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.