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This is a very easy recipe for making pongal using Kalkandu (rock sugar). The addition of milk makes the dish so creamy! We will be using raw rice and split moong dal for making pongal. I like to use equal quantity of dal and rice for sweet pongal. Take quarter cup each of rice and split moong dal and soak it in water for one hour. After soaking, drain the water. Add in a cup of milk and a cup of water to the rice-dal mixture. Set aside.

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We will be cooking the pongal in a pressure cooker today. I like to use the pot-in-pot method for cooking pongal as lentil and milk tend to spew out of the whistle if cooked directly. Milk and dal are notorious for spewing and scorching! Here is the pot-in-pot method – I place some water (about half a cup) in the cooker and place the bowl inside. This way the rice mixture does not scorch in the bottom. Cook for a good 15 minutes (10 whistles) on medium flame. Remove off heat and allow the pressure to settle naturally. Set aside.

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Take a pan and add in the cooked dal-rice mixture. Take the kalkandu – sugar and grind it coarsely to a powder and add it to the pan.

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The mixture will loosen up after adding sugar. Thats OK. Keep stirring for couple of minutes.

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Grind the cardamom in a mortar and pestle to a fine powder. Add it to the pan.

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Take a pan and add in the ghee, cashewnut and raisin and fry till the nuts are brown. Add it to the pan. Switch off the flame and let it cool down for 20 minutes. The mixture will continue to thicken up as it cools.

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Serve at room temperature.

You may also want to check,

பொங்கல் SAKKARAI PONGAL / SWEET PONGAL RECIPE AKKARAVADISAL RECIPE, TAMILNADU AKKARAVADISAL, AKKARA ADISIL

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For cooking rice and dal

  • 1/4 cup split yellow moong dal
  • 1/4 cup raw rice
  • 1 cup milk
  • 1 cup water

Other Ingredients

  • 1/2 cup Kalkandu ( Rock Sugar )
  • 2 cardamom
  • 3 teaspoon ghee
  • 6 cashews, broken
  • 10 raisins
  1. Take quarter cup each of rice and split moong dal and soak it in water for one hour. After soaking, drain the water. Add in a cup of milk and a cup of water to the rice-dal mixture. Set aside.
  2. Cook the mixture in a pressure cooker (pot-in-pot method). Cook for a good 15 minutes (10 whistles) on medium flame. Remove off heat and allow the pressure to settle naturally. Set aside.
  3. Take a pan and add in the cooked dal-rice mixture. Take the kalkandu – sugar and grind it coarsely to a powder and add it to the pan. Keep stirring for couple of minutes.
  4. Grind the cardamom in a mortar and pestle to a fine powder. Take a pan and add in the ghee, cashewnut and raisin and fry till the nuts are brown. Add in the cardamom and the fried nut mixture. Switch off the flame and let it cool down for 20 minutes. The mixture will continue to thicken up as it cools.
  5. Serve at room temperature.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Tamilnadu
kalkandu-pongal-kalkandu-sadam-kalkandu-bath - 9

For cooking rice and dal

  • 1/4 cup split yellow moong dal
  • 1/4 cup raw rice
  • 1 cup milk
  • 1 cup water

Other Ingredients

  • 1/2 cup Kalkandu ( Rock Sugar )
  • 2 cardamom
  • 3 teaspoon ghee
  • 6 cashews, broken
  • 10 raisins
  1. Take quarter cup each of rice and split moong dal and soak it in water for one hour. After soaking, drain the water. Add in a cup of milk and a cup of water to the rice-dal mixture. Set aside.
  2. Cook the mixture in a pressure cooker (pot-in-pot method). Cook for a good 15 minutes (10 whistles) on medium flame. Remove off heat and allow the pressure to settle naturally. Set aside.
  3. Take a pan and add in the cooked dal-rice mixture. Take the kalkandu – sugar and grind it coarsely to a powder and add it to the pan. Keep stirring for couple of minutes.
  4. Grind the cardamom in a mortar and pestle to a fine powder. Take a pan and add in the ghee, cashewnut and raisin and fry till the nuts are brown. Add in the cardamom and the fried nut mixture. Switch off the flame and let it cool down for 20 minutes. The mixture will continue to thicken up as it cools.
  5. Serve at room temperature.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/kalkandu-pongal-recipe-kalkandu-sadam/

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Moong dal is my husband’s favorite lentil. I have shared a lot of recipes using green moong dal like Moong Dal Masiyal , Moong Dal Upma , Moong Dal Vadai , Moong Dal Sambar to name a few. Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditional dosa . With a little planning, breakfast or dinner can be made in a moments notice. Here is how to do Pesarattu dosa.

For the batter: Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. The raw rice gives the dosa a very crispy texture. Fenugreek seeds is an optional ingredient. I add fenugreek as it aids in digestion. Do not add too much as it will make the batter bitter. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add up-to a cup of water while grinding.

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For making Pesarattu: If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.

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Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.

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Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.

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Serve hot with chutney of your choice.

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  • 1 cup whole green moong dal
  • 1/2 cup raw rice
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 inch piece of ginger
  • 3 green chillies
  • 1 teaspoon salt
  • 3 tablespoon Oil for making pesarattu

For the batter:

  1. Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add upto a cup of water while grinding.

For making Pesarattu:

  1. Heat the dosa griddle until medium hot.
  2. Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
  3. Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 hours
  • Cook Time: 15 mins
  • Category: Dosa / Crepe
  • Cuisine: South Indian