Ingredients

• 1 cup raw rice
• 4 cups milk
• 2 cups kalkandu (rock candy/crystallized sugar) or adjust to your taste
• 2 pods cardamom
• a pinch of edible camphor (pacha karpooram)
• 10 cashew nuts
• 1 tbsp raisin
• 4 tbsp ghee

How to Make Kalkandu pongal

• Wash rice. Drain water.
• Roast with one tsp of ghee for a few minutes on medium flame.
• Transfer rice from pan to a thick-bottomed deep vessel. Add milk.
• Cook rice on medium flame.
• Once cooked, add kalkandu, cardamom and edible camphor.
• Keep stirring the contents till the kalkandu has dissolved completely.
• Add ghee and mix the contents well.
• Garnish with ghee-fried cashew and raisin.
• Serve warm with a dollop of ghee.
• Recipe and Image courtesy: Nithu's Kitchen