Monday, 12 January 2015

Panam Kalkandu Pongal






I frequently make Sakkarai pongal at home with millets and Jagery. For a change I tried this kalkandu pongal. I wouldn’t say this kalkandhu pongal can match the taste of our usual sakkarai pongal, but just for a change you can try it.

Kalkandu pongal is made with Rock candy. I also wanted to try with palm sugar. It was just the same taste, except little brownish in color. Both has similar method

Ingredients:

·         Raw rice – 1 cup
·         Sugar candy / Palm rock candy – ¾ cup ( This sweetness was ok for me, you can alter the sugar according to ur taste)
·         Milk – 2.5 cups
·         Water – 1 cup
·         Ghee – ½ cup (If you don’t put enough ghee, it would taste like a milk rice)
·         Dry fruits and nuts – 3 tbsp

Preparation:

Wash and soak the rice for 10 mins. Soaking helps to cook the rice well. I forgot it though. You please don’t forget.
Powder the kalkandu and panam kalkandu into smooth powder separately and keep aside.

Method:
We follow the same method for both kalkandu pongal and panam kalkandu pongal.
Add water and milk to the rice and pressure cook for 5 whistles. After 5 whistles keep in low flame for 10 mins and switch off the stove. Usual rice water ratio is 1:2. We have added more since we need more smooth version, not separate as separate grains. 
Once cooked, mash the rice well with the back of the ladle.
Heat a kadai, add a table spoon of ghee and roast the dry fruits and nuts and keep them aside.

Add the rest of the ghee and cooked rice and kalkandu powder / Panam Kalkandu powder and mix it well.

Cook it well for 5 mins until they are nicely combined. Add the fried dry fruits and nuts finally and serve hot.
Note: If you can use a non stick pan, its well and good. I dont have one.. sigh




 


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