Kalkandu Pongal/Kalkandu Sadam Recipe-Pongal Recipes

• Raw rice – 1/2 cup
• Yellow moong dal – 1 tbsp(optional,i dint use)
• Raw milk – 2.5 cups
• Water – 1/2 cup
• Sugar candy/rock sugar – 1/2 cup( heaped) OR Powdered rock sugar – 3/4 cup+2 tbsp
• Salt – a pinch

Spices for flavor

• Ghee – 3-4 tbsp
• Cardamom – 2 seeds( crushed)
• Cloves – 1 no
• Saffron threads – few
• Nutmeg/Jathikai – a very small piece

• Wash and soak the rice for 10 minutes.In the mean time,boil raw milk + water in a pressure cooker base.When it comes to a boil,add the washed rice draining the water.Let it pressure cook in low flame for one whistle.It takes nearly 10-12 minutes.After the steam is released,remove the lid & mash the rice well.Keep aside ( Note : If u want to add moong dal,roast it in a tsp of ghee & add to pressure cooker along with rice.)

• Take the rock sugar and break it using a hammer or rolling pin by wrapping it in a news paper.Now it will be broken into small pieces & easy to powder in mixie.If u grind the rock sugar without breaking,mixie blade may break.So its better to follow this procedure.Suppose if u have small candies ( ie diamond kalkandu)u can powder it directly.

• After opening the cooker,add the powdered rock sugar & mix well.It will melt soon & mixes with the rice.The mixture will become watery now.Keep stirring by adding a tbsp of ghee. Keep the flame medium.

• In the mean time,roast the cashews,clove & nutmeg.Powder the nutmeg & cardamom.Add it to the pongal.Add saffron threads too.Mix well.After some time,Pongal will turn thick and start to leave the sides of cooker.Now add all the remaining ghee along with roasted cashews.Remove & let it cool.No problem if the pongal is slightly thin.It will thicken completely once its cooled down.
  • Please make sure the pongal has moisture content when u switch off. ( ie it should be slightly watery n mushy. Don’t make it very thick .) This is very important ..
  • Once it cools down,the consistency will be correct else it will  become very hard.If u feel , all the water is absorbed and if it looks dry , add little boiled milk, Mix well and switch off the flame.

Add a tsp of ghee & serve.
Enjoy !

• I have not used moong dal as per the recipe given in the book.If u wish to add,roast it in a tsp of ghee & add to rice in cooker.
• Adjust the quantity of sugar candy as per your taste.I felt the ratio of rice & rock sugar should be 1:1.5 for perfect sweetness.U can also add 1:2 ratio if u have sweet tooth.
• Do not compromise in the quantity of ghee.It not only makes the pongal tasty but also helps to balance the body heat developed by rock sugar.
• My MIL usually tells us to consume moderate quantity of kalkandu pongal because over eating may upset your stomach ( ie may cause loose motion trouble).I am not sure about this.So take care and consume less.