Fw: Kalkandu Pongal

[Guest guest]

 

SrI:

 

Dear Srimathi Krishna Priya :

 

Thanks for sending us the recipe for

Kalkandu Pongal . I hope You do not mind

sharing this special recipe with our List

Members .

 

Many of our Mahaa Lakshmis might wish to

create this special PrasAdham for Sriman

Naryana and Andal and offer it to Them

and partake that divine PrasAdham on

Pongal day .

 

adiyEn's Father , Vaikunta Vaasi , Poundarikapuram

VaradachAr Swamy had a vow once to offer this

rarely offered KaRkkaNDu Pongal to the Lord of Seven Hills

as a special TaLikai .This was some Thirty years ago .

Sapthagireesan enjoyed the special NaivEdhyam

and sent a huge vessel full for us to take home to

Chennai . For a whole week until the PrasAdham was

distributed to relatives , friends and neighbors ,

our residence was filled with the sugandham of

Ghee , Pacchai KaRpooram , Jaathipathri , Cardamom ,

sweet raisin and their integrated fragrance ( sugandham)

from the Seven Hills of the Lord . That fragrant

memory wafts before adiyEn's mind even today .

It is an unforgettable experience and rare anubhavam .

 

Thank you srimathy Krishna Priya for facilitating the recall

of this special event at Thirumala three decades ago .

 

The inclusion in the URL Quoted by you on PerumAL

Theertham preparation is also much appreciated .

 

Namo SrI VenkatEsAya ,

V.Sadagopan

 

P.S : At the time of BhOjyAsanam during the NithyArAdhanam

on SankarAnthi day , please recite Sri VenkatEsa AshtOttharam

used every morning at the Lord's sannidhi at Thirumalaai and invite

AlarmEl MangA SamEtha Sri ThiruvengadamudayAn to Your homes

for the Special Pongal NaivEdhyam :

 

http://www.sundarasimham.org

 

It is the 96th e-book in that series .

 

************************************************************

 

Pongal special

 

Kalkandu Pongal (Sugar Candy Rice Pudding)

http://theyumblog.wordpress.com/2007/10/11/perumal-theertham-and-kalkandu-pongal/

Kalkandu Pongal - Sugar Candy Rice Pudding

Ingredients

 

Rice - 1 cup

Moong Dal - ¼ cup

Milk - ½ litre

Kalkandu (Sugar Candy/ Rock Sugar) - 1 ½ cups

Cardamom - 6 nos

Saffron - 10 to 12 leaves Ghee - 1/3 cup

Cashew - 4 tbsp (or more)

Dry Grapes - 4tbsp (or more)

*cup = 225ml measures approximately 8oz. Arakapadi is one of the many traditional measures used in Tamil Nadu. Most cup measures translate into Arakapadi measures.

Method

 

Wash Rice and Dal and pressure cook together with 3 cups of water.

Take out the Rice and Dal and mash using 2 tbsp Ghee. Transfer to a heavy bottomed pan.

Add ½ litre milk and cook on low fire. Add the Sugar Candy and keep cooking on a low to medium fire stirring occassionally for approximately 5 minutes. The Pongal will now be in a semi solid state - it will become thicker as it cools.

Crush the Cardamom and add to Pongal. Mix well and transfer to a serving dish.

Dissolve the Saffron with 1 tbsp lukewarm milk.

Toast the Cashew and Dry Grapes separately with the remaining ghee in a Kadai. Decorate the Pongal with Cashew and Dry Grapes and Saffron Milk.

Serve Hot or Chilled.

Perumal thirtam and Kalkandu Pongal

- Latha and Lakshmi

[Guest guest]

Dear unkle, I am krishna swamy grand son of Shri K S Sundarachari (Bhava swam, vedam's son) and on those days am very very small boy on thuvasai days parani will arrange by ur father. In this one of the main item is kalkandu pongal. Thanks for remembering on those days. still am remembering those days Thank u lot dasan kittchami "Dr. Sadagopan" <yennappan wrote: SrI: Dear Srimathi Krishna Priya : Thanks for sending us the recipe for Kalkandu Pongal . I hope You do not mind sharing this special recipe with our List Members . Many of our Mahaa Lakshmis might wish to create this special PrasAdham for Sriman Naryana and Andal and offer it to Them

and partake that divine PrasAdham on Pongal day . adiyEn's Father , Vaikunta Vaasi , Poundarikapuram VaradachAr Swamy had a vow once to offer this rarely offered KaRkkaNDu Pongal to the Lord of Seven Hills as a special TaLikai .This was some Thirty years ago . Sapthagireesan enjoyed the special NaivEdhyam and sent a huge vessel full for us to take home to Chennai . For a whole week until the PrasAdham was distributed to relatives , friends and neighbors , our residence was filled with the sugandham of Ghee , Pacchai KaRpooram , Jaathipathri , Cardamom , sweet raisin and their integrated fragrance ( sugandham) from the Seven Hills of the Lord . That fragrant memory wafts before adiyEn's mind even today . It is an unforgettable experience and rare anubhavam . Thank you srimathy Krishna Priya for facilitating the recall of this special event at Thirumala three decades ago . The inclusion in the URL Quoted by you on

PerumAL Theertham preparation is also much appreciated . Namo SrI VenkatEsAya , V.Sadagopan P.S : At the time of BhOjyAsanam during the NithyArAdhanam on SankarAnthi day , please recite Sri VenkatEsa AshtOttharam used every morning at the Lord's sannidhi at Thirumalaai and invite AlarmEl MangA SamEtha Sri ThiruvengadamudayAn to Your homes for the Special Pongal NaivEdhyam : http://www.sundarasimham.org It is the 96th e-book in that series . ************************************************************ Pongal special Kalkandu Pongal (Sugar Candy Rice Pudding) http://theyumblog.wordpress.com/2007/10/11/perumal-theertham-and-kalkandu-pongal/ Kalkandu Pongal - Sugar Candy Rice Pudding Ingredients Rice - 1 cup Moong Dal - ¼ cup Milk - ½ litre Kalkandu (Sugar Candy/ Rock Sugar) - 1 ½ cups Cardamom - 6 nos Saffron - 10 to 12 leaves Ghee - 1/3 cup Cashew - 4 tbsp (or more) Dry Grapes - 4tbsp (or more) *cup = 225ml measures approximately 8oz. Arakapadi is one of the many traditional measures used in Tamil Nadu. Most cup measures translate into Arakapadi measures. Method Wash Rice and Dal and pressure cook together with 3 cups of water. Take out the Rice and Dal and mash using 2 tbsp Ghee. Transfer to a heavy bottomed pan. Add ½ litre milk and cook on low fire. Add the Sugar Candy and keep cooking on a low to medium fire stirring occassionally for approximately 5 minutes. The Pongal will now be in a semi solid state - it will become thicker as it cools. Crush the Cardamom and add to

Pongal. Mix well and transfer to a serving dish. Dissolve the Saffron with 1 tbsp lukewarm milk. Toast the Cashew and Dry Grapes separately with the remaining ghee in a Kadai. Decorate the Pongal with Cashew and Dry Grapes and Saffron Milk. Serve Hot or Chilled. Perumal thirtam and Kalkandu Pongal - Latha and Lakshmi

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