Karumbu Charu Pongal | sugarcane juice pongal

Karumbu Charu Pongal is a special sweet Pongal made using fresh sugarcane juice, raw rice, moong dal and sugar candy. This is not the regular Sakkarai Pongal and has a very unique taste. I usually make it during festival times or when sugarcane is easily available. The taste of this recipe is naturally sweet and it is also very aromatic.

The sweetness of this dish comes from the sugarcane juice. It tastes lighter than Pongal made with jaggery or sugar. Its taste is refreshing and a little different from the usual sweet dishes. If you like traditional sweets and want to make something different at home then this is a good recipe.

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About Karumbu Charu Pongal

Karumbu Charu Pongal is a recipe made with raw rice, moong dal, sugarcane juice and sugar candy as main ingredients. Here sugarcane juice is used instead of water or milk. It gives natural sweetness and good taste to this recipe. This recipe is simple but requires some patience while extracting the juice.

The texture of this Pongal is soft, slightly sticky and moist. Rice and pulses are cooked well in sugarcane juice only. Once mashed well, it becomes creamy and smooth. The ghee added at the end gives a nice richness and enhances the taste further.

The taste of this recipe is mildly sweet with the strong flavor of sugarcane this Pongal. The sugar candy adds extra sweetness and a slight crunch when melted. Also cardamom gives a mild aroma which blends well with this recipe. Overall the taste is very comforting and it feels very traditional.

I usually make this Pongal fresh and serve it hot or warm. It tastes best on the same day. This recipe is a little different from the usual Pongal so it always feels special while making it.

Karumbu Charu Pongal was very new to me until I saw it in my cookbook. Karumbu (sugarcane) has great taste this Pongal and it was liked the most by everyone at home. Do try this Karumbu Charu Pongal for this year’s Pongal festival.

Karumbu Charu Pongal Ingredients

• raw rice – I have used raw rice to make this Pongal. It cooks soft and gives good texture. If needed, you can also use Pongal rice.
• yellow mung dal – I add it for flavor and thickness, it gives a soft texture when cooked well.
• sugarcane juice – It works as a substitute for sugar and jaggery. It adds natural sweetness and flavour. Use only fresh and clean juice for this recipe.
• sugar candy – I add it to increase the sweetness. It melts and makes the Pongal a little sticky. If you want a mild sweet taste then you can leave it out.
• Ghee – I melted it and used it for richness and fragrance. It enhances the taste a lot. You can add a little more if you want.

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How to make Karumbu Charu Pongal step by step

1.Peel the hard outer skin of the sugarcane, then cut into small cubes. Put in mixer. I did this in batches because I used my small mixer jar.

2. Add some water to it and grind it. Now take out the sugarcane juice in a strainer.

3.Squeeze it with your hands or press using a spoon. Place a bowl below to hold the juice. Repeat this again if you feel the extract is juicy then grind again and discard. Then continue grinding with the next batch.

4.Measure and measure rice, pulses. Fry the lentils in a pressure pan until light golden, keep aside. Wash the rice and put it in the cooker along with sugarcane juice.

5. Pressure cook on low medium flame till 4 whistles. Once the rice is cooked, add sugar candy to it.

6.Stir it well, the sugar candy will melt and become sticky. Mash the rice with a ladle. Add cardamom powder.

7.Mix well, finally heat 2 tbsp ghee, add cashew nuts and fry till golden, add it to the pongal, stir well and cook for 2 minutes.

Serve warm or hot.

Expert Tips

• juicing – I make sure to strain the juice thoroughly. Any remaining fiber may affect the texture of the pongal.
• roasting lentils – I always fry moong dal till it becomes light golden. This prevents raw smell after cooking.
• cooking flame – I cook on low to medium flame only. The lower part may get burnt due to high flame.
• sweetness level – If you want light sweetness then you can leave out sugar candy. Sugarcane juice itself is quite sweet.
• mashing stage – I mash the Pongal well while it is still hot. This makes it smooth and creamy.

serving and storage

Serve Karumbu Charu Pongal warm or hot for best taste. It tastes great when prepared fresh. You can sprinkle some ghee on top before serving. It is best to eat this Pongal on the same day. Refrigerating is not recommended as the flavor may change.

general questions and answers

1.Can I skip sugar candy?

Yes you can leave it. It will still be sweetened with sugarcane juice.

2.Can I make this without pressure cooker?

Yes, you can cook in a heavy bottom pan but it requires more time and stirring.

3.Why did my Pongal become thick?

Sugarcane juice reduces while cooking. Add some hot water and mix well.

4.Can I add edible camphor?

Yes, you can add a small pinch of it for extra taste. Don’t add more.

5.Is this Pongal too sweet?

No, it is mildly sweet. You can adjust the sweetness as per your taste.

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