Friday 31 January 2020

Kalkandu Pongal/Rock Candy Pongal/Kalkandu Sadam/ கல்கண்டு பொங்கல்/ கற்கண்டு பாலண்ணம்

Kalkandu Pongal is a rich and creamy Pongal that can be made on special occasions and poojas as neivedhyam. This soft and rich Pongal can be made very quickly without any hassle and can be served to your guest or can be made for get-togethers and parties as dessert. Do try out this heavenly and divine Kalkandu Pongal and post your comments here. Meanwhile do check out other interesting and delectable Pongal Recipes here and other Indian Sweets/Diwali Sweets &Snacks here.

Here’s how to make Kalkandu Pongal with step by step photos…

Raw Rice/PachaArisi
½ cup
Moong Dal/Paasi Paruppu
2 tbsp
Kalkandu/Rock Candy
½ cup
Boiled Milk
1 cup
1 ½ cup
1-2 tbsp
Cardamom/Elachi Powder
¼ tsp
Cashew nuts/Mundhiri Paruppu
8-10 broken
Raisins/Ularndha Dhiratchai
One pinch
Preparation Time: 10 minutes                     Recipe Cuisine: South Indian             
Cooking Time: 20-25 minutes                      Recipe Category: Dessert

Kalkandu/Diamond Kalkandu. I have used diamond kalkandu you can use the bigger size regular kalkandu also.

Wash and soak the rice and dal together in a bowl for about 1 hour or for atleast 30 minutes.

Add the kalkandu/rock candy to a mixer and grind it to fine powder. [Grinding is optional; you can very well add the kalkandu as such]

Add 1 tbsp of ghee to pan and fry the cashew nuts, raisins and keep it aside.

Add the washed rice and dal together to the pressure cooker, add 1 cup of milk and 1 ½ cup of water to it and pressure cook for about 3-4 whistles and switch off the stove.

Wait for the steam to subside. Open the lid and mash the rice and dal really well.

Now add the powdered kalkandu, one pinch salt to the cooked rice-dal mixture and mix really well until well combined.

Add the cardamom powder/elachi and mix really well.

Finally add fried cashew nuts, raisins along with the ghee and one more tbsp. of ghee and mix really well.

Delicious, rich and creamy Kalakandu Pongal is ready for neivedhyam or to be enjoyed. Serve it hot with some ghee for a heavenly taste.

You can add the rock candy/kalakandu as such instead of powdering it, as it will melt easily.
You can adjust the sweetness according to your family needs; I have added ½ cup of kalkandu, if needed you increase it to ¾ cup.
Adding milk for making the kalkandu Pongal is optional, but it surely yields a very rich and creamy Pongal.
Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Priya Anandakumar