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+ servings

Kalkandu Pongal

Temple style rock sugar pudding
Prep Time 10 mins
Cook Time 20 mins
Total Time 40 mins
Course Desserts, Sweets and savories, Traditional
Cuisine gluten free, Indian, Kids choice, One pot, Pressure cooker, South indian, Summer, Vegetarian, Winter
Servings 4


To pressure cook

  • 1/2 cup Raw rice Short grain
  • 1/2 cup Moong dal ( green gram dal, pasiparippu, cheruparippu, heserubele)
  • 3 cups Water
  • 1/2 cup full cream milk / plant based milks

for the aroma

  • 1 pinch nutmeg grated
  • 1 clove
  • 2 pods green cardamom

to temper

  • 1 tbsp raisins
  • 1 tbsp cashew nuts
  • 2 tbsp ghee / clarified butter
  • 1 pinch edible camphor

To add after pressure cooking

  • 1 cup full cream milk / plant based milks
  • 1 cup rock candy crushed rock sugar


  • In a pressure cooker pan set to medium heat roast the moong dal till aromatic
  • Add the rice, followed by water and mix well
  • Add the crushed cardamom pod, clove and nutmeg and mix well
  • Pressure cook the combo for about three whistles.
  • Once the pressure is released open the pressure cooker and set it on a simmer with the cup of milk added
  • Add in the rock sugar and mix well.
  • gently mash as you go along and make sure it doesnt catch the bottom
  • In a small pan add the ghee, nut and th raisins. Roast till the raisins are puffy and add to the simmering pongal
  • Stir and its ready to serve
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