Summary:
By all means let’s eat pongal, let us just make it the healthiest pot of pongal we have cooked. It was when it came to making the white kalkandu sadham that I was stumped for natural sugar options. This version of the pongal is known for it’s creamy white colour that is the result of the rice being cooked with white rock candy, milk and water. The minerals in this natural sugar are known to be beneficial in warding off coughs and colds. The traditional sakkarai pongal is made using a nattusakkarai otherwise known as jaggery or vellum..