Wednesday, January 18, 2017

Kalkandu Pongal/Rock Sugar Pongal - Pongal Special

Kalkandu Pongal, this has been in my to-do list for a long time now. I have made it once, but couldn't click pictures and make it to the blog. So, when valli announced the theme of Festive dishes, i immediately decided to make this long-waited delicacy for the theme. I made it today afternoon, felt so good to make a sweet, on a normal day. During festivities, with a grand feast, we normally tend to eat less and that too,if it is us, who stand near the stove and make them all, i usually feel full by the time i finish pooja and sit for lunch. So, when i made this today and tasted it hot straight from the pan, i felt so good!!! It is pretty easy dish, the same as sarkarai pongal, i have added little chana dal also, you can avoid and use only moong dal also. 
Ingredients
1/2 cup Raw rice
2 tbsp moong dal
2 tbsp chana dal
1 cup milk
1.5 cups of water
1/2 cup rock  sugar 
4 nos cardamom pods
1 no clove
2 tbsp ghee
2 tbsp broken cashew-nuts
1 tbsp raisin
Method

  • Take rice and dal together and wash it well with running water. I know they normally dry roast the rice, but since these days, it goes through various stages of processing, i didn't want to take risk, so washed the rice, instead of dry roasting.
  • Take the washed rice and dal  in a pressure pan, add 1 cup of milk and 1.5 cups of water and pressure cook for 4-5 whistles. I didn't cook directly in the pressure cooker, this will cause the liquid to squirt out thru the whistle, so place the rice and dal in a separate vessel and place it in the pressure cooker.
  • While the rice is cooking, take rock sugar along with cardamom pods and cloves in a mixie and powder it well.
  • Let the pressure release on its own. Heat a pan, add the cooked rice and dal to it and add the powdered sugar candy and mix well. The mixture will release water, add 2 tbsp of ghee to it and mix well. Let it cook until the sugar is absorbed well and the mixture thickens. 
  • Be careful and be near the stove, stir frequently. After 10-12 minutes, take it off the stove. Roast the cashewnuts and raisin in ghee and add it to the pongal. Serve warm.

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12 comments:

  1. Kalakandu pongal has been on my to-make list for a very very long time. Will have to try it out some time soon.

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  2. One of my favorite,sweet pongal tastes divine when it is hot.I too like the pongal straight from the pan.

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  3. Pongal sounds just similar to the kichari that we make! Looks so delicious... I love meals like this for breakfast... easy to make and filling too...

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  4. This is my altime favorite way to use the sugar candies other than popping into mouth that is..:)

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  5. Awesome pongal..love that ghee floating Priya..we surely need it..lol.

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  6. I made it last year for Sankranti / Pongal and simply loved it :) especially liked the "sun" Motif and ur elegant "Jade" neckpiece

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  7. Give me that plate, feel like finishing rite now. Beautiful set up there Priya.

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  8. same here.. this is in my todo list too. But couldn't get to it this year again.Love this yummy dish. That suryan hanging and the set up is awesome.

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  9. I love kalkandu pongal over anything else and this looks so tempting. Lovely set up!

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  10. My all time favorite. It's so tempting and the photos are awesome.

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  11. Such a wonderful pongal recipe!! Loved it!

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  12. The setup is so traditional, Priya and apt for the pongal too

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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