Millet Kalkandu sadam recipe
Traditional kalkandu sadam recipe using millets and sugar candy
Servings: 4
Ingredients
- 1/2 cup Varagu | Kodo millet
- 1 cup Milk
- 2 cups Water
- 2 tbsp Ghee
- 3/4 cup Kalkandu | sugar candy
- Edible camphor a very tiny pinch
- Nutmeg a small mustard size
- Cardamom powder a pinch
- Cashew nuts few
- Raisins few
Instructions
- Wash the millet and add 1 cup of milk and 2 cups of water to this.
- Always use a big vessel for making this, else the milk will over flow, leaving the rice uncooked.
- Pressure cook this till 7-8 whistles. Let it be in medium flame, after it starts whistling.
- Keep in simmer for 5 minutes.
- Once the pressure is released naturally, take out and mash it nicely with a ladle.
- If you want you can slightly roast 2 tblsp of moong dal and add along with the millet while cooking.
- Powder the kalkandu | sugar candy.
- Add the cooked mashed rice to a pan.
- Add the powdered candy sugar to this.
- Add 1 tblsp of ghee to this.
- Mix well and keep the flame low.
- If you want to add some more milk or condensed milk add now.
- Let this slowly starts boiling, keep in low flame only.
- Add the nutmeg powder ( i grated from full nutmeg), edible camphor and cardamom powder.
- Mix well.
- Roast the cashew nuts in 1 tblsp of ghee.
- Once it is almost done, add the raisins. They tend to cook very fast.
- Switch off the flame.
- Mix well.
- Kalkandu bath is ready for neivedyam.
Video
Notes
1. You can use any variety of Millet to make this kalkandu pongal.
2. Milk can be added more, and water can be reduced while cooking the millet.
3. Moong dal can be added to achieve a creamier texture.
4. If needed, reheat the kalakandu pongal on the stove top by adding 1/4 cup full-cream milk and cooking for 5 - 7 minutes.
5. Always use full-cream milk to make Kalkandu pongal | Kalkandu bath.