//Sugar candy Pongal//
- Raw rice – ¼ cup
- Kalkandu/ sugar candy – ¼ cup
- Water – as req
- Whole milk – ¼ cup
- Clarified butter – 1 tsp
- Cashews – 3-4 nos
- Pacha karpooram/ edible camphor – a mild pinch ( ¼ rice)
- Saffron- few strands
- Cardamom powder – ¼ tsp
- Cook the rice separately with required amount of water. Once the rice turned mushy, add the room temperature milk and mix well without any lumps.
- Meanwhile, melt the sugar candy with ¼th cup of water. Once the candy dissolves completely, add the saffron strands and stir well.
- Now add the rice mixture gently into the sugar syrup and mix well.
- Allow it cook under low flame for about 4-5 mins
- Heat some ghee in a pan and roast the cashews until golden brown and pour the mixture into the pongal.
- Time to add the freshly grounded cardamom powder along with a pinch of edible camphor and mix completely.
- The super- delicious and yummy “KALKANDU PONGAL” is ready for naivedhyam.
- The kalkandu and water should be equal amount for making this syrup
- The amount of water to cook the rice is completely depends on the rice quality.
- The most important thing, while you adding the edible camphor the amount should be very very less, because too much of edible camphor will spoil the entire pongal flavor.
- This pongal is famous especially during “THAI VELLI”/ “AADI VELLI” as a naivedhyam to goddess.