KALKANDU (SUGAR CANDY) PONGAL/ KALKANDU SATHAM RECIPE

Pongal is one of a staple food in tamil nadu. We can make variety of pongal as savoury or sweet. Kalkandu pongal(kalkandu bhath/kalkandu satham) is a yummy sweet recipe in which sugar candy (kalkandu) is used for sweetness. 

Generally jaggery is used to make sweet pongal. Here we are using candy along with lot of milk. So no need to say how rich it will beJ.as we used sugar candy here, the sweetness will be mild. We can use any type of sugar candy which usually comes in two forms, diamond sugar candy or like rock type. This kalkandu pongal is also called as kalkandu bath or kalkandu satham. I have used milk for rich taste, if you don’t want, you can simply avoid and use water to cook the rice and dhal.

We can prepare this sweet kalkandu pongal poojas/festivals and can offer god as neivethiyam. Navarathri festival is coming shortly, so this kalkandu pongal will definitely be a simple and easy to make neivethiyam to prepare for one day of the nine days.

Please check the blow links for other pongal recipes here in my blog if you are interested.

• Akkara adaisal/Akkara vadisal   ---  Sweet pongal in which rice is cooked in milk
• Sakkarai pongal                        --- traditional south indian sweet made using rice and jaggery

OK, now let’s move on to this recipe.

KALKANDU PONGAL (ROCK SUGAR CANDY PONGAL)

SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 30 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                                    1 cup Rice

                                    ¼ cup moong dhal

                                    ¼ cup ghee

                                    1 ½ cup broken rock candy

                                    2 cup milk

                                    2 cups water

                                    Few cashew nuts

                                    Few dry grapes

                                    Few saffron strands

                                    A pinch of salt

                                    1 teaspoon cardamom powder

                                    A pinch of nutmeg powder                          

                                                                       

PREPARATION:

Ground/break the rock candy into coarse powder/small pieces.

Chop the cashews into small pieces and set aside.

METHOD:

Dry roast the moong dhal in low medium heat for 1 to 2 minutes, just it starts to emit the nice aroma. No need to roast till it starts changing the colour.

In a bowl take rice and roasted moong dhal together and wash well.

Add the milk and water with rice and dhal. Pressure cook for around 4 to 5 whistles.(number of whistles is depends on the pressure cooker used).

Once the pressure is released open the lid and check, the rice and dhal should be cooked well. Mash it well by using a masher or with the back of a ladle. Keep the mashed rice aside.

In a pan add ghee and let it heat. Add the cashew nuts and dry grapes and roast well.

Once the dried nuts become golden brown, add the mashed rice and stir.

Add the crushed rock candy and stir in low medium heat. The rock candy will melt slowly and the pongal becomes thin.

Stir continuously to avoid burning at the bottom.

Add the remaining ghee, cardamom powder, nutmeg powder, saffron strands and salt. Stir well.

Once the candy melted completely and everything comes together, switch off the heat.

Serve hot!!

NOTES:

Don’t over roast the moong dhal, just roast for 1 to 2 minutes.

You can even roast the rice too for 1 or 2 minutes.

You can use diamond candy too instead of crystal type; in that case 1 or 1¼ cup will be enough.
If the cooked rice and dhal is so thick after mashing, add 1/2 or 1 cup of milk to make it thinner.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Dry roast the moong dhal in low medium heat for 1 to 2 minutes, just it starts to emit the nice aroma. No need to roast till it starts changing the colour.

In a bowl take rice and roasted moong dhal together and wash well.

Add the milk and water with rice and dhal. Pressure cook for around 4 to 5 whistles.(number of whistles is depends on the pressure cooker used).

Once the pressure is released open the lid and check, the rice and dhal should be cooked well. Mash it well by using a masher or with the back of a ladle. Keep the mashed rice aside.

In a pan add ghee and let it heat. Add the cashew nuts and dry grapes and roast well.

Once the dried nuts become golden brown, add the mashed rice and stir. Add the crushed rock candy and stir in low medium heat. The rock candy will melt slowly and the pongal becomes thin.

Stir continuously to avoid burning at the bottom.

Add the remaining ghee, cardamom powder, nutmeg powder, saffron strands and salt. Stir well.

Once the candy melted completely and everything comes together, switch off the heat.

Serve hot!!

Do try this recipe and please don’t forget to give your feedback in comments.

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