Rasawal | Sugarcane Juice Pudding

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Cooks in: 40 Minutes Serves: 3 People

Happy New Year! I am beginning this year with a sweet recipe. 'Ganne Ras Ki Chawal' or ' Raswal ' is a pudding. Among many forgotten seasonal recipes the one that stands out is Rasawal, an old Lucknowi recipe-basically a kheer made with rice and sugarcane juice. This recipe was a favourite of both Hindus and Muslims in Lucknow, and was a must have during Holi celebrations. Making it was a ceremony where women used to come together to stir large pots of sugarcane juice and rice, and carry away bowls of the unique kheer back home .Pongal festival is fast approaching and every home in Tamilnadu will celebrate this festival with sugarcane. It is available in plenty during this season and a pudding can be made out of fresh juice. It is a variation of Sweet Pongal where we use jaggery as sweetener. Try this recipe for Pongal or for any 'Thai Velli ' with any millet of your choice.



  1. Wash and soak the millet for 2 hours. Drain.
  2. In a thick bottomed vessel add sugarcane juice and bring it to boil. Remove the scum and add the drained millet and cook on medium heat till it becomes soft and mushy. It may take 15 to 20 minutes.
  3. Once done, add ghee, salt and switch off. Mix in the roasted nuts. It may look watery but gets thickened on cooling.


  • Other millets like Foxtail, Little, Barnyard or Proso can be used for this recipe.
  • Once millet is added, cook on medium heat, by covering the pan. Mix in between to avoid bottom burning.

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