Traditional and authentic Paal Pongal recipe made in a traditional way.

Paal Pongal

By Kavita R

Jan, 15th


6 persons
Cook Time
45 minutes
9 - 11


  • Milk - 1.5 cups
  • Jaggery- 1/2 cup
  • Moong dal - 2 tablespoons
  • Raw rice - 1/2 cup
  • Ghee - 4 tablespoons
  • Cardamom powder - 1 tsp
  • Mace / javitri - 1 pinch
  • Safron stands - 3-4
  • Pacchai kalpooram / edible camphor- a pinch
  • Chopped Cashew, badam - handful
  • Water - 125ml / 1/2 cup


  • To make Paal Pongal first we decorate the Pongal pot by smearing chandan and kumkum. Tie turmeric with its leaves with some flowers. Make a small Rangoli on gass stove. Then place the pot with 1.5 cups of milk and switch on the stove.
  • Dry roast moong dal for few minutes.
  • Wash rice, rinse well add dry roasted moong dal.
  • Add rice and moong dal to the boiling milk. Add 1/2 cup of water let everything cook well.
  • It takes 30 minutes to cook rice on medium flame. Stir occasionally so that it doesn't burn.
  • Once rice and moong dal cooks well add jaggery and cook on slow flame. Add safron strings to boiling paal Pongal. It will become slightly watery. Cook for 12 minutes.
  • Heat ghee add chopped badam, cashews, mace / javitri, a pinch of edible camphor. Pour to the paal Pongal and mix well. Add some cardamom powder mix well.
  • Paal Pongal is ready to serve. Serve in a banana leaf.