Kalkandu Sadam - Rich and creamy, luscious and scrumptious rice based traditional sweet. Rice simmered and cooked in milk and sweetened with sugar candy. But in this recipe Panam Kalkandu - palm candy a natural sweetener made from Palmyra trees is used as a sweetener.
Ingredients:
♣️3 tablespoon ghee | Indian clarified butter, divided
♣️10 cashews or as needed
♣️10 raisins or as needed
♣️1/2 cup rice refer notes 1
♣️1 tablespoon split moong dhal | Pasi paruppu (optional) refer notes
♣️2 cups water
♣️1.5 cup milk, divided
♣️3/4 - 1 cup palm candy or rock candy | panamkalkandu (kalkandu) refer notes
♣️1/4 teaspoon cardamom powder
♣️1 strand saffron (completely optional) refer notes
Instructions:
✔Cook rice and dhal (if using) in a pressure cooker until they become very soft and mushy. Use 1:3 ratio for rice and liquid. Use 1/2 cup milk plus 1.5 cups water. (Refer notes 1)
✔As soon as it is ready, whisk the rice really well and keep it covered.
✔Meanwhile, soak the sugar candies in warm water. Once the crystals dissolve, strain the water to remove any purities. (Refer notes 2)
✔In a heavy bottomed pan, add a teaspoon of ghee. Fry the cashews and raisins until the cashews turn golden brown and the raisins swell.
✔In the same pan, add the cooked rice and the sugar candies. Add the remaining 1 cup milk in intervals. Keep stirring it frequently on a medium low flame; until it becomes nice and creamy for about 12 minutes or so. The candies would have dissolved by now. (refer notes 2)
✔Also add the remaining ghee in a similar manner (in intervals) as and when the rice gets thickened. Add as much you need. You can increase or reduce the amount.
✔Finally add the roasted cashews, raisins and cardamom powder. Stir well and serve it warm.
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