Kalkandu pongal recipe, Rock sugar candy rice, Sweet pongal
I had a packet of kalkandu and did not know what to do with it. I learned kalkandu pongal recipe from a friend and tried it out. It just took me few minutes to make this rice.
The rice does not turn out to be very sweet like that of a sweet pongal (the one that we make on Pongal festival) nor a plain rice. I should say kalkandu pongal is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
Some call this recipe as kalkandu pongal and rest call it as kalkandu rice. Kalkandu rice will certainly be in the list of recipes that I make during festivals. I made this recipe for an occasion in temple and people just loved it. They were very surprised to know that it was made out of kalkandu. Devotees just loved it. Of course, I like it too.
How to make kalkandu pongal or rock sugar candy rice:
1. Soak saffron strands in a tablespoon of warm milk for about ten minutes. Meantime under medium flame, pressure cook rice with two cups of water and a cup of milk for 3 to 4 whistles.
2. Once the pressure releases, open the lid and set it aside. Under low flame, fry cashew nuts and raisins in a tablespoon of ghee.
3. Once the raisins and cashew nuts turn soft, plumpy and golden brown, switch off and set it aside. Add cardamom powder and saffron milk mixture to the rice.
4. Using a ladle, stir and mash the rice well. Meantime, add kalkandu to a mixer.
5.Then grind the kalkandu to a fine powder. In medium-low flame, add the powdered kalkandu and stir well.
6.The rice would become watery after you add kalkandu. Once the kalkandu blends with the rice well, add the roasted cashew nuts, raisins and the remaining ghee. Stir well and switch off the stove until you reach the desired consistency.
Now, rock sugar candy rice is ready!