Tamil Nadu

Kalkandu sadam

Name: Kalkandu sadam
Total time: 45 min
Yield: 6 servings
Cuisine: Tamil
Ingredients: 3/4 cup rice; 2 tbsp moong dal (split yellow mung beans); 2 cups milk; 1 1/4 cups water; 1 cup kalkandu (rock sugar) powdered sugar; 4 tbsp ghee; 15 cashews; 1 tbsp raisins; 1/4 tsp cardamom; a few strands saffron

Rice and moong dal cooked in milk and sweetened with rock sugar. Temple sweet in a home kitchen.

45 minTime

6 gProtein each

mildSpice

Rock sugar for the gods3 chapters · 2 min read

Make it your way

Grandma's wayReal kalkandu, temple style ghee and a pinch of edible camphor.

The original

389kcal

6 gprotein

1 gfibre

45minutes

Kalkandu sadam as Tamil temples and homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Rice¾ cup

Moong dal (split yellow mung beans)2 tbsp

Milk2 cups

Water1¼ cups

Sugar1 cup kalkandu (rock sugar), powdered

Ghee4 tbsp

Cashews15

Raisins1 tbsp

Cardamom¼ tsp

Saffrona few strands

Method

5 steps

1Roast moong dal until fragrant. Wash with the rice.
2Pressure cook rice and dal with milk and water for 4 whistles. Let pressure release naturally.
3Mash well and add powdered kalkandu. Stir on low heat until it melts and the mixture loosens.
4Add saffron, cardamom and half the ghee. Stir until it comes together.
5Fry cashews and raisins in the remaining ghee and pour over.

Serve it like this

Serve warm in small bowls with cashews on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kalkandu sadam

Make it your way

Ingredients

Method

Make it a meal