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Paal sakkarai Pongal
Creamy sweet Pongal with jaggery and rock candy
Festival recipes,, pongal recipes, Sweet
Festival recipes, Janmashtami recipes, Pongal recipes
kalkandu | rock candy
Few cashew nuts
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.
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.
Ensure the rice is mashed well once it is cooked.
2. Paal sakkarai Pongal can be made in a pot too.
3. Always use full cream milk for making paal sakkarai Pongal.