Kalkandu Pongal also called as Kalkandu Bath is a yummy sweet pongal made using rice, moong dal and kalkandu or sugar candy as sweetner instead of jaggery. Kalkandu Pongal is a good alternative to kesari, sweet in a breakfast menu and very easy to cook in large batches for parties & functions. . How to make Kalkandu Pongal is presented in this recipe with step by step pictures.
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
- 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.
Similar Recipes
- Sweet pongal recipe with milk
- Millet sweet pongal
- Sweet pongal made in pot
- Poha sweet pongal
- Kalkandu pongal
If you have any more questions about this kalkandu pongal recipe do mail me at [email protected]
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this kalkandu pongal recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Kalkandu Pongal | Kalkandu Sadam
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 Kalkandu Pongal hot with a generous serving of ghee, heaven I say 🙂
Video
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.
How to make Kalkandu Pongal
- 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!
Expert Tips
- 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.
Veena Theagarajan
yummy pongal I hv it in the draft also
http://great-secret-of-life.blogspot.com
Preethi Kannan
Looks yummy !! Nice photograph !!
Uma Ramanujam
I am just tasting this pongal as prasadam which I got from nearby temple. Tasting heaven. We also prepare in the same way but won't add milk to it. Looks superb.
Arthy Suman
Awesome I love kalkandu pongal….
Laavanya
For some reason kalkandu pongal has always fascinated me… looks so tempting.
Srimathi
I see so many posts on kalkandu bath, yours looks delicious.
runnergirlinthekitchen.blogspot.com
This sweet has such a lovely rich glaze on it! love it
runnergirlinthekitchen.blogspot.com
This sweet has such a lovely rich glaze on it.. delicious!
divya
Delicious !! Drooling clicks!!
Nivedhanams Sowmya
For same reason as yours, I love kalkandu sadam!!! thanks for sharing this very traditional and delicious recipe!!! Bookmarking it!!!
Sowmya
Ongoing Event – Mission – Breakfast
Sangeetha
So Rich and delicious pongal…too tempting pics Sharmi!
Vanamala Hebbar
very nice dish…
Jayanthi Karthikeyan
Yummy Pongal…
Priya
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.
Lakshmi Venkatesh
Kalkandu Sadham looks excellent.
Made ur Godhumai Halwa for the Treid and Tasted event. Came out well.
http://elvisalakshi.blogspot.com/2013/01/godhumai-halwa-wheat-halwa.html
Meena Selvakumaran
Tempting clicks.Will try for this pongal.
sowmya
I am going to try this today. It is mouth watering and can't resist myself.
Nabanita Das
A festive Authentic Dish… sweet pongal looks yumm…
Jeyashrisuresh
Super tempting kalkandu pongal. My mil makes this one. Neat clicks
Vardhini
Gorgeous presentation and the pongal looks inviting.
Vardhini
Event: New U – 2013
Peggy G.
This looks like a great sweet treat =)
Nagashree
First time here, came from Priya's blog. Happy Pongal to you & yours. You have a beautiful blog and will come back again to explore.
Prathima Rao
Divine recipe!!!Nice pic too Sharmi 🙂
Prathima Rao
Prats Corner
Lalitha Ranjith
hi sharmili it is delicious and easy method to prepare also it saves time!lalitha.
Leena
Happy sankranti..pongal looks very festive…lovely clicks..
Nithya
Wow.. this looks way tempting and love this one especially since it breaks the monotony from the usual pongal that we make.
ShravsCookBookBlog
yummy pongal…my MIL says sugar candy decreases heat generated in the body and one must chew during mouth ulcers….
ponmozhi
really good..tmr gonna for make it perumal thaligai…
Nasreen Basu
very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
chakkara pongal recipe
shivraj koman
Thanks U made my pongal day! 🙂 🙂 Happy Pongal!
shivraj koman
Thanks, you made my Pongal Day!!!! Came out soooo good 🙂 🙂 Happy Pongal 🙂 🙂
Rajeswari Nagapathy
whether we have to add boiled milk or plain milk
SHARMILEE J
Yes it is boiled milk…..
Ambika
Wow yummy it looks
Unknown
What type of rice did u add? Can we use any type of raw rice?
SHARMILEE J
S it is pongal pacharisi we call in tamil