Kalkandu Pongal Recipe
Kalkandu Pongal also called as Kalkandu Bath is a delicious 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 in a breakfast menu and very easy to cook in large batches for parties & functions. Learn to make Kalkandu Pongal with step by step pictures and video.
Servings2 people
Ingredients
- ½ cup raw rice
- 2 tablespoon moong dal
- ½ cup kalkandu sugar candy
- 1 cup milk
- 1 and ½ cups water
- 4 tablespoon ghee
- ¼ 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 ½ cup milk and 1 and ½ 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 ½ cup milk. Mix it well. The mixture turns goey like this. Cook for 2 minutes.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 hot with a generous serving of ghee, heaven I say!
Video
Notes
You can powder sugar candy if you want but it easily dissolves when heated itself as you can see here.
The sweetness was apt with ½ cup but if you prefer you can add up to ¾ 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.
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.
Nutrition Facts
Kalkandu Pongal Recipe
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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