KALKANDU SAATHAM

Ingredients:

200 grms raw rice
200 grms kalkandu crushed
500 ml milk
200 ml water
10 cashew nuts
10 raisins
4 cardamoms crushed
2 tbs ghee
A pinch of salt
A pinch of pachai karpuram (optional)

Method:
Wash the rice, add the milk and water.
Cook on a low heat till the rice is nicely cooked.
(you can use a masher and mash the rice nicely)

Add the crushed kalkandu and keep sauting till completely dissolved.
The ponggal will now be in a semi solid state.
It will become thicker as it cools.

Slightly fry the cashew nuts and raisins in a little ghee.
Now add the fried cashews, the remaining ghee, crushed cardamoms,
pachai karpuram, salt to the cooked rice.
Mix everything well and remove from the stove.
The kalkandu ponggal is ready.


NOTE: Some people like to add 50 grms of
roasted moong dal along with the rice before cooking.
The ponggal will look slightly yellowish in colour,
when the moong dal is added.