For the second day of Desserts, I have yet another Indian Sweet, made with Rice and Panang Kalkandu. While we mostly use Jaggary for making Sakkarai Pongal, sometimes I have used sugar, Sugar Candy instead of Jaggary. For Aadi Krithigai, this time, the sweet pongal was made using Palm Sugar.

When we were thinking of alternate ingredient instead of sugar, we thought of Palm sugar or panang kalkandu. Palm sugar is made from the palmera tree or panai maram. We have been getting this frequently and store it. However as expected, I keep forgetting to use it in regular usage and then all of a sudden remember. So this pongal was a good way of using it.

I followed my regular Sakkarai Pongal recipe and the sweetness was fine for others, maybe I would have liked some more.

Panang Kalkandu Sakkarai Pongal

Ingredients Needed:

Rice - 3/4 cup
Split Yellow Moong Dal - 1/4 cup
Water - 2 & 1/2 cup
Bengal Gram - 1 tbsp
Palm Sugar - 1 cup (can increase to another 1/2 cup if required)
Ghee - 2 tlbs
Cardamom powder a pinch

Garnishing

Roasted Cashew nuts & Raisins

How to make the Pongal

Crush down the palm sugar. Heat 1 cup of water and melt the palm sugar to remove impurities. Then let it cook further for 5 -7 mins in simmer to thicken.

Clean and soak rice and dal for 10 mins. Add water and Cardamom powder to the rice and dal, pressure cook for 2 whistles.

Once the pressure falls down, add the palm sugar water to the rice. Pressure for another 1 whistle.

Heat a pan with 2 tbsp ghee, roast cashew nuts and raisins. Pour on the pongal.

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Recipe

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Panang Kalkandu Sakkarai Pongal

Cuisine Tamil Nadu

Occasion Aadi Krithigai, Festival Meal

Dish Type Pongal Recipes

Author Srivalli

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Suma Gandlur says

October 24, 2015 at 7:46 pm

That pongal sounds yummy as I am partial towards the sweet dish.I was expecting to see that panang kalkandu in your step-wise pictures but surprisingly this time you posted the final image. 🙂

Sowmya :) says

October 24, 2015 at 11:19 pm

Sakkara Pongal is a big favorite at home. And amazing idea to use panagal kandu instead of jaggery....looks yumm and more yumm

Pavani N says

October 26, 2015 at 11:58 pm

Love this sweet pongal recipe. What an amazing and traditional dessert.

Varadas Kitchen says

October 27, 2015 at 1:19 pm

Good idea creating something new from the tried and tested. Changing the sweetener can change the flavor.

Sapana Behl says

October 27, 2015 at 7:30 pm

Sakkarai pongal looks inviting.I will try it soon.

Sandhya Ramakrishnan says

October 29, 2015 at 4:08 pm

Panna kalkandu gives a very earthy flavor and I love it. Love the use of it in Sarkarrai pongal 🙂

Priya Suresh says

October 31, 2015 at 10:22 am

Adding panang kalkandu to the usual sakkarai pongal is definitely an interesting option..loving it.

Harini-Jaya R says

November 01, 2015 at 11:58 pm

Love this dessert!

Chef Mireille says

November 03, 2015 at 10:46 pm

I like the flavor of palm sugar - this must taste delicious

Recipe

Panang Kalkandu Sakkarai Pongal

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