Kalkandu Pongal | Kalkandu Sadam | Patika Bellam Pongali
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.
Equipment
- Heavy Bottomed Vessel
- Pressure Cooker
- Ladle
- Spoon
Ingredients
- 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