Kalkandu Pongal
Tickling Palates
Tickling Palates
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  • 5 min
  • 30 min
  • 2 cups
  • Edible camphor (pachcha karpooram) –
  • 1 tbsp
  • 1. Heat a pan and dry roast the Yellow moong Dal
  • 2. If you choose Rock Sugar Candy, I would suggest to powder it coarsely using a mixer as it will save cooking time. If it is Diamond Kalkandu, you can skip this step and use it directly.
  • 10 min
  • 4 cups of water
  • 5. Keep stirring the rice mixture in between. All the water and milk would have been absorbed and it will be in a semi solid state. When pressed between your fingers it should be easily mashable and appear mushy.
  • 6. Now add the powdered kalkandu or the diamond kalkandu, and mix well
  • 2. If you feel that the rice is not done and there is no water left further to cook, add more water after heating it. Never add cold water.



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