Happy Tamil New Year, friends!
I wanted to prepare something sweet for Tamil New Year but wasn’t sure what to make. Then I remembered the rock sugar I had recently bought from an Indian grocery store and got this Kalkandu Pongal recipe from my mother-in-law.
She told me that using plenty of milk and ghee gives this pongal a soft, rich texture almost like halwa. She was absolutely right! I used more milk than water, and the ghee made it even more delicious.
I don’t remember this being prepared for any particular special occasion in our family, but these days Kalkandu Pongal is often served as a sweet dish at wedding dinners in our region.
Some people prepare it entirely with water and skip the milk. It really depends on your preference, but cooking the rice with milk gives the pongal a richer flavor. Saffron or a small amount of orange food color can also be added for color, although I prefer making it plain.
Rock Sugar Pongal / Kalkandu Pongal
Recipe Details
Dessert / Sweet
Tamil Nadu
Sashi
25 minutes
2
Ingredients
- Rock sugar / Kalkandu – 1/2 cup
To Pressure Cook
- Raw rice – 1/2 cup
- Milk – 1 1/2 cups
- Water – 1 cup, plus additional water as needed for soaking
For the Pongal
- Ghee – 2 tbsp, divided
- Cashews – 10
- Raisins – 5
- Cardamom powder – 1 tsp
Preparation
- Wash the raw rice and soak it in water for about 10 minutes.
- Drain the soaked rice.
- Add the rice, 1 1/2 cups milk, and 1 cup water to a pressure cooker.
- Pressure cook for about 3 whistles, or until the rice is very soft.
- Meanwhile, heat a small portion of the ghee in a pan.
- Add the cashews and fry until lightly golden. Add the raisins and fry until they puff up. Remove and keep aside.
Cooking Instructions
- Allow the pressure to release naturally before opening the cooker.
- Mash the cooked rice well with a spatula while it is still warm.
- Transfer the mashed rice to a non-stick pan.
- Add the rock sugar, remaining ghee, and cardamom powder.
- Cook over low to medium heat, stirring continuously, until the rock sugar completely dissolves and combines with the rice.
- Continue stirring for a few more minutes until the pongal thickens, stops sticking heavily to the pan, and begins to come together as a soft mass.
- Add the fried cashews and raisins.
- Mix well and remove from the heat.
Tips
Milk: Milk can be skipped and the rice can be cooked entirely with water, but milk gives the pongal a richer taste and softer texture.
Ghee: Adding ghee gives Kalkandu Pongal its rich aroma and halwa-like texture.
Stovetop Method: Instead of pressure cooking, the rice can be cooked in a regular pot until very soft. Add the rock sugar only after the rice is fully cooked.
Saffron: A few strands of saffron can be added for a mild golden color and aroma.
Food Color: If desired, a very small pinch of orange food color can be added for a brighter festive appearance.
Serving Suggestion
Serve Kalkandu Pongal warm as a dessert for festivals, celebrations, or special meals.
Recipe Source: My mother-in-law.
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