Festivityalways ushers in a variety of lip smacking traditional goodies. This
Kalkandusatham is generally served as Prasadam in many Vishnu temples along with puliyotharai. And whatbetter can you enjoy other than steamy sweet Kalkandu Sadam dripping with gheeand served on a plantain leaf.
Ingredients
Basmati Rice 1 cup
Moong dhal 1 tbsp.
Whole milk 2 cup
Water 1 cup
Powdered Sugar candy 1 ¼ cup
Saffron a pinch
Crushed Elachi powder 1 tbsp.
Crushed cloves ¼ tsp.
Nutmeg powder a pinch
pachai katpuram (edible camphor) - a pinch
Ghee 2tbsp.
Cashews & Raisins 2 tbsp.
Method:
- Wash the rice and dhal and drain it.
- Cook the rice with milk, water,1 tsp of crushed elachi andsaffron till it get mushy. Mash it finely while it hot. Keep aside.
- Take a pan add 2 tbsp. ofwater with powdered sugar candy. Make a little thick syrup of the rock candyand add it to the cooked rice.
- Add crushed cardamom, cloves, pachai katpuram,netmeg powder tothe rice mixture. Cook the rice for some more minute.
- After the rice is cooked, fry the cashew and raisins in ghee andadded to the rice.
- Kalkandu Sadam is ready. Served hot.
Note:
- Kalkandu Sadam is usually served hot and tastes very good. When cooledit tends to become dry.·
- You can reduce or add the sugar as per your individual taste.
