Kalkandu Pongal

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 25 Mins Total Time: 45 Mins

Kalkandu Pongal (கல்கண்டு பொங்கல்)is a simple one-pot delicacy that can be prepared for neivedhyam during the Navratri days. My H likes it very much, though I don’t prepare it that very often, maybe 2 or 3 times in a year. I don’t get the small-sized diamond kalkandu/sugar candy here, but only the rock sugar variety. I prepared this kalkandu Pongal for the first day of Navratri this year for the morning pooja. It turned out very yummy and creamy. My LO loved it too. Do try this for your Navratri pooja and let me know your thoughts.


0/7 Ingredients
Adjust Servings


0/6 Instructions
  • Wash the rice and moong dhal and pressure cook the rice with 2 cups of milk for four whistles. ( I used 2 % milk for this, which made a creamy Pongal. If you wish, you can also add full-fat milk).
  • After the pressure is released, open the cooker and mash the rice + dal mix using a wooden ladle.
  • Heat ghee in a pan and add ghee to it. Roast the cashew pieces once the ghee is heated up.
  • In a mixer, grind the rock sugar / kalkandu to a coarse powder. In the heated ghee, add the powdered rock sugar and stir for few seconds. This will give a pink color. Do not stir for more time, as it may get caramelized.
  • Immediately, add the mashed rice to it and stir continuously. Cook for about 10 mins on a low flame adding ghee in between, when the Pongal sticks to the pan.
  • After 10 mins, switch off the flame and add cardamom and roasted cashews. Serve hot.


  • You can avoid adding dhall to the rice. I add it because it is easy to mash.
  • You can also add edible camphor to it, in addition to the cardamom powder.

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