Category Archives: Sweet Rice

Pineapple Sweet Rice | Pineapple Recipes

Pineapple Sweet Rice
A light and sweet dessert with a combination of aromatic rice and sweet pineapple slices cooked with sugar, cardamom powder and milk.

Preparation Time. 10 minutes
Cook Time. 30 minutes
Recipe Reference. Chef Mallika Badrinath
Recipe Cuisine. Indian
Recipe Category. Sweet


Basmathi rice – 1 cup
Canned or ripe pineapple – 1/2 no.
Sugar – 1/2 cup
Ghee – 3 tablespoons
Cardamom powder (Elakka podi) – 1 pinch
Almonds (Badam) – 10 nos.
Saffron (Kungumapoo)  – few strands or Saffron essence – few drops
Milk – less than 1/4 cup

Note. The ingredients shown will vary with the original quantity.


1. In a mixing bowl, put pineapple pieces and sprinkle sugar. Mix well. Now, transfer the pineapple pieces to a pan. Add little water and boil it. Once the pineapple pieces have boiled, bring the pan down.

Note. I have used fresh pineapple. If you are using canned pineapple, then use the pineapple pieces and reserve the syrup.  In a pan, boil the syrup along with desired amount of sugar and bring to a thick consistency. Keep it aside.

2. Wash the basmathi rice but do not soak it in water. In a frying pan, add 1/2 teaspoon of Ghee and fry the basmathi rice for 1 to 2 minutes. Keep it aside. In a heavy bottomed pan, boil 2 and 1/2 cups of water and add the fried basmathi rice.

3. Simmer the fire and close the pan using a lid. Cook the rice until the water in the rice gets over. Meantime, soak the  Almonds (Badam) in hot water and peel their skin off.

4. Grind the peeled Almonds (Badam) along with the cashew nuts to a fine paste. You may want to refer “How to Peel Almonds?” Also, mix the saffron strands in less than 1/4 cup of luke warm milk.

5. Once the rice is cooked, add a pinch of salt, sugar syrup (if you are using the canned pineapple), pineapple pieces and mix well. Also add the ground cashew-almond paste and saffron-milk paste to the sweet rice. Add 2 tablespoons of Ghee and cardamom powder. Mix well. Once the rice is mixed well, add the remaining Ghee and transfer it to a serving bowl.

Now, the Pineapple Sweet Rice is ready!

Kalkandu Sadham (Rock Sugar Candy Rice)

Kalkandu Sadham

Rock Sugar Candy (Kalkandu) Rice

A delicious sweet rice!
I had a packet of kalkandu and did not know what to do with it.  I learned this recipe from a friend and tried it out. It just took me few minutes to make this rice. The rice does not turn out to be very sweet like that of a sweet pongal(the one that we make on Pongal festival) nor a plain rice. I should say it is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
Some call this recipe as Kalkandu Pongal and rest call it as Kalkandu Rice. Kalkandu Rice will certainly be in the list of recipes that I make during festivals.
I made this recipe for an occasion in temple and people just loved it…they were very surprised to know that it was made out of kalkandu. They just loved it…Of course, I like it too…


Raw Rice (Pacharisi) – 1 cup

Milk – 1 cup

Rock Sugar Candy (Kalkandu) – 1 cup

Cardamom (Elakka) – 4 nos.

Saffron (Kunguma poo) – a pinch

Ghee – 3 tablespoons

Cashew nuts – 15 nos.

Dry grapes (Thratchai) – 15 nos.


1. Fry cashew nuts and dry grapes in one tablespoon of Ghee.

2. Cook rice with 2 cups of water and 1 cup of milk. To the boiled rice, add saffron, cardamom, and Ghee.

3. Now, add kalkandu (rock sugar candy), fried cashewnuts, and dry grapes.

Note. The rice would become watery after you add kalkandu (sugar candy). Keep boiling the rice if you do not want the rice to be watery.

4. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!



During my childhood days, whenever Pongal comes, we would go to my paternal grandfather’s house in Ossudu, Pondicherry. Our whole family which includes my first, second and third cousins would assemble and have a nice time for three days. My grandparents would be the happiest couple on earth to see the whole family having fun. My paternal uncles would sit outside the house in the patio (thinnai) and chat with each other. My grandfather would assign all my cousins (of course including me) a task like cleaning tables and chairs, arranging the shelves, being his assistant for a couple of hours, sorting and counting coins, cleaning pooja shelves etc. I would pair up with my younger cousin, and we would do some petty tasks like arranging chepals and sorting coins. It would be a nice fun to work together with cousins. My mom and paternal aunts would help my grandmother in cooking. In the evenings, we (my aunts and cousins) would all sit together and play board games like treasure island, thief and police. What a nice memories! Three years back, my grandmother passed away. I am feeling very nostalgic now as my cousins still meet during Pongal and have fun there. I could not be there for the past 8 years. Missing those wonderful memories.


On Pongal, the women of our family would all make Sakkarai Pongal together in a very big claypot for the entire family. We would all sit in a circle and chat with each other until the pongal starts flowing out. When it starts flowing out, my grandmother would say “Pongalo Pongal” and we all used to shout together “Pongalo Pongal”. Then our men of the family would have lunch and we would serve lunch for them. My sisters would serve rice and Sambar whereas we, the younger ones, would serve poriyal and sidedishes. Later, we (cousins, mom and aunts) would all sit in a big circle, and my grandmother would sit in the middle and serve as “Nila Urundai” which means she will serve each and everyone of us a scoop of rice in our hands. Okay, I am just feeling very nostalgic so lets move on to the recipe…


Preparation Time: 5 minutes
Cooking Time: 25 minutes
Recipe Cuisine: Indian
Serves: 2


Raw rice – 1/2 cup
Yellow moong dal – 3 tablespoon
Jaggery – 1/2 to 3/4 cup
Edible camphor – a tiny pinch (1/2 the size of a peppercorn) (optional)
Cardamom powder – 1/4 teaspoon
Cashews – 8 nos.
Raisins – 8 nos.
Ghee – 4 tablespoons
Water – 3 cups


1. Dry roast yellow moong dal for 3 to 4 minutes in low-medium flame. The dal color should turn light brown, but make sure it does not get burnt. Wash the rice and combine dal and rice in a pressure cooker. Add 3 cups of water.

2. Pressure cook rice and dal for 5 to 6 whistles. Once the pressure is released, open the cooker. If the rice is dry, then add little milk or water and mash it well. Switch off the flame.


3. Meantime, take vellam in a pan and add 1/4 cup of water. Bring to a boil until the jaggery dissolves completely. Then filter the jaggery to remove any impurities.


4. Now add the jaggery syrup to the rice and mix well. Add edible camphor (optional) and cardamom powder. Fry cashew nuts and raisins inGhee, and add them to the pongal. Stir once.


Sakkarai Pongal is ready!
You can also try Palak Masala Pongal, Ven Pongal.


1. Sakkarai Pongal thickens when it cools down, so switch off the stove when it is in semi-thick consistency.
2. The color of the Pongal depends on the color of the jaggery. Usually, Paagu Vellam is considered the best.
3. Drizzle some Ghee at the end as it will enhance the flavor of the Sakkarai Pongal.
4. Add more jaggery if you need more sweetness in the Pongal.
5. If the rice and dal mixture is dry, then add milk instead of water. Milk will add more taste to the Pongal.