Kalkandu Pongal

After the beautiful trip to Sikkim, lets peep into Tamil Nadu, the land of the ancient Hindu temples and the classical dance form, Bharatnatyam.

For most of the country, Tamil Nadu symbolizes Idli, Sambar, Dosa and Vada. In fact there was a time when the people in the North addressed the south Indians 'Madrasis'. Not so now. Now each state has established its own identity.

Coming to this traditional Kalkandu Pongal, it is made on auspicious occasions and offered to the Lord as well. The rich, creamy texture is very addictive.

Drool over the creamy pongal while I travel to Tripura. Though Tripuri cuisine gave me nightmares, I have hit upon a wonderful vegan variation which was a super hit at home. Lets talk more about that tomorrow. See you there!

Recipe Source - here
Ingredients - 

Rice 1/2 cup
Milk 3 cups (I used 2% milk)
Rock Sugar Candy (Kalakanda) 1/2 cup
Ghee 2 tsp
Cashews few
Cardamom Powder 1/2 tsp

Kalkandu Pongal

Method Of Preparation -

Wash the rice and pressure cook in a big vessel adding 3 cups of water.

Make sure the rice is cooked to a very soft texture. After the pressure cooker cools down, mash the cooked rice using a potato masher or the back of a ladle.

In a heated pan, add ghee and fry the cashews to golden color. and set aside.

In the remaining ghee, add the rock sugar candy and a couple spoon fulls of water. Mix well until the rock sugar melts.

When the rock sugar has almost melted, slowly add the cooked and mashed rice. Also sprinkle the cardamom powder.

Reduce the flame and cook for about 5-7 minutes until a creamy consistency is achieved.

Remove and garnish with fried cashews.

Serve warm for a creamy pongal .

Preparation Time 35 min
Makes 2 1/2 cups approx


  1. Delicious desert looks beautiful.

  2. Priya Suresh Says:
  3. I want to finish that bowl of delicious kalkandu pongal..soo tempting!!

  4. i have never used rock sugar in cooking...this one looks a nice adn simple recipe to try it

  5. Looks delicious

  6. Ms.Chitchat Says:
  7. Looks yummy, have heard but not tried. Urs is tempting which is giving me a thought to try :):)

  8. nayana Says:
  9. Amazing n so tempting....

  10. Unknown Says:
  11. ah the bowl of goodness!!! so tempting and delicious..

  12. Lovely creamy bowl of pongal. Never added rock sugar in cooking, we only eat it raw. Very interesting.

  13. Kalyani Says:
  14. Never made this although heard of so many versions ! That bowl looks delish !

  15. Srivalli Says:
  16. Ah that looks so creamy and good Harini..I like how white the pongal looks..:)

  17. Pavani Says:
  18. Pongal looks so creamy & delicious.

  19. Kalkandu pongal looks so creamy and delicious,feel like grabbing it..

  20. Archana Says:
  21. Valli and Nalini were discussing this delicious rice at Ahmadabad. I had loved it then and now its a must make immediately. Will make it when my sis visits.

  22. Sweet pongal looks creamy and delicious. Looking forward to see what you have cooked up for Tripura

  23. Unknown Says:
  24. wow thats an very delicious and tempting kalkand pongal.. making me drool here !!

  25. Padmajha Says:
  26. Looks so creamy and nice. Somehow, I cannot imagine me making this coz I will be the only one eating it!

  27. jayanthi Says:
  28. kalkandu pongal is such a fun variant to the usual jaggery sweet pongal.. somehow i never remember to try these new versions when I am racking my brain standing in the kitchen. have to try this

  29. yours came out so nice and creamy

  30. Suma Gandlur Says:
  31. I love how it looks all creamy. When I had seen Valli's post, I assumed at that time that only orange colored kalakanda is used and had got some from India for cooking this. :)

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