Kalkandu Pongal or Kalkandu Sadam is delicious naivedyam or prasadam made with rock candy, milk and rice. Offered to God on festival days and at temples
Kalkandu Pongal is one of the varieties of Pongal offered as Naivedyam for Pongal festival and other major
festivals at home. In addition to this we offer Chakkarai Pongal (ver 1 and ver2), Ven Pongal, Thirukannamudhu, Akkaravadisal, Ezhu Kari kootu, Thalagam Kuzhambu during the 5 days of pongal. While Karnataka state makes its famous Ellu Bella (Sesame jaggery trail mix) and Sakkare Achchu (Sugar dolls) as part of this traidition for Sankranti. Few parts of Punajb on the other hand I am told, celebrates Lohri with Gur Ka Sheera
Today’s version is with Kalkandu (or candy sugar aka Mishri or KhaDi Shakkar in Hindi / Marathi) and we prefer a mild sweetness and therefore used it sparingly. You can increase the sugar proportion accordingly.
Other Pongal and Festival Prasadams on the blog you may like:
Kalkandu Pongal – Offering to God for Pongal Festivals
(Candy Sugar & Rice Pudding cooked in milk and topped with Ghee)
Prep time :15 mins . cook time : 15 mins. Serves : 4
PIN FOR LATER
What do you need to make Kalkandu pongal:
- Raw rice – ¼ cup (I used short grained rice)
- Milk – 1 cup
- Kalkandu (Candy Sugar) – 3/4 cup (adjust sweetness)
- Ghee – 4 tsp
- Raisins and cashewnuts – 4-6 each
- Saffron – a pinch
- Pachaikarpooram (edible camphor) – a teeny weeny pinch – optional, but recommended
How to make Kalkandu Pongal:
- Wash and soak rice for 10 mins, pressure cook with the milk for 4-5 whistles.
- Once the pressure releases, mash the rice while still hot.
- Fry the cashews and raisins in 1 tsp ghee till plump and golden brown, reserve.
- Soak the saffron in 1 TBSP hot milk for 10 mins.
- In a non stick pan, add the mashed rice and kalkandu (the sugar will dissolve due to the heat, and don’t
worry if it leaves some water in the vessel – the dish with thicken upon cooling), add half of the ghee , saffron and mix well. - Add the pachai karpooram and turn off the heat.
- Now add the remaining ghee if any and the fried raisins and cashews
- Offer to God as Naivedyam and serve warm
Kalkandu Pongal | கல்கண்டு பொங்கல் | Pongal Recipes | Kalkandu Sadam
Equipment
- Pressure Cooker
- Thick Bottomed Pan
- Ladle
Ingredients
- 1/4 cup Raw rice any non-aromatic short grained Indian rice will work
- 1 Milk boiled and cooled
- 3/4 cup Candy Sugar Kalkandu, adjust sweetness
- 4 tsp Ghee clarified butter
- 4 Raisins
- 6 cashewnuts
- 1 generouspinch Saffron
- 1/16 pinch edible camphor (Pachai Karpooram – optional but recommended
Instructions
- Wash and soak rice for 10 mins, pressure cook with the milk for 4-5 whistles.
- Once the pressure releases, mash the rice while still hot.
- Fry the cashews and raisins in 1 tsp ghee till plump and golden brown, reserve.
- Soak the saffron in 1 TBSP hot milk for 10 mins.
- In a non stick pan, add the mashed rice and kalkandu (the sugar will dissolve due to the heat, and don’t worry if it leaves some water in the vessel – the dish with thicken upon cooling), add half of the ghee , saffron and mix well.
- Add the pachai karpooram and turn off the heat.
- Now add the remaining ghee if any and the fried raisins and cashews
- Offer to God as Naivedyam and serve warm
Pongal looks so tasty Kalyani.
Wow, again my favourite, you are tempting me Kalyani..
Drooling here. Awesome. Happy Pongal
Such a creamy and delicious looking pongal made with kalkandu.
I have heard about this many times, but never had it before. Looks good!
Happy Pongal to you – I hve made this version also for previous BM theme – another loved version – I don't think I've tasted a version of rice pudding or pongal I didnt like 🙂
Looks so delicious. We also call it Akkaravadisal and it is my favorite.
Kalkandu pongal looks so inviting Kalyani..
I loved this kalkandu pongal when I made it.
I love every variety of Pongal out there and your bowl of Pongal looks delicious.
Looks creamy and delicious.
Book markpanniten. Looks so delicious Kal!!
Aha! one small donnai of this kalkandu pongal is just divine. The pachai kalpooram and saffron infused flavours make me miss homeland.
Awww. Wish I could send you some now 🙂 Come over,already!
OMG this is a delicious sweet that I would love to have any time. This is a great one to makie for Pongal festival.
Thanks, do try the kalkandu pongal
Ahhh! What a delicious Kalkandu Pongal! Love to use saffron and camphor in my sweets. I will make some for lunch tomorrow. I am sure my FIL will love it.
sounds like a plan, Archana! Go for it…
Nothing beats the taste of warm kalkandu pongal, the color with tinge of saffron and ghee roasted cashews makes it a divine experience.
Thanks Priya. that saffron makes it truly divine..
Such a lovely dish with kalkandu. It looks delicious and creamy. I will make it for the festive day.
Thanks Jayashree. Do try it when possible
Anna loved kalakandu pongal and so does Vj . I am a huge fan of using pachaikarpooram in sweet pongal . It simply elevates the taste and flavor . Love the plating ,so simple yet divine
On that’s good to know.. yes the pachai karpooram is essential for almost all naivedyam sweets and perumal thirtham too at home