Kalkandu (Kallusakkare) Pongal Recipe: Rice Pudding with Rock Candy
Kalkandu Pongal, often referred to as Kallusakkare Pongal, is a delightful South Indian dessert that embodies the essence of tradition and sweetness, making it a beloved dish for celebrations and special occasions. This creamy rice pudding, enhanced by the unique flavor of rock candy, offers a comforting experience that is both delicious and nostalgic. The addition of saffron and edible camphor elevates the aroma, while the richness of ghee and the crunch of mixed dry fruits provide an exquisite texture.
Ingredients
To create this sumptuous dessert, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 1/4 cup |
| Milk | 1 cup + 1 tablespoon |
| Candy Sugar (Kalkandu/Kallusakkare) | 1/4 cup |
| Ghee | 4 teaspoons |
| Mixed Dry Fruits (Raisins and Cashews) | 4-6 pieces |
| Saffron strands | 1 pinch |
| Edible Camphor (Pacha Karpooram) | 1 pinch (optional but recommended) |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Carbohydrates | 25g |
| Protein | 4g |
| Fat | 7g |
| Dietary Fiber | 1g |
| Sugar | 9g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 20 |
| Cooking | 20 |
| Total | 40 |
Servings
| Servings | Amount |
|---|---|
| Total Servings | 2 |
Instructions
The preparation of Kalkandu Pongal is both straightforward and rewarding. Follow these steps to create this delightful dessert:
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Preparation of Rice: Begin by thoroughly washing the rice under running water to remove excess starch. After washing, soak the rice in water for about 10 minutes. This soaking process will help the rice cook evenly.
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Cooking the Rice: In a pressure cooker, add the soaked rice along with 1 cup of milk. Close the lid and cook for about 4-5 whistles, or until the rice is fully cooked and soft. Once the pressure has released naturally, carefully open the lid and mash the rice while it is still hot to achieve a creamy consistency.
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Frying Dry Fruits: In a small pan, heat 1 teaspoon of ghee over medium heat. Add the mixed dry fruits—raisins and cashews—and sauté until the raisins become plump and the cashews turn golden brown. Once done, set them aside for later use.
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Infusing Saffron: Soak the saffron strands in 1 tablespoon of hot milk for approximately 10 minutes. This will help release the saffron’s vibrant color and flavor.
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Combining Ingredients: In a non-stick pan, transfer the mashed rice and add the kalkandu (rock candy). As the heat warms the mixture, the candy will dissolve. Do not worry if there is some excess liquid; the pudding will thicken as it cools. Add half of the ghee and the soaked saffron to the rice mixture. Stir well to combine all the ingredients evenly.
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Final Touches: Incorporate the edible camphor into the rice pudding, which adds a unique aroma, then turn off the heat. If you have any remaining ghee, pour it over the mixture now.
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Adding Dry Fruits: Finally, fold in the sautéed raisins and cashews into the pongal.
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Serving Suggestion: Serve your Kalkandu (Kallusakkare) Pongal warm, and for an authentic experience, pair it with Paruppu Podi for a delightful balance of flavors.
This luscious rice pudding not only provides a taste of South Indian cuisine but also brings a sense of comfort that makes it perfect for any festive occasion or a simple family gathering. Enjoy the rich textures and aromatic flavors of Kalkandu Pongal, and relish the sweet memories it creates!
