KALKANDU PONGAL /KALKANDU SADHAM

     Festivals, as a matter of facts calls for traditional dishes, mostly prepared for the occasion. Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing.  It is a four-day long festival celebrated at the nook and corner of Tamilnadu.  As Rice is the staple crop grown in South India, along with other local dishes comes along a variety of Pongal recipes which is quite reminiscent of the festival. Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are few which follow the mark during the season.
     Kalkandu Pongal/Kalkandu Sadham is an easy Pongal recipe prepared with Raw Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu, flavoured with Cardamoms and garnished with Cashewnuts and Raisins roasted in Ghee.  This creamy delight is yet another authentic dish from Madapalli(Temple Kitchen).
     This Kalkandu Pongal/Kalkandu Sadham is a simple recipe which can be prepared at home for any occasion/festival.  Above all this Kalkandu Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. And especially Kalkandu Pongal/Kalkandu Sadham is served as a prasadham in Chidambaram Natarajar Temple. As any other prasadham, Kalkandu Pongal/Kalkandu Sadham served in temples have a special note of taste and flavour which is quite divine.

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Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK KALKANDU PONGAL/KALKANDU SADHAM

INGREDIENTS:

To Cook Rice :

Raw Rice - 3/4 Cup
Milk - 1 Cup
Water - 1 Cup
Salt - a Pinch(Optional)

For Kalkandu Pongal/Kalkandu Sadham:

Rock Sugar/Kalkandu - 3/4 Cup
Cardamom - 4-5 Pods
Milk - 1/2 Cup
Ghee - 3 Tbpsns
Cashew nuts - 10-12 Nos.
Raisins  - 1 -11/2 Tbspn

METHOD :

To Cook Rice :

• Clean and wash the Rice for 2-3 times or until water runs clear.
• Drain the Rice and add it into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
• Pour Milk, Water and a pinch of Salt to the Rice and give a quick stir.
• Cover the Pressure cooker and cook for 3 Whistles on a high flame.
• Lower the flame and cook for other 2-3 whistles.
• Switch off the flame and allow the pressure to release.

For Kalkandu Pongal/Kalkandu Sadham:

• Grind the Rock Sugar/Kalkandu & Cardamom Pods in a mixer-grinder into a fine Powder and keep it aside.
• Slightly mash the cooked Rice, add the powdered Rock Sugar/Kalkandu & Cardamom powder to the cooked Rice and mix well
• Leave this on a very low flame until the powdered Rock Sugar/Kalkandu is well absorbed into the Rice.
• Pour in 1/2 Cup of Milk and cook on a low flame until you get the desired consistency.
• Meanwhile heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Kalkandu Pongal/Kalkandu Sadham and mix well.
• Serve Kalkandu Pongal/Kalkandu Sadham hot with a hearty drizzle of Ghee over it.

NOTES:

• Can prepare the same dish by adding Moong Dhal, (if using Moong Dhal use,1/3 Cups).
• Dry Roast the dhal on a medium flame until it turns fragrant before cooking the Dhal with Rice. (over roasting can alter the flavour of the dish). 
• If using Dhal in the recipe add extra 3/4 Cups of Water.
• Adjust the amount of Milk & Water as for your rice variety.
• Powder the Rock Sugar before adding it to the cooked Rice.
• Alternatively, if you are adding the whole Rock Sugar, can melt it with some water and pour it onto the Rice.
• Do not over boil the Rock Sugar mix.  We don't need to boil it into string consistency.
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Kalkandu Pongal/Kalkandu Sadham.