Kalkandu Pongal is one of
the varieties of Pongal offered as Naivedyam for Pongal festivaland other major
festivals at home. In addition to this we offer Chakkarai Pongal (ver 1 and ver2), Ven Pongal, Thirukannamudhu, Akkaravadisal and Ezhu Kari kootuduring the 5 days of pongal.
Today’s version is with Kalkandu (or candy sugar aka Mishri or KhaDi Shakkar in Hindi / Marathi) and we prefer a mild
sweetness and therefore used it sparingly. You can increase the sugar
Kalkandu Pongal – Offering to God for Pongal Festivals
(Candy Sugar – Rice Pudding cooked in milk and topped with
Prep time :15 mins . cook time : 15 mins. Serves
You would need:
- Raw rice – ¼ cup (I used
- Milk – 1 cup
- Kalkandu (Candy Sugar) –
- Ghee – 4 tsp
- Raisins and cashewnuts –
- Saffron – a pinch
- Pachaikarpooram (edible
camphor) – a teeny weeny pinch – optional, but recommended
- Wash and soak rice for 10
mins, pressure cook with the milk for 4-5 whistles.
- Once the pressure releases,
mash the rice while still hot.
- Fry the cashews and raisins
in 1 tsp ghee till plump and golden brown, reserve.
- Soak the saffron in 1 TBSP
hot milk for 10 mins.
- In a non stick pan, add the
mashed rice and kalkandu (the sugar will dissolve due to the heat, and don’t
worry if it leaves some water in the vessel – the dish with thicken upon
cooling), add half of the ghee , saffron and mix well.
- Add the pachai karpooram
and turn off the heat.
- Now add the remaining ghee
if any and the fried raisins and cashews
- Offer to God as Naivedyam
and serve warm