Paal Pongal / Milk Pongal Recipe

Paal Pongal/ Milk Pongal is a salted version of Sakarai Pongal where rice and moong dal are cooked in milk along with water and finally garnished with ghee roasted cashews and grated coconut.
Pongal is the harvest festival of Tamil Nadu and the first day of the Tamil month (Thai) which is also celebrated as Makara Sankranthi in northern parts of India.
Paal Pongal is traditional cooked in clay pots with newly harvested rice🌾 and offered to Surya Bhagwan☀️(Sun god) for good harvest.Paal Pongal is served with sambar or Pongal kulambu with 7 Kari kootu.



1 cup raw rice
1/4 cup moong dal(paasi paruppu)
3 cups milk
2 cups water
2 tbsp ghee
10 cashews
2 tbsp grated coconut


Wash rice and moong dal in water and soak for half an hour.
Add milk ,water and cook with a closed lid until the rice turns mushy.

Add ghee roasted cashews and grated coconut and mix well.

Serve with Pongal kulambu and 7 Kari kootu.

3 thoughts on “Paal Pongal / Milk Pongal Recipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s