KALKANDU PONGAL WITHOUT MILK I SUGAR CANDY RICE I PONGAL RECIPES

Pongal is an important festival of harvest. After the first harvest of the season, the new raw rice cooked with a sweetness and offer to the god as pongal padayal. It's like Diwali for all farmers, they usually get new clothes for Pongal festivals and grandly celebrate in their villages with family and friends. How can forget about sugar cane (Karumbu), karumbu is my all time favorite and waiting to taste it tomorrow.

Kalkandu Pongal is very easy to prepare and delicious. Kalkandu Pongal will be creamy while cook with milk. But I have prepared without milk because my mom won’t like milk in some recipes. No compromise on taste, the Pongal without milk is tastes well with the flavor of cardamom and ghee.

 

Category	DESSERT
Cuisine	Indian
Preparation Time	20 Minutes
Cooking Time	30 Minutes
Servings	2-3

Source – My Own

INGREDIENTS

Raw rice – 1 Cup

Moong dal – 1 Tbsp

Ghee – 3 Tbsp

Cashew nuts – 10

Raisins – 10

Sugar candy/Kalkandu – ¾ Cup + 2 Tbsp  

Cardamom powder – 1 Tsp

Salt – A pinch

Water – 4 Cups + ¼ Cup

METHOD

• Wash and soak the rice for 15 minutes.
• Grind the sugar candy into powder and keep it aside.

• Heat 1 Tsp ghee in a pressure pan; dry roast the Moong dal and then add drained rice stir it once.

• Add 4 cups of water and cook up to 4-5 whistles.

• After the pressure reduce, open the cooker lid and mash it well.
• Now add the sugar candy and ¼ cup of water mix it well on low flame.

• Meanwhile, heat ghee in a pan; roast cashew nuts and raisins and keep it aside.
• Add cardamom powder, salt to the Pongal and stir it well.

• Finally, pour the ghee with cashews and raisins, mix it well and switch off the flame.
• Serve it hot…

NOTE

• You can substitute the ¼ cup of water with milk to get rich creamy Pongal.
• Powder the sugar candy is optional; it will melt in the heat itself.