Friday, January 14, 2011

Kalkandu Pongal

Wishing you all a Happy Bhogi, Pongal and Sankaranthi!

This is one of my favorite festival sweets that I relish in my hometown. I've sometimes seen this served in weddings too. The best form of this dish I have ever tasted is in one of my local temples in Madurai as Neivedhyam. This is made with the transparent sugar candy, instead of regular sugar or jaggery. I love the flavor especially when its made with that extra ghee :) You can get the sugar candy packets in many Indian stores. Thought would make it for pongal this year for a change.

  • Raw rice - 1 cup
  • Moog Dal (Pasi Paruppu) - 1/4 cup
  • Kalkandu/Sugar Candy - 2 cups
  • Milk - 1 cup
  • Water - 3 cups
  • Cardamom crushed - 1 tsp
  • Ghee - 1/2 cup (adjust as you want)
  • Cashews - a handful
  • Roast the moong dal with a tsp of ghee. Transfer to a pressure cooker, add rice, add 1 cup milk, 3 cups water and pressure cook well.
  • Meanwhile, add a cup of water, add the kalkandu and dissolve in low heat. I usually leave it in stove in minimum heat for the entire time the rice and dal are cooking. Once completely dissolved, it will start thickening a bit. Thats fine, just keep stirring occasionally in low heat.
  • Once the pressure cooker is done, mash the rice and dal together with a pinch of salt.
  • Turn on the heat, add the sugar syrup to the rice and dal mixture, add crushed cardamom and continue stirring in low heat until the mixture becomes thick to a pongal consistency.
  • Heat ghee in a separate pan, roast the cashews and pour it over the pongal. Stir for a few more mins and remove from heat.
Serve hot.


Laavanya said...

Happy Pongal Sujatha!
I've always been fascinated by kalkandu pongal having tasted it just once. Can't wait to try.

notyet100 said...

looks delicious....

Aruna Manikandan said...

Happy Pongal....
Kalkandu pongal looks yummy :)

Cham said...

Happy Pongal to you and your family! I love kalkandu sadam but never made it, delicious!