Kalkandu Pongal / Candy Sugar Pongal

     This sweet dish is very famous in Coimbatore and the surrounding districts and made during "Pongal Festival". It has a unique taste and very quick and easy to prepare.


Raw rice [pacharisi] : 1 cup
Kalkandu [candy sugar crystals]: 11/2 cups.
Whole milk: 4 cups.
Ghee:  4-5 tbsp
Cashews: 10.
Raisins: 10.
Cardamom pods:6.


1.Fry the cashews and raisins in about 1 tbsp of ghee. Roughly powder the cardamom pods.
2.Wash the rice twice and drain.
3. In a pressure cooker add the rice, milk and cardamom powder and cook for 4 whistle sounds.

4.Switch off the flame. After the pressure settles down, open the cooker lid.
6.Stir with a wooden spoon to smash the rice even further. The rice should be well done.
7.Place the cooker on a medium flame again. Add the sugar candy.
8.The mixture would become runny first but will begin to thicken after 5 mins.
9.Keep stirring as the bottom layer will get burnt very easily.


10.Once all the sugar candy is melted, add the cashews, raisins and the remaining ghee and mix well.
11.Serve warm

Note: If the sugar candy that you use is the size of the ones as in the photograph you will need 11/2 cups for this dish. If it is larger in size reduce the amount to 1 cup.


There is no need to make the pongal very thick. Even if it is a little watery when you switch off the flame, as the dish cools down it will thicken and come together....
This is best eaten when it is warm with a dollop of vanilla icecream..... Weird though!!!! but I like the combination.

For "Blogging Marathon" by Srivalli. Check out her blog "Spice your life" everyday for the whole of Jan' 2011 for some yummy delectable dishes. Don't forget to visit me blog to see my list for this marathon.
 
Entry for "Pongal Feast Event " by kurinji


Entry for event " Celebrate Sweets-Sugarless Sweets" started by Nivedita, guest hosted by Sara

Enjoy....

Scribbled by Reva.