Kalkandu Pongal is a rich, creamy and smooth rice recipe that is sweetened with sugar candies and is garnished with caramel discs.
In a pressure cooker, add in the rice and water and pressure cook for 3-4 whistles until rice is mushy.
Let the pressure subside, open the lid mash it with the back of the ladle and put it back on flame.
Add the milk and mix well. If you find the consistency to be thick add some more milk and cook well. About 3-4 mins.
Switch of the gas and add kalkandu or sugar candies. Mix to melt the sugar and mix well.
Finally add in the ghee, cardamom and saffron. Mix well. Our Kalandu Pongal is ready.
Heat up sugar and water until it turns golden brown. Stir in the nuts and immediately transfer it onto a silicon sheet.
Spread it out wait for 40-50 sec and using a cookie cutter press it on caramel to create roundels.
Let is cool completely and you will be able to remove the disc easily,
In a glass add in 3-4 tbsp pongal, place a disc on top and garnish it with rose petals and saffron.