Name: Kalkandu Sadam | Kalkandu Pongal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1/3 cup Raw Rice (Sona Masoori or Ponni); 2.5 cups Full Fat Milk; 1/3 cup Organic Sugar Candy; 2 Green Cardamom Powdered; 1 Large Mustard Sized Pachai Karpooram/Edible Camphor; 2 tsp Ghee; 6-8 Whole Cashews; 10-15 Raisins/Kismis

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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.

Kalkandu Sadam, also known as Kalkandu Pongal is made with rice, milk and sugar candy. It is a traditional sweet, with rice and milk cooked together until creamy and sweetened with Kalkandu/organic sugar candy. Very similar to Doodh pak, with few variations – this is made as an offering to God during Pongal celebrations. As very few ingredients are used and almost all ingredients are white in color, the resulting Pongal is also white or off-white in color suitable to be offered to Goddess Lakshmi & Saraswathi for any pooja celebrations.

Kalkandu Pongal

Pongal as a term has few meanings, in simple Tamil transliteration it means to boil over but it also denotes to the famous harvest festival called Thai ThiruNaal that happens to be the 1^st of Tamil month Thai. And since different types of sweet and savory Pongal preparations are offered to the Sun God, this auspicious day is also called as Pongal which is known as Makara Sankrathi in Andhra & Karnataka. Traditionally, rice harvested is used to make the sweet and savory Pongal.

While Sakkarai Pongal or Chakrapongal is made by default, there are a few other Pongal recipes that are just as delicious. This sweet Kalkandu Pongal is made with milk and rice, sweetened with kalkandu or sugar candy. I learnt this recipe almost a decade ago from our local temple priest – a man who never skimped on ghee 🙂 The rice kept cooking on low flame for almost an hour until it was a mash and then he added the sugar candy, further cooking it to a creamy consistency. A final touch of edible camphor and roasted cashews & raisins make it absolutely divine. No wonder it is offered to Gods!

Tips & Important Notes To make Perfect Kalkandu Sadam

Kalkandu Pongal requires just a handful of ingredients and it is very easy to be made, if you have a little patience. There are not a lot of technicalities involved, but take a note of the tips below to make creamy & rich kalkandu sadam.

I used full fat milk to cook the rice. While it is entirely possible to make it without milk and cook the rice in water, milk gives a certain richness to the Pongal.
For one portion of rice, I used 8 portions of milk. As the rice is cooked in brass pot uncovered, it requires a lot of liquid to cook to a perfect consistency. If you cover the pot, milk will froth and spill over.
It is possible to pressure cook rice and milk. Always use a large sized vessel so that there is lesser chance for the milk to boil over. Cook the rice on medium flame for almost 6-7 whistles.
Edible camphor gives a divine taste to the Pongal but if you add more than a large mustard size, it will turn the Pongal slightly bitter and overpowering.
As milk and rice are cooked together, it will not be runny on cooling down. Adjust the consistency by adding little bit water or milk and reheat for a few minutes.

Vegan Kalkandu Pongal

Yes, it is possible to make Kalkandu Sadam without milk and ghee. Cook the rice in water following the same method and add dry roasted cashews & raisins to avoid ghee. Despite not using milk and ghee, the flavor and taste is just as delicious.

Serving Suggestions

Kalkandu Pongal is offered to God during Pongal pooja but it can be made for any auspicious event. It tastes best slightly warm or even cold. As milk is used in making this sweet Pongal, it is best to consume the same day. I don’t recommend storing this in fridge or at room temperature.

Checkout other Pongal special recipes

Kalkandu Sadam Recipe with Step by Step Pictures

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.

Recipe 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.

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