Friday, 15 January 2016


Varagu Kalkandu pongal/kodo millet Rock sugar  pongal.This is the perfect time to blog this recipe. This varagu  kalkandu pongal is a very rich & sweet rice recipe.We can make it for any special occasions & festivals.Rice cooked in milk gives a super rich taste & flavors . Spices are the highlight of this dessert. So don’t skip the step of adding spices. 


Varagu rice / kodo millet                                                - ½ cup
Moong dal                                                                              - 1 ½ tbsps
Milk                                                                                           - 2 ½ cups
Water                                                                                       - ½ cup
Sugar candy/ rock sugar/kalkandu(powdered)    - 1 cup
Ghee                                                                                          - 5 tbsps
powdered cardamom                                                      -1/4 tsp
cloves                                                                                     - 1 no
nutmeg/ jathikai (powdered)                                     - small piece    

Roast the moong dal till good smell comes.
Wash the rice and roasted dal and keep aside.
Boil the milk and water in a pressure cooker and add the soaked rice and dal and pressure cook for  five whistles.
Mash the rice well and add the powdered rock sugar candy /kalkandu and mix well.
When we add the powdered sugar candy, the above mixture will become watery, so keep stirring by adding ghee in smaller quantities in a medium flame.
Meanwhile roast the cashews, clove,in ghee.
Add cardamom powder, and nutmeg/ jathikai powder to the pongal and mix well.
Remove from flame when the pongal starts leaving the sides of the pan.
Add the remaining ghee and fried cashews and remove from flame, when the pongal is slightly thin consistency.It will become thick , when it is cooled down.
Our varagu kalkandu pongal is ready to serve.


Make sure that pongal is slightly watery and mushy when you switch off the flame.
If the pongal  has become very thick, add little boiled milk, mix well and switch off the flame.

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