Kalkandu Pongal | Kalkandu Sadam | Patika Bellam Pongali

Kalkandu Pongal is a variation of Pongal made with Kalkandu (Mishri, Rock Sugar Candy or Patika Bellam). Also called Kalkandu Sadam, this dessert is super creamy and an absolute delight. It is also a great way to use all the sugar candy that one gets as prasad, especially in Mumbai.

This past week, I got loads of prasadam from one of the the GSB Ganapati. While darshan was not possible, they couriered the prasad to us. One of the many prasadam items was a lot of rock sugar or mishri. At home, we are not very fond of eating kalkandu by itself. I distributed a lot of it and used some in tea and coffee but I still had some left. That inspired me to make this Kalkandu Pongal.

What Makes Kalkandu Pongal So Special?

Made with rice, a bit of moong dal, rock sugar and milk, Kalkandu Pongal is rich and creamy. It tastes much like the rice kheer with the moong dal in it giving it a lovely nutty undertone.

My travel buddy Jyothi is quite the Pongal connoisseur; she make tell a good pongal from a so-so one just by looking at it. She has can differentiate between various kinds of pongal very easily. When we went on a temple trip a few years ago, we sample much of the pongal that was on offer across Tamil Nadu, both as temple prasadam and outside as well. 🙂

Some Things That Help Make the Perfect Kalkandu Pongal

• You need to just toast the moong dal very lightly so that it becomes aromatic but does not change colour.
• Do add rice, water and milk in a 1:2:2 ratio to get soft and creamy Kalkandu Sadam.
• Add the kalkandu to the hot rice+dal mix so that it dissolves easily.
• I used mishri that was in small pieces and so had no trouble getting it to dissolve. If you use rock sugar that comes in large chunks, just pound it with a pestle to break it into small pieces before using it.
• Do add the ghee to the cooked Kalkandu Pongal as I have because that gives it a lovely flavour and richness.
• This dish is a prasadam that the Chidambaram Nataraja temple is famous for. As they do in the temple, I used edible camphor (Paccha Karpooram) while making this Kalkandu Pongal. The camphor adds a wonderful aroma and flavour to the dish. Of course, you can use cardamom powder as the flavouring agent.

Pongal Recipes for You to Try

• Sakkarai Pongal | Chakkara Pongal | Sweet Pongal
• Katte Pongali or Ven Pongal (Savoury Pongal)
• Sugarcane Juice Pongal | Cheruku Rasam Pongali | Karumbu Chaaru Pongal
• Rava Pongal
• Kuthiraivali Pongal | Udalu Katte Pongali | Barnyard Millet Pongal

How to Make Kalkandu Pongal, Kalkandu Sadam, or Patika Bellam Pongali

1. Dry roast 2 tbsp of moong dal till it just becomes aromatic but does not change colour.
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2. To a heavy bottomed vessel, add 1/2 cup rice and the roasted moong dal.
3. Now add 1 cup milk and 1 cup water.
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4. Pressure cook the dal and rice mix for 4 or 6 whistles so that it becomes soft and mashable.
5. As soon as the pressure cooker depressurises, remove the dal and rice mix.
6. Using a heavy spoon or ladle, mix the hot dal and rice mix so that it mashes a bit.
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7. Immediately add 1/2 cup kalkandu (mishri or rock sugar), 1/4 tsp cardamom powder (I added just a tiny pinch of edible camphor) and add 1/2 cup hot milk.
8. Mix well till the rock candy dissolves. If the mix is too thick, add a bit more milk. If the sugar candy or kalkandu does not dissolve easily, warm the mix over low flame and stir till the rock candy dissolves.
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9. Next, add 1 tbsp ghee and mix well.
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10. In a ladle, heat 1 tsp ghee.
11. Add 1 tbsp split cashew pieces and 1 tsp raisins. 
12. Fry the dry fruits till the raisins start to puff up.
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13. Add the fried dried fruits to the Kalkandu Pongal and mix well.
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Recipe for Kalkandu Pongal | Kalkandu Sadam

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Kalkandu Pongal | Kalkandu Sadam | Patika Bellam Pongali

Aruna

Do you have a lot of mishri, rock sugar or kalkandu? Make this rich and creamy Kalkandu Pongal. Made with rice, a bit of moong dal, milk and rock sugar, this dessert is rich yet mellow. It is quite like the rice kheer with the moong dal adding a nice nutty flavour to it.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dessert, Naivedyam

Cuisine Gluten Free, South Indian, Tamil Nadu, Vegetarian

Servings 6 People

Calories 216 kcal

Equipment

• Heavy Bottomed Vessel
• Pressure Cooker
• Ladle
• Spoon

Ingredients

  

1x2x3x

• 2 tbsp Moong Dal
• 1/2 Cup Rice
• 1.5 Cups Milk
• 1 Cup Water
• 1/2 Cup Kalkandu (Mishri, Rock Sugar, Pattika Panchadara)
• 1 pinch Edible Camphor (Paccha Karpooram)
• 1 tbsp Ghee

To Fry the Dry Fruits

• 1 tsp Ghee
• 1 tbsp Cashew Pieces
• 1 tsp Raisins

Instructions

 

• Dry roast 2 tbsp of moong dal till it just becomes aromatic but does not change colour.
• To a heavy bottomed vessel, add 1/2 cup rice and the roasted moong dal.
• Now add 1 cup milk and 1 cup water.
• Pressure cook the dal and rice mix for 4 or 6 whistles so that it becomes soft and mashable.
• As soon as the pressure cooker depressurises, remove the dal and rice mix.
• Using a heavy spoon or ladle, mix the hot dal and rice mix so that it mashes a bit.
• Immediately add 1/2 cup kalkandu (mishri or rock sugar) and mix well.
• Add 1/4 tsp cardamom powder or a just a tiny pinch of edible camphor.
• Now, add 1/2 cup hot milk and mix well till the rock candy dissolves. If the mix is too thick, add a bit more milk.
• Next, add 1 tbsp ghee and mix well.
• In a ladle, heat 1 tsp ghee.
• Add 1 tbsp split cashew pieces and 1 tsp raisins.
• Fry the dry fruits till the raisins start to puff up.
• Add the fried dried fruits to the Kalkandu Pongal and mix well.

Notes

You can use sugar as well to make this Pongal.

Nutrition

Calories: 216 kcalCarbohydrates: 36 gProtein: 5 gFat: 6 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 15 mgSodium: 31 mgPotassium: 116 mgFiber: 1 gSugar: 20 gVitamin A: 108 IUVitamin C: 1 mgCalcium: 77 mgIron: 1 mg

Keyword Chakkara Pongal, Kalkandu Pongal, Kalkandu Sadam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!