Kalkandu Pongal / Rock Candy Pongal / Karkandu Pongal

Kalkandu Pongal / Rock Candy Pongal / Karkandu Pongal

 

Pongal is one among the most important Tamilian dish prepared on Pongal festival (Tamilian festival). Usually people prepare Pongal with coconut jaggery (vellam) and here I have prepared the same dish with Kalkandu/Rock Candy. This is one of festive recipe prepared among all tamilians.

It taste delicious and had good texture with the combination of milk, ghee/clarified butter, roasted nuts, green gram dal and raw rice. A very simple, easy and healthy recipe, also a favorite dish for kids. Let us move on to the recipe…

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.

Since it’s Friday, I am taking it to Fiesta Friday #89 hosted by Angie@thenovicegarderner.

Kalkandu Pongal / Rock Candy Pongal

Kalkandu Pongal / Rock Candy Pongal

Ingredients:

  • Raw rice – 1 cup
  • Greengram dal/Moong dal/Paasiparuppu – ½ cup
  • Ghee/Clarified butter – 3 tbsp
  • Rock candy / Kalkandu – ½ cup
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Milk – ½ litre

Making of Karkandu / Rockcandy Pongal –

Preparation:

  • Wash the rice and green gram dal/paasiparuppu/mung dal, drain the water and keep it aside.
  • Crush the rock candy/kalkandu and keep it aside.
  • Heat ½ tbsp of ghee/clarified butter in a pressure-cooker, add in the rice and green gram dal/paasiparuppu/mung dal, and cook until the raw smell goes off.
  • Pour in 3 cups of milk and a cup of water, let it boil and pressure-cook it for 3 whistles.
  • Remove the lid when the pressure subsides, the rice should be mashing consistency or should be mashed. Mash the rice and dal with a spoon (no lumps should be formed).
  • Transfer it to a non-stick kadhai and keep in medium flame.
  • Pour over the leftover milk and bring it to boil.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and cook until it starts turning golden brown.
  • Add in the raisins and cook until it doubles in size, pour it to the boiling rice along with the leftover ghee/clarified butter.
  • Add in the crushed kalkandu/rock candy and cook until it melts.
  • Keep on stirring once in a while, else it would be burnt.
  • Cook until it thickens and the ghee/clarified butter separates and floats on the sides of the rice.

Serve hot. Goes out well for breakfast, as an offering to god.

3 Responses »

  1. Thanks for sharing such a festive recipe! I love all the pictures you took along the way as well. Happy FF, and have a fabulous weekend. 😀

Leave a Reply