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
:
It is the 96th e-book in that series .
************************************************************
Pongal special
Kalkandu Pongal (Sugar Candy Rice
Pudding)
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
- 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