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Kalkandu pongal
By : Nithya Balaji
Category : Breakfast
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Wash rice. Drain water. Roast with one teaspoonful of ghee for few minutes in medium flame.
  2. Transfer rice from pan to a thick bottomed deep vessel. Add milk.
  3. Cook rice in medium flame. Once cooked, add kalkandu, cardamom and edible camphor.Keep stirring the contents till kalkandu is dissolved completely. Add ghee and mix the contents well.
  4. Garnish with ghee fried cashew and raisin.
  5. Serve warm with a dollop of ghee.

Recipe and Image courtesy: Nithu's Kitchen

1 cup raw rice
4 cups milk
2 cups kalkandu (Rock Candy / Crystallized Sugar) or adjust to your taste
2 pods cardamom
A pinch of edible camphor (Pacha Karpooram)
10 cashew
1 tbs raisin
4 tbs ghee
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