AVAL KALKANDU PONGAL

PONGAL
AVAL KALKANDU PONGAL

    Today is Pongal, a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing.  It is a four-day-long festival celebrated at the nook and corner of Tamilnadu.  Festivals, as a matter of fact, calls for traditional dishes, mostly prepared for the occasion. As Rice is the staple crop grown in South India, most of the basic local dishes are made with rice and along with it comes a variety of Pongal recipes which is quite reminiscent of the festival. Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are a few which follow the mark during the season along with Moonu Raja Pongal a Pongal made for Epiphany marking with a note of local history and tradition.  
      Aval Kalkandu Pongal is an easy Pongal recipe prepared with Aval/Flattened Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu, flavoured with Cardamoms and garnished with Cashew nuts and Raisins roasted in Ghee.  This creamy delight is yet another authentic dish from Madapalli(Temple Kitchen).  Especially divine prasadhams like Akkaravadisal or Aval Kalkandu Pongal are made as a part of Paavai Nombu.
    Koodaravalli is an auspicious day observed on the 27th day of the Tamil month Marghazhi as a part of PAVAI NOMBU.  For each day of Margazhi, Sri Andal sang a verse of Thirupavai in the praise of Lord Vishnu. And share Akkaravadisal, the sweetest and divine dish to mark the end of PAVAI NOMBU. Some temples offer this Aval Kalkandu Pongal during Margazhi as Prasadham.
     This Aval Kalkandu Pongal is a simple & quick-fix recipe which can be prepared at home for any occasion/festival.  Above all, this Aval Kalkandu Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. As any other prasadham, Aval Kalkandu Pongal served in temples have a special note of taste and flavour which is quite divine & the secret behind it is divinity of course but truly speaking a note of edible camphor does the magic.

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Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes


HOW TO COOK AVAL KALKANDU PONGAL

PONGAL
AVAL KALKANDU PONGAL

INGREDIENTS:

For Aval Kalkandu Pongal:

Ghee - 2 Tablespoons
Aval/Flattened Rice - 1 Cup
Powdered Kalkandu/Rock Candy - 1/2 Cup
Cardamom Powder - 1 Teaspoon
Milk - 3/4 Cup
Water - 1/2 Cup 
Saffron - a few strands
Salt - a Pinch 
Edible Camphor - a Pinch

 

For Garnishing:

Ghee - 1 Tablespoon
Cashew Nuts - 8-10 Nos.
Raisins - a few


PONGAL
AVAL KALKANDU PONGAL

METHOD:

For Aval Kalkandu Pongal - Beaten Rice & Rock Candy/Sugar Pongal:

  • Wash Aval/Beaten Rice for about 2-3 times or until water runs clear.
  • Then soak Aval/Beaten Rice for about 10-15 minutes.
  • Once soaked drain it and squeeze out any extra water from the Aval/Beaten Rice.
  • Can leave it in a kitchen towel to slightly dry for about 10-15 minutes.
  • Meanwhile, powder the Cardamom along with Rock Candy/Sugar into a fine powder and keep it aside.
  • Soak the Saffron strands in 2 tablespoons of milk and keep it aside.
  • Heat 1 tablespoon of Ghee and roast the Cashew nuts & raisins.
  • Remove the Cashews & Raisins from the Ghee & keep them aside.
  • Now, add another 2 tablespoons of Ghee and roast the Aval/Beaten Rice on a very low flame for about 3-5 minutes.
  • Meanwhile, heat the milk & water.
  • Pour in the boiled milk & water to the Aval/Beaten Rice and cook this on a very low flame for about 5-8 minutes or until it is cooked.
  • Now add in the powdered Rock Candy/ Sugar & Cardamoms and mix well until well combined.
  • Pour in the  Saffron soaked milk and give a quick stir.
  • Cook this on a low flame until it reaches the desired consistency.
  • Finally, garnish Aval Kalkandu Pongal with ghee roasted Cashew Nuts & Raisins.
  • Serve Aval Kalkandu Pongal hot.
PONGAL
AVAL KALKANDU PONGAL

NOTES:

  • Use the thick variety of Aval/Beaten Rice for this recipe.
  • I have used the White Aval.  You can use the red variety too.
AVAL/BEATEN RICE/FLATTENED RICE/POHA
RED AVAL/BEATEN RICE/FLATTENED RICE

  • Rock Candy/Sugar takes some time to melt, so adding it directly to the cooked Aval can make the pongal mushy.
  • Alternatively, can melt the Rock Candy/Sugar in 1/2 a Cup of water and then add it into the Pongal.
  • Can substitute Rock Sugar with normal White Sugar, Jaggery or Palm Sugar.
  • Adjust the sweetness to suit your preference.
  • You can add a few teaspoons of grated coconut if you prefer. Alternatively, can roast small bits of sliced coconuts in Ghee and add it along with Cashew Nuts & Raisins.
  • Can substitute Milk with Coconut Milk too.

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