Kalkandu Sadam - Rich and creamy, luscious and scrumptious rice based traditional sweet. Rice simmered and cooked in milk and sweetened with sugar candy. But in this recipe Panam Kalkandu - palm candy a natural sweetener made from Palmyra trees is used as a sweetener.
Cook rice and dhal (if using) in a pressure cooker until they become very soft and mushy. Use 1:3 ratio for rice and liquid. Use 1/2 cup milk plus 1.5 cups water. (Refer notes 1)
As soon as it is ready, whisk the rice really well and keep it covered.
Meanwhile, soak the sugar candies in warm water. Once the crystals dissolve, strain the water to remove any purities. (Refer notes 2)
In a heavy bottomed pan, add a teaspoon of ghee. Fry the cashews and raisins until the cashews turn golden brown and the raisins swell.
In the same pan, add the cooked rice and the sugar candies. Add the remaining 1 cup milk in intervals. Keep stirring it frequently on a medium low flame; until it becomes nice and creamy for about 12 minutes or so. The candies would have dissolved by now. (refer notes 2)
Also add the remaining ghee in a similar manner (in intervals) as and when the rice gets thickened. Add as much you need. You can increase or reduce the amount.
Finally add the roasted cashews, raisins and cardamom powder. Stir well and serve it warm.
Kalkandu Sadam https://www.themagicsaucepan.com/desserts/rice-based-sweets/kalkandu-sadam-kalkandu-pongal