How to make Kalkandu (Rock Sugar) Pongal
The jaggery pongal is quite popular & well liked by everyone, but the kalkandu pongal is kind of like the shy cousin of the jaggery pongal. Many may not have tasted it and hence not know about this less known , but equally delicious pongal version. The recipe was duly noted in my recipe diary cos' my grandma & mom used to make this pongal occasionally. To make this pongal taste rich, I have used evaporated milk instead of regular. Sharing this divine recipe with my friends at Sri Valli's CCC# 41: February -- Week 2.
Ingredients for 6 to 8 servings:
uncooked rice - 1 cup
Pasiparuppu/Moong dal - 1 tbsp
Kalkandu/Rock sugar - 1.5 cups
Evaporated milk or regular milk - 1 cup + 2 tbsp
Elakkai podi/Cardamom powder - 1/4 tsp
Nutmeg powder - 1/8 tsp
Ghee - 3 tbsp
Saffron - a pinch
Raisins - 1 tbsp or more
Cashewnut - 2 tbsp
Pressure cooker method:
- In a pressure cooker, cook (until soft & mushy) the rice & dal together with 1 tbsp of ghee, and excess water. (ex: if you normally add 2.5 cups of water for 1 cup of rice; add 3 cups of water instead).
- Soak the saffron in 2 tbsp of warm milk.
- When the rice is cooked, add the kalkandu/rock sugar to it, stir to let it melt in the heat. Add the milk & stir on low heat, taking care not to burn it.
- Add cardamom and nutmeg powder. Add the soaked saffron to the pongal.
- In a separate pan, melt ghee & fry the cashewnuts & raisins. Toss them into the pongal & serve hot or cold.
