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Kalkandu Pongal | Kalkandu Sadam

Kalkandu Pongal also called as Kalkandu Bath & Kalkandu Sadam is a yummy sweet pongal made using rice, moong dal and kalkandu or sugar candy as sweetener 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. Kalkandu Pongal Recipe is presented in this recipe with step by step pictures.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 1/2 cup raw rice
  • 2 tablespoon moong dal
  • 1/2 cup kalkandu sugar candy
  • 1 cup milk
  • 1 and 1/2 cups water
  • 4 tablespoon ghee
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon raisins
  • 2 tablespoon 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 tablespoon 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 tablespoon 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.
Nutrition Facts
Kalkandu Pongal | Kalkandu Sadam
Amount Per Serving (125 g)
Calories 896 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 29g181%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 99mg33%
Sodium 101mg4%
Potassium 367mg10%
Carbohydrates 96g32%
Fiber 4g17%
Sugar 39g43%
Protein 16g32%
Vitamin A 343IU7%
Vitamin C 1mg1%
Calcium 241mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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