Go Back
+ servings
Paal sakkarai pongal
Print Recipe
No ratings yet

Paal sakkarai Pongal

Creamy sweet Pongal with jaggery and rock candy
Prep Time10 mins
Cook Time45 mins
Course: Festival recipes,, pongal recipes, Sweet
Cuisine: Indian
Keyword: Festival recipes, Janmashtami recipes, Pongal recipes
Servings: 3 people
Author: Jeyashri suresh


  • 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


  • 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.



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.