Kalkandu Pongal / Rock Sugar Pongal is a delicious dessert
- 3 Tablespoon Moong Dal
- 1/2 Cup Raw Rice
- 1/3 Cup Rock Sugar / Rock Candy / Kalkandu
- 2 Tablespoon Ghee
- 15 Cashews
- 1.5 Cup Milk
- 1.5 Cup Water
- 4 Cardamom
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Wash and soak raw rice in water for 10 minutes. Roast moong dal until nice aroma comes out.
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Add in the soaked Raw Rice into the roasted moong dal into a pressure cooker. Add in half cup of milk and 1.5 cup of water.
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Pressure cook for 3 whistles in medium flame. Switch off the flame and let the pressure cooker release pressure on its own. Open the pressure Cooker. Mix with a ladle. Add in the remaining milk. mix well and start heating again.
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Make the Rock sugar into powdered sugar in a blender. Add the powdered sugar into the pongal.
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After adding sugar the pongal gets watery. Add in cardamom. Keep cooking until all the moisture disappears and we get a thick pongal consistency.
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Top up with 1 tablespoon of ghee. Roast the cashews in the remaining ghee and add them into the pongal.
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Finally add some rocksugar and mix them once. Delicious and tasty Kalkandu pongal is now ready to serve.
- Garnishing with Rock Candy or Rock Sugar is completely optional, My little one liked it so i have used it.
- While roasting moong dal make sure not to burn it.
- Soaking raw rice in water for 10 minutes is to make it soft.
- Pressure cook in a bigger pressure cooker so that it has enough space for the milk to boil.
- Adding cardamom powder is better then adding cardamom. I did not have cardamom powder so i had added cardamom and removed it at the end after the flavour was infused.
Step by Step Photos on how to make Kalkandu Pongal / Rock Sugar Pongal /Rock Candy Pongal
- Wash and soak raw rice in water for 10 minutes. Roast moong dal until nice aroma comes out.
- Add in the soaked Raw Rice into the roasted moong dal into a pressure cooker. Add in half cup of milk and 1.5 cup of water.
- Pressure cook for 3 whistles in medium flame. Switch off the flame and let the pressure cooker release pressure on its own. Open the pressure Cooker. Mix with a ladle. Add in the remaining milk. mix well and start heating again.
- Make the Rock sugar into powdered sugar in a blender. Add the powdered sugar into the pongal.
- After adding sugar the pongal gets watery. Add in cardamom. Keep cooking until all the moisture disappears and we get a thick pongal consistency.
- Top up with 1 tablespoon of ghee. Roast the cashews in the remaining ghee and add them into the pongal.
- Finally add some rocksugar and mix them once. Delicious and tasty Kalkandu pongal is now ready to serve.
- Every spoon full of heaven.
- This is the add on. Out of the world…
Yes please. I would love to include this sweet treat as another of my fav.
Looks very tempting!!