Category Archives: Pongal Specials

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.



Bhogi Payasam

Bhogi Payasam

Happy Bhogi


Pongal, festival of joy, colours, good food, a Harvest Festival, offering our Thanks and our special Pranaams to the Sun God. A time to get together with the family, lots of cheer and fun. As I was plannng to make something for Bhogi, I saw plenty of carrots and milk in my Fridge. I tried out this recipe. Came out very well. I simply love to share this recipe with you. I had some gulab jamun too. I  was just contemplating to use it as a garnish. First make the payasam and offer it to God. Then mix in the jamuns (as I had some store bought jamuns ) and  pour into cups and enjoy.


Boiled milk – 4 cups + 1 cup

Grated carrots – 1 cup

Sugar – 1 and 1/2 cups

Sugar less milk khoya ( grated ) – 1/2 cup

Cardamom powder – 1 big pinch

Ghee –  1 tablespoon

To grind to a little coarse paste

Blanched  and peeled almonds ( chopped ) – 12

Soaked and drained raw rice – 1 and 1/2 tablespoon

Blend the above ingredients to a little coarse paste with little boiled and cooled milk.

To Garnish

Finely chopped pistachios –  1 tablespoon

Sliced gulab jamun pieces – 12


Heat a pan. Keep on sim flame. Add the ghee. Sauté the grated carrots for 5 to 10 minutes on sim flame. Add 1 cup milk. Cook on sim flame for 10 minutes. Switch off the stove. Cover and keep aside.

Next, take a non stick pan. Put it on the stove. Switch on the range and keep  it on medium flame. Add the 4 cups of  milk. Once the milk boils, keep it on sim flame and cook till the milk reduces to 3 cups. Now add the cooked carrot mix and the ground paste. Cook on sim flame for 5 minutes. Add the sugar, grated milk khoya and the cardamom powder. Cook on sim flame for another 5 minutes. Switch off the stove. Transfer the payasam to a nice bowl. Top with cut pistachios and sliced gulab jamuns. Serve hot or cold.

Chef’s Tips

1) Cleaning  is easy when a nonstick pan is used.

2) Instead of using grated carrots you can use boiled carrot purée too.

3) If you have milk khoya with sugar, do not worry. Just reduce the amount of sugar.

4) Milk khoya is our Paal Khova.