Kalkandu Sadam | Kalkandu Pongal

Ingredients

• 1/3 cup Raw Rice (Sona Masoori or Ponni)
• 2.5 cups Full Fat Milk
• 1/3 cup Organic Sugar Candy
• 2 Green Cardamom Powdered
• 1 Large Mustard Sized Pachai Karpooram/Edible Camphor
• 2 tsp Ghee
• 6-8 Whole Cashews
• 10-15 Raisins/Kismis

Instructions

1. 1

   In brass pot bring 2.5 cups of full fat milk to a boil.

2. 2

   Meanwhile wash and drain 1/3 cup of raw rice (sona masoori) aside.

3. 3

   As the milk begins to boil, reduce the flame and add the washed rice. Mix well immediately.

4. 4

   Keep mixing the rice occasionally, scraping the edges of the pot for milk solids. It is important to cook it open (with no lid) on low flame.

5. 5

   Optionally, it is also possible to place a large vessel with rice and milk in a pressure cooker and cook for 6-7 whistles on medium flame. Mash it gently and place the pot on low heat again.

6. 6

   In an open pot, it takes anywhere between 35-45 mins for the rice to get cooked to a perfect consistency. When you take a grain of rice, it should mash easily between your thumb & index finger.

7. 7

   Now add 2 green cardamoms finely powdered and mix well.

8. 8

   Next add 1/3 cup of organic sugar candy/kalkandu. Mix it well.

9. 9

   Continue cooking on low flame until the kalkandu is completely dissolved and the rice comes together.

10. 10

    Meanwhile heat a small pan and add 2 tsp ghee. Roast 6-8 whole cashews and 10-15 raisins until golden brown. Add it to the Pongal.

11. 11

    Remove from heat. Now add 1 large mustard sized piece of edible camphor – pachai karpooram. Mix it well.

12. 12

    Offer to God and serve hot, warm or cold. It is best to consume it the same day.