SrI:Dear Srimathi Krishna Priya :Thanks for sending us the recipe forKalkandu Pongal . I hope You do not mindsharing this special recipe with our ListMembers .Many of our Mahaa Lakshmis might wish tocreate this special PrasAdham for SrimanNaryana and Andal and offer it to Themand partake that divine PrasAdham onPongal day .adiyEn's Father , Vaikunta Vaasi , PoundarikapuramVaradachAr Swamy had a vow once to offer thisrarely offered KaRkkaNDu Pongal to the Lord of Seven Hillsas a special TaLikai .This was some Thirty years ago .Sapthagireesan enjoyed the special NaivEdhyamand sent a huge vessel full for us to take home toChennai . For a whole week until the PrasAdham wasdistributed to relatives , friends and neighbors ,our residence was filled with the sugandham ofGhee , Pacchai KaRpooram , Jaathipathri , Cardamom ,sweet raisin and their integrated fragrance ( sugandham)from the Seven Hills of the Lord . That fragrantmemory wafts before adiyEn's mind even today .It is an unforgettable experience and rare anubhavam .Thank you srimathy Krishna Priya for facilitating the recallof this special event at Thirumala three decades ago .The inclusion in the URL Quoted by you on PerumALTheertham preparation is also much appreciated .Namo SrI VenkatEsAya ,V.SadagopanP.S : At the time of BhOjyAsanam during the NithyArAdhanamon SankarAnthi day , please recite Sri VenkatEsa AshtOttharamused every morning at the Lord's sannidhi at Thirumalaai and inviteAlarmEl MangA SamEtha Sri ThiruvengadamudayAn to Your homesfor the Special Pongal NaivEdhyam :It is the 96th e-book in that series .********************* ********* ********* ********* ********* *** Pongal specialKalkandu Pongal (Sugar Candy Rice Pudding)Kalkandu Pongal - Sugar Candy Rice PuddingIngredients
- 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
- Wash Rice and Dal and pressure cook together with 3 cups of water.
- Take out the Rice and Dal and mash using 2 tbsp Ghee. Transfer to a heavy bottomed pan.
- 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.
- Crush the Cardamom and add to Pongal. Mix well and transfer to a serving dish.
- Dissolve the Saffron with 1 tbsp lukewarm milk.
- Toast the Cashew and Dry Grapes separately with the remaining ghee in a Kadai.
- Decorate the Pongal with Cashew and Dry Grapes and Saffron Milk.
Serve Hot or Chilled.Perumal thirtam and Kalkandu Pongal- Latha and Lakshmi
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