Panam Kalkandu Pongal recipe | Palm Sugar Pongal Recipe
Sakkarai Pongal is a traditional sweet dish for Pongal festival and other festivals or events. In margazhi month, sakkarai pongal would be a main prasadam in most of the temples. Instead of the adding jaggery we can use palm sugar and make pongal. Panam Kalkandu Pongal (Palm Sugar Pongal), is a very healthy and yummy dish. Palm sugar is a very healthy ingredient especially for diabetic persons. I will help in preventing diabetics and also aids in loosing weight. So lets try to make this Palm sugar pongal for this pongal festival.
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| Panam Kalkandu Pongal recipe | Palm Sugar Pongal Recipe |
Preparation and Yield:
| Preparation time | – |
| Cooking Time | 45 mins |
| Servings | 5 |
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| Panam Kalkandu Pongal recipe | Palm Sugar Pongal Recipe |
Ingredients:
| Raw Rice * | 3/4 Cup** |
| Moong Dal | 1/4 Cup |
| Palm Sugar | 2 Cups |
| Water | 3 Cups |
| Cardamom Powder | 1/2 teaspoon |
| Ghee | 2 tablespoon |
| Cashews | 5-6 |
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| Panam Kalkandu Pongal recipe | Palm Sugar Pongal Recipe |
Method:
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- Heat a pan and dry fry the moongdal till you get a nice aroma and the dal slightly changes its color. Take this in a vessel. Rinse the rice twice or thrice and add it to the vessel having fried moongdal and add water and pressure cook the dal and rice allowing for 4-5 whistles.
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- While the rice and dal are getting cooked, take the palm sugar in a bowl. Add water just to soak it and keep it in flame and allow it to dissolve in water. The palm sugar would have dust or sand particles, so it is good to dissolve them and strain them instead of adding it as it is in the pongal
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- Now, check if the pressure is fully released in the cooker. Carefully take the cooked rice with dal and mash it nicely. We cannot mash the rice and dal after adding the palm sugar syrup. So ensure that you are mashing it up before adding palm sugar
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- To the pan, now add the mashed rice with dal. Strain the palm sugar syrup and add it to the pan. Mix the rice well with the palm sugar syrup.
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- Keep the flame low and allow the pongal to be in flame for 5 minutes. Add cardamom powder and mix well. Heat another pan and add a teaspoon of ghee and add broken cashews. Fry the cashews in ghee till they are slightly golden color, Add these fried cashews to the cooked pongal and mix well. This Palm Sugar Pongal will be in light color but it tastes so delicious and it is very healthy also
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- The healthy and yummy Panam Kalkandu Pongal (Palm Sugar Pongal) is now ready to serve!
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| Panam Kalkandu Pongal recipe | Palm Sugar Pongal Recipe |
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Yummy and healthy one… never tried in palm sugar…. ll try for this pongal
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romba pramadham akka
Thanks.
Nice.What is the brand of kadai used
I use Bergner brand which i got it from Papat Jamal shop in chennai