October 02, 2012

Kalakand Pongal


Rice - 2 1/2 cups
Moong dal - 1 cup
Kalakand - 350 gms
Cashew nuts - 100 gms
Kishmish - 50 gms
Ghee - 1/2 cup
Cardamom - 6 (powdered)
Saffron - few strands
Milk - 1/2 cup


  • Heat 1 tbsp of ghee, fry cashew nuts and kishmish and keep aside. In the same pan, fry moong dal till aroma comes.
  • Chop kalakand into small pieces.
  • Soak saffron in milk
  • Take 8 cups of water in thick bottom vessel and bring it to boil. Add rice and moong dal and cook till it is done.
  • Add kalakand and 1/2 of the ghee and mix well. Cook till kalakand melts.
  • Lastly add saffron, cardamom powder, cashew nuts and kishmish. Mix well and Cook another 2 minutes.
  • Pour remaining ghee  and remove from fire.
  • Serve hot or cold.

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