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.
- 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 –
- 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.