FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

Image
Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Paal Payasam - Milk Kheer

Paal Payasam - delicious creamy dessert with just 3 ingredients in your kitchen. Made with cow's milk, raw rice and sugar. When it comes to payasam dishes, we add ghee and cashew nuts. But for this payasam, no need to add these because it tastes so yummy without any ghee and cashew nuts.




The payasam is prepared with thick cow's milk for 45 to 50 minutes on low heat. The natural flavours in the cow's milk  blends beautifully well with the raw rice and when you drink it, you can feel the taste of the milk in every drop. No need to add any condensed milk or any other cream. Just milk and one hour of patience is enough for this payasam. The cooking method is also very simple and no need for any grinding or pressure cooking works. This paal payasam is thick, creamy and rich. The payasam should not be watery and the rice should not be firm. As the rice cooks and the milk reduces when it cools down so don't add any extra rice for this dish. Ponni raw rice works good for this payasam as it is slightly chewier when compared using other rice.



Similar Paysam recipes




Paal Payasam - Milk Kheer  Recipe Details
 
Print Friendly and PDF
Prep time : 5 minutes
Cook time : 50 minutes
Serves : 3
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 750 ml thick cow's milk
  • 1.5 tbsp ponni raw rice
  • 1/4 cup sugar

Cooking Directions

  1. Take a small bowl and add the raw rice. Rinse it well and soak it with 4 tbsp of water for 10 minutes. After 10 minutes, drain the water.
  2. Add the cow's milk in a heavy bottomed kadai.Bring to a boil over medium heat. When it starts to boil, reduce the heat to low and add in the soaked rice.
  3. Continue cooking for about 25 to 30 minutes on low heat, until the rice turns soft.
  4. Gently stir the rice to prevent the rice from sticking to the bottom.
  5. Next, add the sugar and mix it well. Cook for 15 to 20 minutes on low heat.
  6. When the payasam gets thick turn off the heat. Make sure there is some creamy milk in the payasam. As it cools, it thickens up. 

Paal Payasam - Milk Kheer  with step by step photos

Take a small bowl and add the raw rice. Rinse it well and soak it with 4 tbsp of water for 10 minutes. After 10 minutes, drain the water.


Add the cow's milk in a heavy bottomed kadai.

 
 Bring to a boil over medium heat.

 When it starts to boil, reduce the heat to low and add in the soaked rice.

Continue cooking for about 25 to 30 minutes on low heat, until the rice turns soft. Gently stir the rice to prevent the rice from sticking to the bottom.

 Next, add the sugar and mix it well. Cook for 15 to 20 minutes on low heat.

 When the payasam gets thick as in the picture below turn off the heat.

 Make sure there is some creamy milk in the payasam. As it cools, it thickens up.

If you want to add any flavour, you can add cardamom powder and transfer the payasam to the serving dish. 


Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Spicy Tomato Rice - Easy Lunchbox Dish

Green Peas Masala - Quick and easy side dish for roti & poori

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Vazhaipoo Vadai - Banana Blossom Vadai

Pidi Karunai Kizhangu (Yam) Masiyal