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Kalkandu pongal recipe, Sugar candy pongal recipe

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Kalkandu pongal recipe a sweet pongal made using rice,moong dal and kalkandu or sugar candy as sweetner instead of jaggery.

kalkandu pongal recipe

Kalkandu pongal recipe with step by step pictures and video. How to make kalkandu pongal recipe with quick video.

Kalkandu pongal – The name itself makes my mouth water… I love anything sweet and sakkarai pongal is my fav so was bowled out by the idea of making pongal using sugar candy(kalkandu)….And yes it turned out very delicious. The recipe is almost same as milk pongal excluding sugar candy. This is our family favorite especially with kids.

About kalkandu pongal recipe:

  • Cook rice and dal : Roast dal first then cook it along with rice with enough water, milk. Cook until mushy. Mash well and set aside.
  • Add sugar candy : add sugar candy along with remaining milk, mash it well and set aside.
  • Fry nuts in ghee : Fry nuts and raisins in ghee and add it.
  • Add milk : Add remaining milk, ghee, cardamom powder.
  • Mix well : Add more ghee and mix well.

Variations:

  • You can skip milk and add water instead.
  • If you like saffron flavour soak saffron in milk and add it.
  • You can add little grated coconut too.
  • You can add clove powder for more flavour. Instead add 2 cloves while frying cashews, raisins and add it.
  • I used pressure cooker to make it quick. You can even use a brass pot like here.

Storage:

Generally kalkandu pongal keeps well for 2 days in room temperature itself if milk is not added. But as this version is with milk, I would suggest to store it in fridge after a day. No recommendation for freezing.

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kalkandu pongal recipe

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Kalkandu pongal recipe

Kalkandu pongal recipe a sweet pongal made using rice,moong dal and kalkandu or sugar candy as sweetner instead of jaggery. A very tasty, delicious pongal made using kalkandu or sugar candy.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings3
AuthorSharmilee J

Ingredients

  • 1/2 cup raw rice
  • 2 tbsp moong dal
  • 1/2 cup kalkandu sugar candy
  • 1 cup milk
  • 1 and 1/2 cups water
  • 4 tbsp ghee
  • 1/4 tsp cardamom powder
  • 1 tbsp raisins
  • 2 tbsp cashews broken

Instructions

  • To begin with : rinse raw rice well drain water and set aside. Rinse moong dal using a strainer drain water and add it to pressure cooker. Dry roast for few mins until aroma comes, no color change needed. Add rice to it.
  • Add 1/2 cup milk and 1 and 1/2 cups water to it. Mix well. Pressure cook for 4-5 whistles in medium flame.
  • Let pressure release by itself. Once pressure releases, open and switch it on. Mash it well then add sugar candy.
  • After that add remaining 1/2 cup milk. Mix it well. The mixture turns goey like this. Cook for 2 mins.To a tadka pan add 2 tbsp ghee heat it up add cashews fry until slightly golden then add raisins fry until it bubbles up. Switch off.
  • Next add fried cashews, raisins to the pongal. Add remaining 2 tbsp ghee, cardamom powder a pinch of salt. Mix well. Cook for a minute and switch off.
  • Finally , Serve hot with a generous serving of ghee, heaven I say 🙂

Notes

  • You can powder sugar candy if you want but it easily dissolves on heat as you acn see here.
  • The sweetness was apt with 1/2 cup but if you prefer you can add utpo 3/4 cup sugar candy.
  • Though adding milk is optional, but sure gives a richness and creaminess to the pongal.
  • Make sure kalkandu pongal is goey while switching as it thickens with time.
  • I used boiled, cooled milk. You can use raw milk too as it boils while cooking.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Kalkandu pongal recipe video

If you have any more questions about this kalkandu pongal recipe do mail me at sharmispassions@gmail.com.
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How to make kalkandu pongal:

  1. To begin with : rinse raw rice well drain water and set aside. Rinse moong dal using a strainer drain water and add it to pressure cooker. Dry roast for few mins until aroma comes, no color change needed. Add rice to it.
    kalkandu pongal recipe wash raw rice
  2. Add 1/2 cup milk and 1 and 1/2 cups water to it. Mix well. Pressure cook for 4-5 whistles in medium flame.add milk,water
  3. Let pressure release by itself. Once pressure releases, open and switch it on. Mash it well then add sugar candy.pressure cook
  4. After that add remaining 1/2 cup milk. Mix it well. The mixture turns goey like this. Cook for 2 mins.To a tadka pan add 2 tbsp ghee heat it up add cashews fry until slightly golden then add raisins fry until it bubbles up. Switch off.kalkandu pongal recipe
  5. Next add fried cashews, raisins to the pongal. Add remaining 2 tbsp ghee, cardamom powder a pinch of salt. Mix well. Cook for a minute and switch off.kalkandu pongal recipe
  6. Finally , Serve hot with a generous serving of ghee, heaven I say!

kalkandu pongal recipe

My tips while making kalkandu pongal recipe:

  • You can powder sugar candy if you want but it easily dissolves on heat as you acn see here.
  • The sweetness was apt with 1/2 cup but if you prefer you can add utpo 3/4 cup sugar candy.
  • Though adding milk is optional, but sure gives a richness and creaminess to the pongal.
  • Make sure kalkandu pongal is goey while switching as it thickens with time.
  • I used boiled, cooled milk. You can use raw milk too as it boils while cooking.kalkandu pongal recipe

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Comments

  14. Priya says

    Even am preparing this pongal for this year's pongal celebration,but mine is going to be bit healthy as am using brown rice else its quite like yours Sharmi.

    Reply

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