Kalkandu pongal | Rock sugar candy pongal | Kalkandu Sadam

Kalkandu Pongal is a cherished South Indian sweet dish traditionally prepared during the Pongal festival, a vibrant harvest festival celebrated in Tamil Nadu and other parts of South India, including Andhra Pradesh, Karnataka, and Kerala. Held in mid-January, Pongal is a four-day festival dedicated to the Sun God, symbolizing thanksgiving for the harvest and hoping for future prosperity. During this festival, the preparation and offering of various traditional dishes are an integral part of the celebrations, and Kalkandu Pongal is one of the most significant among them.

This delicious sweet pongal is made from a mixture of rice, moong dal (green gram), and Kalkandu, which is rock sugar candy. The addition of Kalkandu (known for its delicate sweetness) sets this dish apart from regular Pongal varieties like Sakkarai Pongal. The rice and dal are cooked together in ghee, and the dish is further flavored with cardamom, cashew nuts, raisins, and a hint of saffron. Some even add edible camphor to enhance its fragrance and taste, making it a truly aromatic and special treat. The subtle sweetness of Kalkandu gives this pongal a unique flavor profile, making it a favorite during the festive season.

In addition to its delightful taste, Kalkandu Pongal holds deep cultural and spiritual significance. It is often offered to the Sun God as a part of the harvest festival rituals, as a token of gratitude for the abundant harvest. The preparation of this dish is also believed to bring prosperity and good fortune to the household, making it a must-have dish on the Pongal festival day. Whether as an offering or part of the festive meal, Kalkandu Pongal represents a time of joy, gratitude, and celebration.

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