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sugarcane porridge with riceflakes and moongdal

Karimbu chaaru aval pongal

sugarcane juice porridge, gluten free, protein rich comforting porridge
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts, Sweets and savories, Traditional
Cuisine Fusion, gluten free, Indian, Kids choice, One pot, Pressure cooker, South indian, Spring, Vegan, Vegetarian, Winter
Servings 4 people


to cook for the pongal

  • 1/4 cup Moong dal
  • 1 cup Water ( you can use milk for added richness)
  • 1/2 cup rice flakes
  • 3 cups sugarcane juice

for the topping

  • 1 tbsp ghee / clarified butter ( use coconut oil for a vegan version)
  • 1 tsp coconut shavings
  • 1 tsp almonds silvered
  • 1/2 tsp green cardamom


  • Pressure cook the moong dal with water to a soft texture.
  • Once the pressure releases, add the aval and the sugar cane juice and bring the mixture to a slow boil.
  • As the sugar cane juice cooks, it infuses the fragrance and the sweetness to the porridge.
  • Slow simmer and keep mixing till the mixture thickens
  • In a separate pan add the ghee and bring it to low heat, add the coconut shavings and slivered almonds and let the roast till golden.
  • Pour this mix into the porridge which is cooking, add cardamom and let it thicken till a spoonable consistency is reached. It takes about 6-8 minutes.
  • The pongal is then ready to serve
    sugarcane pongal
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