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Kalkandu Pongal | Kalkandu Sadam

Tasty kalkandu pongal
5 from 1 vote
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Course: Pongal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Raw Rice or sona masoori rice - 1/2 cup
  • Milk - 2 cup
  • Water - 1 cup
  • Small Kalkandu / Sugar Candy - 1 cup Adjust according to your sweetness
  • Saffron - generous pinch
  • Cardamom Powder - 1/2 tsp
  • Ghee - 2 tbsp
  • Cashew but - 10
  • Raisin - 2 tbsp
  • Salt - a pinch

Instructions

  • Wash rice well and soak in hot water for at least 30 minutes
  • Drain the water and transfer the rice into a pressure cooker
  • Furthermore, add  1 cup of milk and 1 cup of water and turn on the stove on medium flame
  • Mix well and cook till the milk turns warm, add saffron and continue cooking
  • Cook till the mixture turns froth, before closing the cooker mix well, make sure milk/rice does not stick to the cooker
  • Pressure cook for 4-5 whistles  and turn off the stove
  • Once when the pressure release naturally open the cooker and mash the rice well
  • Add 1 cup of sugar candy and 1 cup of  warm milk and mix well; close the lid and rest it for 20 minutes (Sugar candy will melt in the warm condition)
  • Open the cooker lid and mix well, cook on medium flame
  • Add cardamom powder, 1 tablespoon of ghee, and pinch of salt; mix well
  • Mix well now and then and cook for 3-4 minutes until Pongal comes together; turn off the stove
  • In a pan add 1 tablespoon of ghee and turn on the stove on medium heat
  • After the ghee turns hot add cashew and sate till they start changing color
  • Add raisins and cook till they turn golden brown
  • Transfer the roasted cashews and raisins into the Kalkandu Pongal and mix

Video

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Notes

  1. Instead of adding the whole kalkandu can also powder them and add it
  2. I prefer my Pongal in smooth mushy texture, mush Pongal according to the texture you desire
  3. 1 tablespoon of Moong dal can be added and cooked with rice
  4. Edible camphor, nutmeg, and clove can be added for flavor
  5. You can also add half sugar and half sugar candy
  6. Milk gives a creamy texture to the Pongal. Instead of milk water can be used
  7. Instead of rice, oats/cracked wheat/quinoa can also be used
  8. Instead of pressure cooker, vengala pannai (traditional method) can also be used
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