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 .
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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
Never miss a thing.