Learn how to make Kalkandu Sadam recipe in Vengala Panai with step by step pictures. Kalkandu Pongal made in traditional brass pot, easy and best for Pongal celebrations.
In brass pot bring 2.5 cups of full fat milk to a boil.
Meanwhile wash and drain ⅓ cup of raw rice (sona masoori) aside.
As the milk begins to boil, reduce the flame and add the washed rice. Mix well immediately.
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.
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.
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.
Now add 2 green cardamoms finely powdered and mix well.
Next add ⅓ cup of organic sugar candy/kalkandu. Mix it well.
Continue cooking on low flame until the kalkandu is completely dissolved and the rice comes together.
Meanwhile heat a small pan and add 2 teaspoon ghee. Roast 6-8 whole cashews and 10-15 raisins until golden brown. Add it to the Pongal.
Remove from heat. Now add 1 large mustard sized piece of edible camphor – pachai karpooram. Mix it well.
Offer to God and serve hot, warm or cold. It is best to consume it the same day.
Notes
For a sweeter Pongal, add ½ cup sugar candy.
It is not necessary to use sugar candy and it can be replaced with sugar too. If you use jaggery, it is paramannam :)
Skip milk if you want a no-milk version and cook the rice in water.
I used full fat milk for creamy and rich Pongal, it is okay to use any milk.