Kalkandu Sadam (Rock Sugar Pongal - South Indian style)

              

          Kalkandu Sadam is a traditional South Indian Dessert most popular in Tamil Nadu. It is also called Kalkandu Pongal. Kalkandu refers to Rock sugar candy and Sadam is rice. So this simple creamy preparation includes rice, milk and rock sugar candy. Sometimes moong dal (split green gram) is also added as per individual choice. 

        

           This recipe is almost similar to Sakkarai Pongal. However, the only difference is in the latter where jaggery is used instead of rock sugar. A pinch of edible camphor is at times added to this dessert This is a festive dessert, prepared as an offering among to God during Pongal festival or any other auspicious events. So check out the step by step pictorial recipe to prepare this divine dish. 

• 1/2 cup rice
• 1 & 1/2 cups water
• 1 cup milk
• 1/2 cup sugar candy
• 2-3 tbsp. raisins, soaked
• 1/2 tsp. cardamom powder
• 2 tbsp. ghee
• 1/3 cup cashew nuts
• pinch of saffron

          Soak the rice for an hour. Wash and drain well. Pressure cook in 1 & 1/2 cups water for 6-7 whistles on a low flame after the first whistle. Mash well with a potato masher.

          Transfer to a pan and add milk. Mix well and add the rock sugar. Simmer on a low flame till it has dissolved.

          Now add the cardamom powder and the soaked raisins. Give it a stir and simmer for 1-2 minutes. (it tends to thicken when it cools down. So check for consistency).

          Heat ghee in a pan and sauté the cashew nuts till light golden. (Keep aside few to garnish).

          Add to the Kalkandu Sadam. Mix everything well and add the saffron. Serve them warm or chilled.

                       Soak the rice for an hour. Wash & drain well. Pressure cook in 1 & 1/2 

                       cups water for 6-7 whistles on a low flame after the first whistle.

                                  Mash well with a potato masher.

                                  Transfer to a pan and add milk. 

                       Mix well & add rock sugar. Simmer on a low flame till it has dissolved.

                                  Now add the cardamom powder.

                             And the soaked raisins. Give it a stir & simmer for 1-2 minutes. 

                                Heat ghee in a pan & sauté the cashew nuts till light golden. 

 

                                 Add to the Kalkandu Sadam. 

                                  Mix everything well & add the saffron. 

                                 Serve them warm or chilled.