongal.

Step 19

Serve

Step 20

Serve warm. The Pongal will be rich, fragrant and beautifully glossy from the ghee.

Calories 260 Kcal

Total Fat 8 g

Carbs 52 g

Protein 4.5 g

ESSENTIAL ITEMS

cup Moong dal

cup Raw rice

2 cup Jaggery powder

1 cup Sugarcane juice

3 tbsp Ghee

8 piece Cashews

6 piece Raisins

1 tsp Cardamom powder

1 pinch Edible camphor

4 cups Water

Recipe by:

Rashmi H N

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