Gulkand Pongal

Here’s the detailed recipe for Gulkand Pongal, incorporating the preparation of homemade gulkand:

Ingredients:

For Pongal:

• Moong dal: 150 gm

• Pudhu arisi (new/raw rice): 150 gm

• Water: 900 ml

• Coconut milk: 250 ml

• Ghee: 2 tbsp (for cooking the rice and dal)

For Homemade Gulkand:

• Rose petals: Fresh, pesticide-free (from 10–12 roses)

• Mishri or kalkandu (rock sugar) powder: Equal to the amount of shredded rose petals

• Honey: To soak

For Thallipu (Tadka):

• Ghee: 4 tbsp

• Dry grapes: As required

• Cashews: As required

• Prepared Gulkand: 100 gm

• Saffron: 1 gm (soaked in 2 tbsp warm milk or water)

• Beetroot juice: Extracted from half a beetroot

Sweetener:

• Honey, jaggery, or white sugar (as per taste)

Preparation Steps:

1. Prepare Homemade Gulkand:

1. Wash the rose petals gently to remove any impurities.

2. Dry them on a clean kitchen towel for 1–2 hours until no moisture remains.

3. Shred the petals into small pieces.

4. In a clean pan or jar, layer the shredded rose petals with mishri/kalkandu powder.

5. Add honey to cover the mixture, ensuring all petals are soaked well.

6. Let this mixture soak for a few hours or overnight to allow the flavors to blend.

   • Your gulkand is now ready.

2. Cook the Dal and Rice:

1. Wash the moong dal and pudhu arisi thoroughly.

2. Add the dal and rice to a pressure cooker with 900 ml water, 250 ml coconut milk, and 2 tbsp ghee.

3. Pressure cook for 5–7 whistles on medium flame.

4. Turn off the heat and let it sit for 10 minutes without opening the cooker.

3. Prepare the Thallipu (Tadka):

1. Heat 4 tbsp ghee in a pan.

2. Add cashews and fry until golden brown. Remove and set aside.

3. Fry the dry grapes in the same ghee until they puff up. Remove and set aside.

4. In the same pan, add the prepared gulkand (100 gm) and stir gently.

5. Add saffron milk and beetroot juice, stirring to mix well.

4. Combine and Sweeten:

1. Add the cooked pongal (from the pressure cooker) to the pan with the thallipu.

2. Mix everything thoroughly to combine the flavors.

3. Taste the pongal and add honey, jaggery, or white sugar as per your desired sweetness level.

   • Note: Gulkand provides a subtle sweetness, so adjust accordingly.

5. Garnish and Serve:

1. Add the fried cashews and dry grapes back into the pongal.

2. Serve warm for a delightful dessert or festive offering.

Tips:

• Use freshly made gulkand for the best aroma and taste.

• The beetroot juice enhances the color naturally, giving it a beautiful pinkish hue.

• Adjust sweetness based on your preference, as the gulkand already imparts a delicate sweetness.

Enjoy the aromatic, rich Gulkand Pongal!