Kalkandu pongal | Rock sugar candy pongal | Kalkandu Sadam

Kalkandu Pongal is a traditional sweet pongal variety that is typically prepared during the Pongal festival (Harvest Festival )in South India. The dish is made from a mixture of rice, moong dal, rock sugar candy (called  Kalkandu in Tamil)and ghee, and is flavored with cardamom, cashew nuts, raisins, saffron and edible camphor.The addition of Kalkandu adds a subtle sweetness which makes it even more special.

The Pongal festival is a four-day harvest festival that is celebrated in the state of Tamil Nadu, and also in parts of Andhra Pradesh, Karnataka and Kerala. It is celebrated in mid January .Pongal is considered to be one of the most important festivals in South India and is celebrated with great fervor and enthusiasm.

Kalkandu Pongal is a very important part of the Pongal festival .The dish is offered to the Sun God as a symbol of gratitude for the bountiful harvest. It is also considered auspicious to make and eat Kalkandu Pongal on the day of the festival, as it is believed to bring prosperity and good luck to the household. Check out the recipe of kalkandu pongal below.

Ingredients

Raw rice -1 cup
Green gram dhal-1/2 cup
Kalkandu(Rock sugar candy) -3/4-1 cup powdered
Milk-1 1/2 cups
Cardamom powder-1/4 Tsp or 2-3 pods
Ghee-1/4 cup
Salt a pinch
Cashews and raisins few
Saffron (soaked in warm milk) -few

Edible camphor- a pinch

Recipe Video 

Method

👉Wash and soak the raw rice for 1/2 hour.

👉Dry roast the moong dal in a pressure cooker until light golden brown colour, wash well .

👉To this add the soaked raw rice after draining the water.

👉Now add 1 cup milk and 2 cups of water , a pinch of salt and 1 tsp ghee . Mix everything well.

👉Pressure cook for 4-5 whistles and switch off the gas allow pressure to subside completely.

👉Powder the rock sugar candy along with 2-3 cardamom pods and set aside.

👉Now open the cooker and mash the Pongal well, add powdered rock sugar candy ,1/2 cup milk and again switch on the gas . Mix everything until well combined.Allow the Kalkandu Pongal to thicken.

👉Meanwhile heat ghee in a tadka pan add cashews and raisins and fry till golden brown colour ,add this to the Kalkandu Pongal.

👉Add saffron soaked in milk, and a pinch of edible camphor and extra cardamom powder if you wish .mix well .

👉Switch off the gas when the Kalkandu Pongal comes to a slightly gooey consistency as it will thicken later.

👉Serve .Enjoy a yummy Kalkandu Pongal.

Preparation time-25 mins
Serves-4-5