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    You are here: Home / Recent Posts / Paal Pongal | Milk Pongal

    Paal Pongal | Milk Pongal

    Last Updated On: Dec 31, 2024 by Sharmilee J

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    Paal Pongal is made for Pongal festival or Makar Sankaranti along with Sweet Pongal or Sakkarai Pongal with the first harvested rice of the year. Paal Pongal is offered to Sun God and traditionally cooked in open space facing sun in mud or brass pots. Learn to make Paal Pongal with step by step pictures and video.

    paal pongal served in banana leaf

    Paal Pongal is a rich, creamy delicious pongal made by cooking rice, moong dal in milk and water. Usually we make sweet pongal and milk pongal for Pongal festival. My family loves sweet pongal more including me however hubby is a big fan of this simple white pongal or paal pongal as we call it.

    Jump to:
    • About Paal Pongal
    • Paal Pongal Video
    • Paal Pongal Ingredients
    • How to make Paal Pongal Step by Step
    • Paal Pongal in Cooker
    • Expert Tips
    • Serving & Storage
    • 📖 Recipe Card

    About Paal Pongal

    Paal Pongal or Vellai Pongal is simple where but raw rice, moong dal is cooked in milk and garnished with ghee. This pongal has just the milk flavor and a slight hint of ghee, tastes so good with pongal kuzhambu.

    We usually make paal pongal this way – the traditional making in brass pot as we do every year. I love sakkarai pongal more but this paal pongal with pongal kuzhambu tastes so good. I learnt this method of vellai pongal with variations from my friend so thought to post it with video.

    Traditionally rice and dal is cooked in milk no other flavoring is added but if you want you can add ghee fried cashews, ghee. We serve it along with pongal kuzhambu so the taste is balanced when had with it.

    This pongal is called by different names like milk pongal, paal pongal or vellai pongal. Vellai in tamil means white so it translates to white pongal. Creamy, rich paal pongal can be made easily following the measurements and steps here, do try and enjoy!

    milk pongal cooked in bronze pot

    Paal Pongal Video

    Paal Pongal Ingredients

    • Rice – Use raw rice. At stores it is available as Pongal Raw Rice / Pongal Pacharisi. This is used traditionally so do not replace it with any other rice variety.
    • Moong dal – Always use split yellow moong dal for taste and flavor.
    • Milk – Make sure to use boiled, cooled milk preferably full cream milk.
    • Ghee – Ghee adds a great flavor to this dish.
    paal pongal ingredients

    Paal Pongal – 2 ways

    I have shared 2 ways of making paal pongal:

    • Traditional pot method – Traditionally paal pongal is made in a bronze pot but takes time and effort to cook in it.
    • Pressure cooker method – For ease and convenience you can choose pressure cooker method to cook paal pongal.
    MilkPongal1
    PaalPongal3

    Similar Recipes

    • Sweet pongal
    • Pongal Recipes
    • Kalkandu pongal
    • Pongal kuzhambu
    • Medu Vada

    How to make Paal Pongal Step by Step

    1.First rinse 1 cup raw rice rice, 2 tablespoon moong dal, drain water and keep it ready.

    rinse rice and dal

    2.To a brass pot add 1/2 cup milk.

    add milk

    3.Then add 6 cups water.

    add water

    4.Let it boil.

    boil water+milk

    5.Let it boil, keep in medium high. Let it overflow. Pongalo pongal!

    let it overflow

    6.Now add rice and dal.

    add rice and dal

    7.Mix well and cook in medium flame, keep stirring.

    let it cook

    8.Rice is almost cooked now.

    cook rice and dal

    9.Now add remaining 1 cup milk and required salt.

    add remaining milk

    10.Cook until its thick and creamy.Keep stirring to avoid burning at the bottom.

    let it cook fully

    11.Finally add 2 tablespoon ghee mix well and switch off.

    add ghee

    12.While serving make a dent in the center add ghee in it and Serve.

    paal pongal ready

    Serve hot or warm!

    milk pongal recipe

    Paal Pongal in Cooker

    Milk pongal or paal pongal is traditionally made in brass pot but for ease and convenience you can make it in pressure cooker too. Also this recipe is for all those who asked me to post an easy version of milk pongal.

    milk pongal served in paaku mattai
    1. First roast moong dal and keep aside. Rinse rice and add it along with moong dal in a pressure cooker. Add 1/2 cup milk and 1 cup water. Make sure your pressure cooker is big enough the water milk and rice mixture should just be to 1/4th of the cooker so that it will not overflow.
      How to make Paal Pongal Recipe - Step1
    2. Pressure cook it for 4 whistles until soft. Mash it well with a laddle and add the remaining 1/2 cup of milk and mix well.Allow it to boil for 3mins until its thick.Add required salt.
      How to make Paal Pongal Recipe - Step2
    3. Add coconut, ghee and give a quick stir.Add the ghee fried cashews and switch it off.
      How to make Paal Pongal Recipe - Step3

    Milk pongal in cooker is ready!

    milk pongal ingredients

    Delicious creamy milk pongal ready!

