Instant Pot Kalkandu Sadam is a festival special sweet rice recipe prepared with sugar candy, rice, and milk, popularly known as Kalkandu Sadam or Kalkandu Pongal.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: South Indian
Keyword: Instant Pot Kalkandu Sadam, kalkandu pongal
Prep - Work: Wash the rice and drain the water. Powder the ½ cup of sugar candy into a coarse powder.
Add the washed rice and 2 cups of water, and 1 cup milk to the instant pot.
Set it in manual mode, cook for 5 minutes, and let the pressure release normally.
Open the lid and mash the rice thoroughly. (Instead of IP, you can pressure cook rice with milk and water for up to four whistles)
Now set the IP in saute mode again and add the remaining 1.5 cups of milk, powdered sugar candy, cardamom powder, and edible camphor.
Mix well and let it cook until sugar candy is well incorporated. It took me about 4 minutes. Turn it off or set it to warm mode. I added about ½ tbsp of ghee now, which is optional.
Now in a separate tempering pan, heat the ghee. Once the ghee is hot, add the cashews and raisins, and fry until golden brown.
Add this to the pongal and mix well.
Garnish with saffron strands and serve warm.
Notes
I did not add moong dal. But you can add 2 to 3 tbsps of moong dal.
Edible camphor is optional, but that adds amazing flavors and tastes more like kovil / temple-style pongal.
Adjust the sugar candy amount as per your preference.
You can also add ¼ cup sugar candy and ¼ cup sugar.