Kalkandu Pongal Recipe
Kalkandu Pongal is a traditional South Indian sweet dish often prepared during festivals and special occasions. It is made using rice, milk, and kalkandu, which is rock sugar candy, giving it a delightful sweetness. The dish is particularly popular in Tamil Nadu and is often served as a prasadam in temples. The flavors of cardamom and the aroma of ghee add to the richness of this dish.
Ingredients
- Rice - 1 cup
- Milk - 2 cups
- Kalkandu (Rock Sugar Candy) - 1 cup
- Ghee - 3 tablespoons
- Cardamom - 4 pods
- Cashews - 10-12
- Raisins - 10-12
- Water - 2 cups
Preparation
Before we begin, ensure that all the ingredients are fresh and ready. For instance, ensure the kalkandu is clean and free from any contaminants. It might be necessary to rinse the rice in water a couple of times to remove any excess starch.
Step 1: Soak the Rice
Rinse the rice thoroughly under running water. Once cleaned, soak the rice in an adequate amount of water for about 30 minutes. Soaking helps the rice to cook faster and absorb the milk more efficiently.
Step 2: Prepare the Kalkandu
While the rice is soaking, powder the kalkandu coarsely using a mortar and pestle or a grinder. This helps it to dissolve quickly during the cooking process.
Cooking Process
Step 1: Cook the Rice
In a heavy-bottomed pan, add the soaked rice and water. Cook the rice on medium heat until it's soft and fully cooked. This should take about 20 minutes, but you can check the consistency regularly. Adjust cooking time if necessary by referring to this cooking timer.
Step 2: Add Milk
Once the rice is fully cooked, reduce the heat and slowly add milk while stirring continuously. Let it simmer until the milk reduces a little and blends well with the rice.
Step 3: Incorporate Kalkandu
Now, add the powdered kalkandu and mix thoroughly. Allow it to cook until the kalkandu dissolves completely and is fully absorbed. This may take around 10 minutes.
Step 4: Flavor with Cardamom
Crush the cardamom pods and sprinkle them into the mixture. Stir well, allowing the flavors to infuse.
Step 5: Fry Cashews and Raisins
In a separate pan, heat ghee and fry the cashews and raisins until golden brown. Add these to the kalkandu pongal.
Serving Suggestions
Serve the Kalkandu Pongal warm. It can be garnished with additional cashews or raisins if desired. It pairs perfectly with a savory snack, balancing sweet and salty flavors, or can be enjoyed as a standalone dessert.