Kalkandu Pongal

This is a special recipe of my MIL, which she makes on Thai Pongal day. It is very different from the regular Sakkara Pongal. Raw rice is cooked in milk to which kalkandu is added to get  white, creamy and tasty Kalkandu Pongal. Enjoy ….

Posting this recipe for Let’s cook #11-Rice event hosted by Radhika of Tickling Palates.

Also posting this recipe for ABC series : Desserts event hosted by Ramya of Ramya’s recipe.

Kalkandu Pongal


2 cups raw rice

4 tsp split moong dhal

3 cups milk

2 cups water

2 cups diamond kalkandu ( sugar candy )

3 pods cardamom

2 tsp ghee

10 no. cashews

Few raisins ( optional )


  1. Clean and wash the rice and dhal.
  2. In a heavy bottom pan pour  2 cups of boiled milk and 2 cups of water. When it boils add the rice and dhal.
  3. Keep the flame in sim mode and allow the rice and dhal to cook. Add the rest of the milk little by little as the rice gets cooked.
  4. Keep stirring intermittently to avoid burning at the bottom. Cook till the rice becomes well cooked and creamy. This will take 30 to 40 minutes.
  5. Now add the kalkandu and cardamom powder. Let the kalkandu melt and merge with the rice.
  6. Garnish with cashews and raisins fried in ghee. Hot or cold,Tastes good either way.

January 15, 2012. Tags: , , . Festival special, Sweet/dessert.


  1. Ramya replied:

    perfect recipe for the festive season. thanks for linking with my event

  2. malarraja replied:

    what dhal?i think green gram.should we fry it?

    • hema replied:

      Thank you Malar 🙂
      Moong dhal is paasi paruppu and no need to fry it, you can just wash and add it.

  3. Malar replied:

    Thank you for this simple, unique and tasty recepie

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