    Expert Tips

    • Any vegetable gravy will get along with this very well, so when combined and had, no salt is required!
    • It thickens with time so add hot milk while serving time if its too thick.
    • You can add a pinch of palm jaggery for flavor.
    • Add full cream milk for rich and creamy pongal.
    • You can add a dollop of butter for extra flavor at the final stage.

    Serving & Storage

    You can serve with ghee or butter along with pongal kuzhambu, Tastes best when served hot! It can be stored in fridge for 2 days but I would not recommend to leave in room temperature. As milk is added it may get spoiled.

    milk pongal served in paaku mattai

    If you have any more questions about this Paal Pongal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Paal Pongal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    VellaiPongal2
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    Paal Pongal Recipe | Milk Pongal Recipe

    Paal Pongal is made for Pongal festival or Makar Sankaranti along with Sweet Pongal or Sakkarai Pongal with the first harvested rice of the year. Paal Pongal is offered to Sun God and traditionally cooked in open space facing sun in mud or brass pots. Learn to make Paal Pongal with step by step pictures and video.
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Servings3
    AuthorSharmilee J

    Ingredients

    Paal Pongal in pot

    • 1 cup raw rice
    • 2 tablespoon moong dal optional
    • 6 cups water
    • 1 + 1/2 cup milk
    • salt to taste
    • 2 tablespoon ghee plus 2 tablespoon for serving

    Paal pongal in Cooker

    • 1/2 cup raw rice
    • 1 and 1/2 tablespoon moong dal
    • 1 cups milk
    • 2 tablespoon coconut
    • few ghee fried cashews
    • salt to taste
    • 1 cup water

    Instructions

    Paal pongal in pot

    • First rinse 1 cup raw rice rice, 2 tablespoon moong dal, drain water and keep it ready.
    • To a brass pot add 1/2 cup milk.
    • Then add 6 cups water.
    • Let it boil.
    • Let it boil, keep in medium high. Let it overflow. Pongalo pongal!
    • Now add rice and dal.
    • Mix well and cook in medium flame,keep stirring.
    • Rice is almost cooked now.
    • Now add remaining 1 cup milk and required salt.
    • Cook until its thick and creamy.Keep stirring to avoid burning at the bottom.
    • Finally add 2 tablespoon ghee mix well and switch off.
    • While serving make a dent in the center add ghee in it and Serve.
    • Serve hot or warm!

    Paal pongal in cooker

    • First roast moong dhal and keep aside.Rinse rice and add it along with moong dal in a pressure cooker. Add 1/2 cup milk and 1 cup water.Make sure your pressure cooker is big enough the water milk and rice mixture should just be to 1/4th of the cooker so that it will not overflow.
    • Pressure cook it for 4 whistles until soft. Mash it well with a laddle and add the remaining 1/2 cup of milk and mix well.Allow it to boil for 3mins until its thick.Add required salt.
    • Add coconut, ghee and give a quick stir.Add the ghee fried cashews and switch it off.

    Video

    Notes

    • Any vegetable gravy will get along with this very well, so when combined and had, no salt is required!
    • It thickens with time so add hot milk while serving time if its too thick.
    • You can add a pinch of palm jaggery for flavor.
    • Add full cream milk for rich and creamy pongal.
    • You can add a dollop of butter for extra flavor at the final stage.
    Nutrition Facts
    Paal Pongal Recipe | Milk Pongal Recipe
    Amount Per Serving (125 g)
    Calories 421 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 9g56%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 40mg13%
    Sodium 2660mg116%
    Potassium 254mg7%
    Carbohydrates 61g20%
    Fiber 2g8%
    Sugar 6g7%
    Protein 11g22%
    Vitamin A 217IU4%
    Calcium 187mg19%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Pongal, pongal special recipes, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Kumuthini Vinoth Kumar

      January 19, 2020 at 8:03 am

      PLease tell me, which brand cane sugar you are using. Is it jaggery powder.

      Reply
      • Sharmilee J

        February 05, 2020 at 7:04 am

        I buy from a neighbor here but you can check out any store near u

        Reply
    5 from 4 votes (4 ratings without comment)

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