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January 11, 2017 By Anlet Prince 6 Comments

Kalkandu Pongal / Rock Sugar Pongal /Rock Candy Pongal

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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

Kalkandu Pongal
Print
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
  1. Wash and soak raw rice in water for 10 minutes. Roast moong dal until nice aroma comes out. 

  2. 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. 

  3. 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. 

  4. Make the Rock sugar into powdered sugar in a blender. Add the powdered sugar into the pongal. 

  5. After adding sugar the pongal gets watery. Add in cardamom. Keep cooking until all the moisture disappears and we get a thick pongal consistency. 

  6. Top up with 1 tablespoon of ghee. Roast the cashews in the remaining ghee and add them into the pongal. 

  7. 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.

Kalkandu Pongal

Step by Step Photos on how to make Kalkandu Pongal / Rock Sugar Pongal /Rock Candy Pongal

  1. Wash and soak raw rice in water for 10 minutes. Roast moong dal until nice aroma comes out. Pal Pongal Milk Pongal
  2. 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. Pal Pongal Milk Pongal
  3. 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. Pal Pongal Milk Pongal
  4. Make the Rock sugar into powdered sugar in a blender. Add the powdered sugar into the pongal. Kalkandu Pongal
  5. After adding sugar the pongal gets watery. Add in cardamom. Keep cooking until all the moisture disappears and we get a thick pongal consistency. Pal Pongal Milk Pongal
  6. Top up with 1 tablespoon of ghee. Roast the cashews in the remaining ghee and add them into the pongal. Pal Pongal Milk Pongal
  7. Finally add some rocksugar and mix them once. Delicious and tasty Kalkandu pongal is now ready to serve. Kalkandu Pongal
  8. Every spoon full of heaven.Kalkandu pongal
  9. This is the add on. Out of the world… Honey BAnana

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Filed Under: Sweet Pongal Tagged With: FestiveRecipe, Pongal

Reader Interactions

Comments

  1. Nava K says

    January 11, 2017 at 3:34 pm

    Yes please. I would love to include this sweet treat as another of my fav.

    Reply
  2. Anu Yalo says

    January 12, 2017 at 6:40 am

    Looks very tempting!!

    Reply

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Anlet Prince

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Hello! I am Anlet Prince, I hail from Palayamkottai, TamilNadu, India. I am a Stay at home Mom to ...

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