Milk Pongal – Sweet and Salt | Mallika Badrinath | South Indian Recipes

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Milk Pongal (Sweet) / Akkara Vadisil
INGREDIENTS
New raw Rice – 1 Cup
Dry Roasted Green Gram Dhal – ¼ Cup
Milk – 6 Cups
Water – 2 Cups
Grated Jaggery – 1 ½ Cups
Cardamom Powder – ¼ Tsp
Broken Cashewnuts – 10
Kismis – 25 gms
Ghee – As Required

METHOD
1. Heat milk, water together.
2. When it starts boiling add washed Rice, cook until thick creamy.
3. Dry roast Dhal separately and cook in enough water until soft.
4. Melt Jaggery with little water until it dissolves completely. Strain to remove mud.
5. Boil for few minutes. Add to cooked Milk Pongal along with cooked Dhal.
6. Heat Ghee; add Cashewnuts, Kismis. Pour on top of Pongal along with Cardamom Powder. Mix well and Serve.

NOTE: Reduce Jaggery, add sugar also along with that. We can prepare this Pongal by using Sugar (without Jaggery).

(Borneol Flakes, Saffron can be added according to individual taste)

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Milk Pongal (Salt) / Pal Pongal
INGREDIENTS
New raw Rice – 1 Cup
Milk – 6 Cups
Water – 2 Cups
Salt – 1 Levelled Tsp

METHOD
1. Heat milk, water together in a vessel or Pongal Pot.
2. When it starts boiling, take two cups of milk and keep it aside.
3. Add cooked rice, cook stirring constantly until thick creamy and soft consistency adding more milk if necessary.
4. Mix salt and serve with coriander chutney and Pongal Kuzhambu.