Paal sakkarai pongal | Creamy sakkarai pongal using milk, jaggery and kalkandu | rock candy. Paal sakkarai pongal recipe with full video and step by step pictures.
Sakkarai pongal | sweet pongal is made for Pongal festival. We usually make Sakkarai pongal with little milk on Pongal day. When that milk boils and froths up, we all say ” Pongalo pongal”. This Paal sakkarai pongal recipe, is similar to Sakkarai pongal, but I can say it is a mix of akkaradisal and kalkandu bath.
I learned this recipe of paal sakkarai pongal from my friend’s mom in Singapore. Her version is cooking pongal in a pot but I chose the pressure cooker version. The recipe is a super hit and everyone loved it. I highly recommend you all to try out this recipe for this Pongal festival or Kannu pongal too.
Apart from making this for Pongal fesitval, we can make this for Janmashtami, Thai velli, aadi velli and Navratri too.
I have posted Kovil sakkararai pongal in Jeyashris kitchen. We can make this sakkarai pongal in a pressure cook too.
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Paal sakkarai pongal recipe
Paal sakkarai Pongal
Ingredients
- ¼ cup raw rice
- ½ cup water
- 3 cups milk
- 1/3 cup kalkandu | rock candy
- 1/3 cup powdered jaggery
- 2 tbsp ghee
- Few cashew nuts
Instructions
- Wash the rice and add ½ cup of water and 1 cup of milk.
- Pressure cook this for 7-8 whistles.
- Once the pressure releases, take out and mash the rice well with a ladle.
- Transfer this to a pan and add 2 cups of full cream milk.
- I used raw milk.
- Mix well and start cooking this till the milk shrinks.
- I cooked for 15 minutes on low flame.
- Now add the kalkandu | rock sugar and powdered jaggery.
- Mix well.
- Let this cook till the rock sugar dissolves.
- The texture may look a bit watery, but it will get thickened once it comes to room temperature.
- Now add 1 tbsp of ghee.
- Actually the original recipe called for more ghee but I didn’t add that much.
- Roast a few cashews in 1 tbsp of ghee and add it to the paal sakkarai Pongal.
- I don’t like to add saffron or cardamom powder in this paal sakkarai Pongal.
- Just enjoy the creaminess of the milky Pongal as it is.
Notes
2. Paal sakkarai Pongal can be made in a pot too.
3. Always use full cream milk for making paal sakkarai Pongal.
- Wash the rice and add ½ cup of water and 1 cup of milk.
- Pressure cook this for 7-8 whistles.
- Once the pressure releases, take out and mash the rice well with a ladle.
- Transfer this to a pan and add 2 cups of full cream milk.
- I used raw milk.
- Mix well and start cooking this till the milk shrinks.
- I cooked for 15 minutes on low flame.
- Now add the kalkandu | rock sugar and powdered jaggery.
- Mix well.
- Let this cook till the rock sugar dissolves.
- The texture may look a bit watery, but it will get thickened once it comes to room temperature.
- Now add 1 tbsp of ghee.
- Actually the original recipe called for more ghee but I didn’t add that much.
- Roast few cashews in 1 tbsp of ghee and add it to the paal sakkarai Pongal.
- I don’t like to add saffron or cardamom powder in this paal sakkarai Pongal.
- Just enjoy the creaminess of the milky Pongal as it is.
Notes:
- Ensure the rice is mashed well once it is cooked.
- Paal sakkarai Pongal can be made in pot too.
- Always use full cream milk for making paal sakkarai Pongal.
