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Oppiliappan List Archive: Message 00156 Jan 2008

 
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SrI:
 
Dear Srimathi Krishna Priya :
 
Thanks for sending us the recipe for
Kalkandu Pongal . I hope You do not mind
sharing this special recipe with our List 
Members .  
 
Many of our Mahaa Lakshmis might wish to
create this special PrasAdham for Sriman
Naryana and Andal and offer it to Them
and partake that divine PrasAdham on
Pongal day . 
 
adiyEn's Father , Vaikunta Vaasi , Poundarikapuram
VaradachAr Swamy had a vow once to offer this
rarely offered KaRkkaNDu Pongal to the Lord of Seven Hills
as a special TaLikai .This was some Thirty years ago .
Sapthagireesan enjoyed the special NaivEdhyam
and sent a huge vessel full for us to take home to
Chennai . For a whole week until the PrasAdham was
distributed to relatives , friends and neighbors ,
our residence was filled with the sugandham of
Ghee , Pacchai KaRpooram , Jaathipathri , Cardamom ,
sweet raisin and their integrated fragrance ( sugandham)
from the Seven Hills of the Lord . That fragrant
memory wafts before adiyEn's mind  even today  .
It is an unforgettable experience and rare anubhavam .
 
Thank you srimathy Krishna Priya for facilitating the recall
of this special event at Thirumala three decades ago .
 
The inclusion in the URL Quoted by you on PerumAL
Theertham preparation is also much appreciated .
 
Namo SrI VenkatEsAya ,
V.Sadagopan
 
P.S : At the time of BhOjyAsanam during the NithyArAdhanam
on SankarAnthi day , please recite Sri VenkatEsa AshtOttharam
used every morning at the Lord's sannidhi at Thirumalaai and invite
AlarmEl MangA SamEtha Sri ThiruvengadamudayAn to Your homes
for the Special Pongal NaivEdhyam :
 
http://www.sundarasimham.org
 
It is the 96th e-book in that series .
 
************************************************************
 
 Pongal special


Kalkandu Pongal (Sugar Candy Rice Pudding)

http://theyumblog.wordpress.com/2007/10/11/perumal-theertham-and-kalkandu-pongal/

Kalkandu Pongal - Sugar Candy Rice Pudding

Ingredients

  • Rice - 1 cup
  • Moong Dal - ¼ cup
  • Milk - ½ litre
  • Kalkandu (Sugar Candy/ Rock Sugar) - 1 ½ cups
  • Cardamom - 6 nos
  • Saffron - 10 to 12 leaves
  • Ghee - 1/3 cup
  • Cashew - 4 tbsp (or more)
  • Dry Grapes - 4tbsp (or more)

*cup = 225ml measures approximately 8oz. Arakapadi is one of the many traditional measures used in Tamil Nadu. Most cup measures translate into Arakapadi measures.

Method

  1. Wash Rice and Dal and pressure cook together with 3 cups of water.
  2. Take out the Rice and Dal and mash using 2 tbsp Ghee. Transfer to a heavy bottomed pan.
  3. Add ½ litre milk and cook on low fire. Add the Sugar Candy and keep cooking on a low to medium fire stirring occassionally for approximately 5 minutes. The Pongal will now be in a semi solid state - it will become thicker as it cools.
  4. Crush the Cardamom and add to Pongal. Mix well and transfer to a serving dish.
  5. Dissolve the Saffron with 1 tbsp lukewarm milk.
  6. Toast the Cashew and Dry Grapes separately with the remaining ghee in a Kadai.
  7. Decorate the Pongal with Cashew and Dry Grapes and Saffron Milk.

Serve Hot or Chilled.

Perumal thirtam and Kalkandu Pongal

- Latha and Lakshmi

__._,_.___

Oppiliappan Koil Varadachari Sadagopan
http://www.sadagopan.org




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