Kalkandu pongal or Kalkandu bath is a yummy version of Pongal prepared with Rock sugar as the sweetener.
Festivals days always call for some good traditional food and family time. Pongal is a traditional farm festival in Tamil Nadu and it is celebrated across the state irrespective of the religion.
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What is Pongal
Pongal is one of the most important festival celebrated in Tamil Nadu. It is the harvest festival. We give thanks to the Sun which helped the farmers in their harvest. Pongal is celebrated in the month of Jan (ie) in the tamil month of thai.
Farmers prepare pongal with the rice from their first harvest and thank the sun God for all the prosperity.
Ingredients
Raw Rice - We can use Sona masuri rice or Raw rice for Pongal. Traditionally raw rice is the one. It is available in all the supermarkets and Indian groceries.
Moong Dal - We use split deskinned Yellow Lentils for Pongal.
Kalkandu - It is rock sugar candy. It is like a mini white crystals. Easily available in supermarkets.
Cashew nuts and Raisins - We toast the nuts in ghee and add to a rich creamier Pongal.
Ghee - Give a rich taste to pongal.
Water and Milk - We use both Milk and water for cooking the rice and lentils.
Kalkandu Sweet Pongal
Traditionally we use Jaggery as a sweetener while preparing Pongal , which is why we get a golden colored Pongal. In this Kalkandu rice we use rock sugar candy crystals. They are like mini sugar cubes. Kalkandu is made from granulated sugar.
This kalkandu is not to be confused with panam kalkandu or panam vellam kalkandu. Both are the by products from different plants products. This Kalkandu pongal recipes use whole kalkandu however we can also powder and add to the pongal. Adding Cardamom powder and a pinch of edible camphor elevates the taste and flavor of the pongal even more.
Traditionally pongal is prepared with a brass pot and these days we use a pressure cooker for a hassle free and easy version.
How to prepare Kalkandu Pongal
 3.     Meanwhile heat another pan with the remaining 1 tbsp of ghee add in Cardamom ,Cashew nuts ,Raisins and the coconut chunks and fry till it turns golden .
 4.     Now add the nuts to the pongal and switch off the flame. Serve hot .
Serve hot for the best taste.
Tips & Variations
- Garnish the pongal with more ghee and kalkandu while serving.
- Serve hot for better taste.
- Adding more ghee increases the richness of the Pongal.
- You may also add 2 cups of Milk and 1 cup of Water for a more creamier Pongal.
Serving Suggestions
Goes well as a dessert by itself. We can make them along with a grand feast for the dessert serving. Also prepare during the festivals or auspicious days.
More Pongal Recipes
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📖 Recipe
Kalkandu pongal | Kalkandu bath
Standard 1 cup measures 240 ml
Ingredients
- ½ cup Raw Rice
- 2 tbsp Moong Dal
- ½ cup Kalkandu | Rock Sugar Candy + 1 tsp of garnish while serving
- 2 cups Water
- 1 cup Milk
- 2 tbsp Ghee
- 2 Cardamom
- 8 Cashew nuts
- 2 tbsp Coconut chunks
- 5 Raisins
Instructions
- Dry Roast Moong Dal until a nice aroma comes and it turn to a light golden colour.
- Next in a pressure cooker add in the Rice and Dry roasted Moong Dal. Add in Water and ½ cup of Milk.
- Pressure cook in a medium flame for about 4 whistles. Wait till the pressure gets released all by itself and then open the cooker.
- Mash the rice and dal with a ladle and then switch on the stove. Continue cooking in low flame . Now add in the reaming ½ cup of milk and the Kalakandu(Rock sugar Candy) .
- Next add in 1 tbsp of Ghee and mix well.
- Meanwhile heat another pan with the remaining 1 tbsp of ghee. Add in Cardamom ,Cashew nuts ,Raisins and the coconut chunks and fry till it turns golden .
- Now add the nuts to the pongal and switch off the flame. Serve hot.
Notes
- Top the pongal with ghee and kalkandu while serving.
- Serve hot for better taste.
- Adding more ghee increases the richness of the Pongal.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. I have updated with new Recipe card and details.
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