• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tickling Palates

  • Home
  • Recipes
  • About
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • About
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • About
    • Contact
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Beans & Lentils

    Kalkandu Pongal

    Published: Jan 14, 2013 by Radhika . 11 Comments

    1 shares
    Kalkandu Pongal

    Wishing you all a very Happy Pongal and also celebrating 6000 Facebook Likes. I feel so humbled with all the love being showered on me. The Second day of the pongal festival is also called as “Thai Pongal” and I had been very much busy with cleaning home, purchases and other related activities to celebrate the festival. In the 4 day long festival, my favorite is to eat Chakkarai Pongal that is loaded with ghee and topped with roasted cashew nus and spiced mildly with just a hint of edible camphor. Let,s just forget the calories for now and worry about it later, right.

    Kalkandu-pongal

    Apart from Chakkarai Pongal, Mom also used to make Venn Pongal and this kalkandu pongal. But the former is my absolute favorite and I never cared for this kalkandu pongal. My Grandma used to feed me “Paal Saadam”, rice mixed with warm milk and sugar, during my childhood as I loved it very much then and demand to have it everyday for dinner and this pongal reminds me of the same. Though the method is much simpler to that of the Chakkarai Pongal, this one takes less time comparatively.
    Kalkandu Pongal1

    Kalkandu Pongal

    Prep time: 5 mins | Cook time: 30 mins | Serves: 3 to 4

     

    Ingredients:

  • Raw Rice – ½ cup
  • Yellow moong dal - 1+½ tablespoon
  • Kalkandu (Rock Sugar Candy) – 1 to 1-¼ cups
  • Water – 4 + ¼ cups
  • Milk – 2 cups
  • Cardamom – 1
  • Edible camphor (pachcha karpooram) – 1 pinch
  • Cashew nuts – 7 to 8
  • Raisins – 1 tablespoon
  • Ghee – 4 – 5 tbsp
  • Instructions:

    1. Heat a pan and dry roast the Yellow moong Dal (paasi aruppu) over a low flame for 4-5 min till the aroma arises taking care not to change its color.
    2. If you choose Rock Sugar Candy, I would suggest to powder it coarsely using a mixer as it will save cooking time. If it is Diamond Kalkandu, you can skip this step and use it directly.
    3. Wash rice well and soak for 10 min. Heat a wide bottomed pan with milk and 4 cups of water and bring to a boil. Add both the rice and moong dal. Mix well and close with a lid leaving a small opening and let it cook over medium flame.
    4. Meanwhile, heat 2 teaspoon of ghee and roast the cashew nuts to a golden brown and then add the raisins and when roasted, drain both and keep it aside. Pound the cardamom seeds and keep it ready. Discard the skin.
    5. Keep stirring the rice mixture in between. All the water and milk would have been absorbed and it will be in a semi solid state. When pressed between your fingers it should be easily mashable and appear mushy.
    6. Now add the powdered kalkandu or the diamond kalkandu, and mix well. You will see the pongal liquefying again as the sugar candy begins to melt away, but not to worry. Cook for another 7-10 min over medium-low flame and it will further solidify again.
    7. Finally add the crushed cardamom seeds, edible camphor (pachcha karpooram), ghee roasted cashew nuts, raisins and the remaining ghee and mix well and cook for a minute. Transfer to the serving bowl and serve hot with some ghee drizzled on top.

    DSCN6098

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

     

    Notes:

    1. The quantity of water will depend on the quality of rice used. If the rice is new it needs less water and cooks quickly, if it old then more water and more time.
    2. If you feel that the rice is not done and there is no water left further to cook, add more water after heating it. Never add cold water.
    3. You can avoid milk and use water alone for cooking.
    4. Along with Edible camphor you can also use Dry ginger powder (Sukku) for enhanced taste.
    5. You can add a little bit of saffron, to add some color to the final dish.

    WANT MORE RECIPES?

    Browse plenty more quick & flavorful recipes easily by course, method, occasion & diet.

    GO TO RECIPE INDEX
    « 5 Minute No Knead Artisan Bread
    Orange Muffins With Orange Glaze »

    Sign Up! to Newsletter

    Reader Interactions

    Comments

    1. Shobana Vijay

      October 01, 2014 at 7:49 pm

      For Neivediyams, this is the quick version of pongal and yummy too
      From
      Shoba
      http://www.shobasdelight.blogspot.in

      Reply
    2. Rosita Vargas

      January 25, 2013 at 5:13 am

      Luce muy rico es una delicia al paladar,abrazos y abrazos

      Reply
    3. Suja

      January 17, 2013 at 11:33 pm

      looks yummy and delicious

      Reply
    4. Veena Theagarajan

      January 15, 2013 at 7:02 pm

      yummy and tempting pongal
      http://great-secret-of-life.blogspot.com

      Reply
    5. Priya

      January 15, 2013 at 3:58 am

      Love this kalkandu pongal,love to finish that whole bowl..

      Happy pongal wishes to you.

      Reply
    6. ANU

      January 15, 2013 at 12:22 am

      yummy and different...
      "Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th
      SYF&HWS - Cook With SPICES" Series
      South Indian Cooking

      Reply
    7. Manju

      January 14, 2013 at 9:59 pm

      My son loves to eat Kalkandu by itself a lot...I bet this wud be his top fav Pongal if I made it...Thanks for sharing and Happy Pongal to you!

      Regards,
      manju
      http://manjuseatingdelights.blogspot.com/

      Reply
    8. divya

      January 14, 2013 at 8:47 pm

      Great & gorgeous recipe. Have a nice day. Happy Pongal & Sankranti.

      Reply
    9. Hamaree Rasoi

      January 14, 2013 at 4:44 pm

      Lip smackingly delicious Pongal. Wonderfully prepared.
      Deepa

      Reply
    10. anusha praveen

      January 14, 2013 at 1:21 pm

      I like that background Radhi.... and i ve been craving for some kalkandu pongal ever since this whole Pongal rage started but unfortunately we dont get Kalkandu here sigh...... and i m drooling 🙂

      Reply
    11. Biny's Recipes

      January 14, 2013 at 1:14 pm

      thx for the recipe...i love to have that

      Reply

    Leave a Reply. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello there!

    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

    Read more about me

    Trending Recipes

    • Phool Makhana Curry Recipe - Lotus Seeds Gravy
    • How to Cook Millets perfectly in Pressure Cooker (Stovetop & Instant Pot)
    • 15 Mins Paneer Butter Masala (Stovetop + Instant Pot)
    • Nadan Mutta Roast - Kerala Egg Curry
    • Matki Usal Recipe - Matki Chi Usal + Video
    • Flax Seed Butter Recipe - Flax Seeds Spread

    Recent Recipes

    • Makhani Gravy Recipe - Restaurant Style Makhni Sauce
    • Tomato Rice Recipe - Thakkali Sadam
    • Cantaloupe Salsa Recipe - Melon Salsa
    • Murungakkai Sambar Recipe - Drumstick Sambar
    • How to Cook Kullakar Rice in Pressure Cooker (Stovetop & Instant Pot)
    • Mango Pickle Recipe - Mango Oorugai

    Want more Recipes?

    GO TO RECIPE INDEX

    Footer

    ^ Back to Top

    Links

    About Radhika

    Recipes

    Shop

    Newsletter

    Sign Up for Email Updates

    Contact

    ticklingpalates@gmail.com

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 · Tickling Palates · Privacy Policy
    Hosted & Managed by Host My Blog

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy