Kalkandu Pongal

//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.


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