Name: Kalkandu Pongal / Rock Sugar Pongal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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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Kalkandu Pongal is another variation from regular Sakkarai(jaggery) Pongal where jaggery is substituted to Rock Sugar. Milk is added to get in nice creamy pongal. Rock Sugar can also be substituted with refined sugar. Ghee is topped up at the end to make it even more tasty. Finally garnished with cashews. Served Hot. Its simply awesome.

Kalkandu Pongal / Rock Sugar Pongal

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Kalkandu Pongal / Rock Sugar Pongal is a delicious dessert

Course: Main Course

Cuisine: Indian

Servings: 2

Author: Anlet Prince

Ingredients

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

Instructions

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.

Recipe Notes

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…