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. 

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

A collection of 25 yumm pongal deliciacies along with this yumm pongal can be found here @Whiskaffair


  • 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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#72