Paal Pongal is a delicious traditional sweet made with rice and milk.

  • Milk I litre
  • Basmati rice ¼ cup (heaped)
  • Sugar ¾ cup
  • Saffron ½ tsp
  1. Boil milk in a heavy vessel.
  2. Soak the rice for 15 minutes, drain and keep ready.
  3. Add rice to the boiling milk and cook on a medium flame till it reduced to nearly half the quantity.
  4. Simmer, add sugar and as soon as it dissolves, remove from flame.
  5. Add saffron and mix thoroughly.
  6. Kesar gives a special flavour and aroma to this dish, so do not add any other spices.
  7. You can add more or less sugar or rice to suit your preference.
  8. Garnish with sliced nuts.