Kalkandu Pongal - Kalkandu Sadham - Rock Sugar Candy Pongal

Kalkandu Pongal recipe with full video and step by step pictures. Delicious pongal made with raw rice, milk and rock candy. My mom usually prepares this kalkandu pongal as Nai veidhyam for Friday poojas and she used to tell this as kalkandu bhath. We use big variety kalkandu (rock candy) for this pongal, but you can also prepare with the small diamond kalkandu too. To make this kalkandu pongal you will need raw rice, milk, rock candy, ghee, cardamom powder and saffron.

Step one is cooking the rice. Cook the rice in a pressure cooker with milk and water. If you are using thick cream milk, add 2 cups milk and 1 cup water for 1 cup rice.

For 1 cup rice, add 1.5 cups rock candy. Just melt the rock candies in a heavy bottomed kadai with little water and add the cooked rice. You can reduce the sweetness according to your taste buds.

When the rice has incorporated well with the candy liquid, add ghee and allow the pongal to cook until it gets thick. Add cardamom powder and saffron powder for flavours. Finally, add some roasted cashews and transfer it to the serving dish.

Check out my other Prasadham Recipes

Here is the video link for Kalkandu Pongal

Kalkandu Pongal - Kalkandu Sadham Recipe Details

Prep time : 15 minutes

Cook time : 20 minutes

Serves : 3

Category : sweet

Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup raw rice
1.5 cups rock sugar candy
2 cup full cream milk
1 cup water
4 tbsp ghee
1/2 tsp cardamom powder
few saffron (optional)
6 to 9 cashew nuts

Cooking Directions

Wash the rice 2 to 3 times in water and drain the water completely. Take a pressure cooker or pan and add 2 cups milk and 1 cup water.

When it starts to boil, add the rice and mix well. Allow the rice to cook on medium heat.

When the rice is half done add 1/2 tsp ghee and close it with the lid. Pressure cook for 2 whistles on medium heat. Allow the pressure to settle down naturally.

Take a heavy bottomed kadai and add the rock candy and add little water to melt.

When the rock candies are melting open the pressure cooker and keep the rice ready to add it to this syrup. Keep stirring, adding ghee in between, about 5 to 7 minutes on medium heat.

Now the pongal will start to get thick. At this stage, add the cardamom powder and saffron and add another 1 tbsp ghee. Fry the cashew nuts in ghee and add it to the pongal.

Delicious Kalkandu pongal is ready to serve. If the kalkandu pongal gets thick after cooling, add 2 tbsp warm milk and reheat it for a few seconds and then serve it warm.

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