Paal Pongal ( Milk Pongal)

Paal  Pongal ( Milk Pongal)

Happy Pongal


The first time I tasted this Pongal, I still remember – was just incredible. The taste was so so perfect. I had an opportunity to live in Trichy for some years  after my wedding. Both me and my husband were very active  in the Rotary Club. It was there I got to see Maheshwari Gunasekar. We became very close. She had called us home for a get together. She made this Pongal.  Simply Classy. I learnt this recipe from her. Since then this Pongal has become our family favourite, especially my daughter loves it. I am very happy to share this recipe. It takes almost an hour and half to make this dish. Towards the end be very careful as it will start to splatter. Cover and cook on sim flame so that your kitchen back splash will not get soiled. Also use a big ladle to stir.


Raw rice – 1 cup ( washed and soaked in water for 20 minutes )

Boiled milk – 9 cups  ( I have used full cream milk )

Light goldencolour jaggery moulded to small squares ( Achu Vellam)

Choose a light coloured jaggery – 1/2 kilo ( a 1/2 kilo packet will have about 26 to 28 pieces of these  jaggery pieces )

You can see the image of Achu Vellam in the picture on top

Water –  1 cup + 1  cup

To Season

Ghee – 3  tablespoons

Halved  cashew nuts –  little

Raisins – 2 tablespoons


Heat a big thick bottomed pan. Add 1 cup water. When the water starts to boil, add the drained rice. Cook on medium flame for 5 minutes. Once the rice mix starts to boil add  1  cup of milk.Keep adding milk little by little. Cook on sim flame. Now, the rice would be soft and mushy. Once all the milk is used up, and the rice would have cooked nicely, the whole mix will become soft and creamy, leave it on sim flame.

Heat another pan. Add 1 cup water.  Once the water boils, add the jaggery pieces. Cook till the jaggery dissolves . Boil for 10 minutes on sim flame. Switch off the stove.

Now, strain this jaggery syrup into the simmering Pongal. Cook  on sim flame till  nice and thick. Season. Switch off the stove. Serve hot.

Chef’s  Tips

1) Using this Achu Vellam gives a  very nice  rendering flavour to the Pongal.

2) Choose a light golden coloured Achu Vellam to give a beautiful golden colour to the Pongal.

3) Cook only on sim flame so that it will not discolour.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s