I even carried it with us for the trip to be eaten later. When I tasted it after nearly 6 hours, even then the taste was uniquely different and very delicious. Well delicious it ought to be, for it was made with Rock candy. Having never discussed this particular ingredient with anybody outside South, I am not sure how well it is liked by others, but here in south, these Kalkandu are really so famous and loved by all.
I remember the trip to Tirumala was never complete without a packet of this kalkandu with dates. Those irregular shaped candies were a real treat. They come in different size, you can break them into smaller bites before popping in. But these days you get shaped ones too in many shapes.
I added kesar colour for the bright appearance.
Since it was for neivedyam, I used a small cup.
Kalkandu Sadam ~ Rock candy Rice
Rice – 1 small cup
Milk – 2 cups (same cup)
Water – 1 cup
Rock Candy / Kalkandu – 2 cups (plus 2 tsp extra for garnish)
Ghee – 2 tbsp
Cardamom a pinch
Saffron few strands soaked in warm milk
Kesar food colour a pinch
Cashews and Raisins few – roasted in ghee.
Method to prepareWash and pressure cook the rice with milk and water till soft. Mash it well.
In a kadai, take the rock candy and enough water to just cover the candies. Boil it till it melts. You need not mostly sieve for impurities as this will not have.
Again boil it till you see the bubble coming out.
Add the mashed rice, cardamom powder, soaked saffron and ghee one by one. Once it is cooked well switch off the stove and garnish it with fried cashews and raisins and 2 tsp of Kalkandu.
This tastes great when served hot, the whole kalkandu tastes good when you bite along with the rice. This can be served cold too if you wish.