Kalkandu Payasam, Kalkandu Pongal

Initial Preparation:

1. Wash the rice well, drain the water completely and set aside.
2. Heat 1 tablespoon of ghee in a pan, fry the raisins until they puffed up. Transfer to a bowl and set aside.
3. Then add in the cashew nuts and fry until light golden in color. Transfer to a bowl and set aside.
4. Grind the sugar candy to a fine powder and set aside.

Payasam Preparation:

1. In a pressure cooker, dry roast the chana dal/split moong dal until slightly golden in color.
2. Add the washed rice and 4 cups of water into the cooker and mix well. Pressure cook for 3-4 whistles on medium heat.
3. Remove from heat and let it sit until the pressure is settled down.
4. Then mash the rice slightly using the back of a spoon.
5. Now add in the powdered sugar candy, milk, 4 tablespoons of ghee and mix well.
6. Cook the payasam for 5-8 minutes on low-medium heat. Stir occasionally. If the payasam is too thick, add more milk to get the consistency you want.
7. Add in the cardamom powder, fried cashews, raisins and mix well.
8. Remove from heat and serve hot.