Sugar Cane Juice Pongal

Here is the next recipe in the sugar cane juice series.When I was doing the article for Pongal edition, I couldn’t skip making pongal. I just substituted the jaggery syrup we use in pongal with a thick sugar cane concentrate. As usual the pongal turned out so tasty. When using sugar cane juice, you get the mild flavour of the juice in the finished dish and it is so lovely. You need to try at least one dish to see how it works. But once you get the hang of it, then it is quite easy to churn out recipes. I just hope that some one tries these dishes.

Ingredients:

Sugar Cane Juice-5 cups

Raw Rice / Basmati Rice-1 cup

Moong Dhal-1/4 cup

Milk- 500ml/ 2 cups

Cardamom Powder-1 tsp

Ghee-3 tbs

Cashew nuts-2 tbs

Raisins-10

Procedure:

Bring sugar cane juice to boil and let it reduce to 3/4th of a cup. The syrup will be thick like honey. Allow it to cool completely.

Wash and soak rice and dhal for 1/2 an hour.

Add two cups of water and let it cook until the water it completely absorbed by the rice dhal mixture.

Now add the milk and cardamom powder and cook until it turns mushy and absorbs all the milk.

Finally add in the sugar cane concentrate and allow it to boil for five minutes on low flame.

Switch off flame and remove the pan from the stove.

Heat ghee and roast cashew and raisins.

Add it to the pongal and mix well.

Serve hot or at room temperature.

Other Recipes In This Series:

Eggless Sugarcane Cup Cakes

Sugar Cane Kesari

Sugar Cane Sweet Pongal

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Ingredients

  

Ingredients

• Sugar Cane Juice-5 cups
• Raw Rice / Basmati Rice-1 cup
• Moong Dhal-1/4 cup
• Milk- 500ml/ 2 cups
• Cardamom Powder-1 tsp
• Ghee-3 tbs
• Cashew nuts-2 tbs
• Raisins-10

Instructions

 

Procedure

• Bring sugar cane juice to boil and let it reduce to 3/4th of a cup. The syrup will be thick like honey. Allow it to cool completely.
• Wash and soak rice and dhal for 1/2 an hour.
• Add two cups of water and let it cook until the water it completely absorbed by the rice dhal mixture.
• Now add the milk and cardamom powder and cook until it turns mushy and absorbs all the milk.
• Finally add in the sugar cane concentrate and allow it to boil for five minutes on low flame.
• Switch off flame and remove the pan from the stove.
• Heat ghee and roast cashew and raisins.
• Add it to the pongal and mix well.
• Serve hot or at room temperature.