The Sun is all set to change His track and move northwards,transiting from the zodiac sign sagittarius ( Dhanur Rasi) to zodiac sign capricon ( Makara rasi). The dark cold wintry days are coming to a close. Bright and warmer days are in the offing. It is time to celebrate a colourful and bountiful harvest festival.
I wish to share a variation of Sakkarai Pongal to celebrate the oncoming harvest festival.
WISH YOU ALL A VERY HAPPY PONGAL AND A VERY
KALKANDU SAKKARAI PONGAL
Rice - 3/4 cup
Green gram dal - 1/4 cup
Sugar - 2 cups
Kalkandu ( Crushed rock candy ) - 1 cup
Milk - 1 cup
Ghee - 3 tbsps
Raisins - 1 tbsp
Cashew nuts - 1 tbsp
cardamom powder - 1 pinch Edible camphor ( Pache karpoora ) - 1 pin head
Saffron strands - a few (Soak in a tsp of warm milk)
Saffron food colour - 1/2 pinch ( Dissolve in 1/2 tsp of warer)
1. Dry roast rice and dal together until they become reddish in colour,emanating a very pleasant aroma.
2. Wash and pressure cook the roasted rice and dal with two cups of water and one cup of milk.
3. The cooked rice and dal mixture should be mushy.
4. Heat sugar, rock candy and one cup of water in a heavy bottomed pan.
5. When the sugar syrup reaches one thread consistancy add the cooked rice and dal mash.
6. Blend in food colour, soaked saffron strands and keep stirring.
7. Add ghee spoon by spoon till the pongal starts to leave the sides of the pan.
8. Switch off flame and add powdered cardamom and pache karpoora (edible camphor).
9. Fry cashew nuts and raisins in the remaining ghee and add to the kalkandu sakkarai pongal.
Offer to the Sun God and relish the prasadam.
Other recipes for Pongal / Sankranti here. This also happens to be our first post in 2008! Its fun to see old posts once in a way, to see how far we have come!