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…
Ingredients
Raw Rice/PachaArisi
|
½ cup
|
Moong Dal/Paasi Paruppu
|
2 tbsp
|
Kalkandu/Rock Candy
|
½ cup
|
Boiled Milk
|
1 cup
|
Water
|
1 ½ cup
|
Ghee
|
1-2 tbsp
|
Cardamom/Elachi Powder
|
¼ tsp
|
Cashew nuts/Mundhiri Paruppu
|
8-10 broken
|
Raisins/Ularndha Dhiratchai
|
6-8
|
Salt
|
One pinch
|
Preparation
Time: 10 minutes Recipe Cuisine: South Indian
Cooking
Time: 20-25 minutes
Recipe Category: Dessert
Author:
Priya Anandakumar
Types of Pongal
Vadai Varieties
Ullundhu Vadai/Urad Dal Vadai [with onions]
Ullundhu Vadai/Urad Dal Vadai [without onions]
Check out different types of traditional Payasam Varieties here
Method
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.
Suggestions
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.
If the Pongal
thickens after cooling, you can add little milk, mix well and adjust the consistency.
Other types of Pongal that might be of interest
Paal Pongal
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