Pal Pongal

Ingredients

• - milk sweet rice pongal
• - 1 litre full-fat milk or coconut milk
• - 3/4 cup jaggery or sugar
• - 3 tbsp ghee
• - 1/2 tsp cardamom powder
• - 2 tbsp cashews and raisins

Method

1. About payasam: Payasam is the sacred South Indian dessert, offered to deities and served at all celebrations. This version features milk sweet rice pongal and jaggery. Traditional Tamil Nadu sweet. Sweet milk pongal — the Pongal festival offering cooked in a new mud pot
2. Prepare milk sweet rice pongal: If a grain or dal, wash and soak 20 to 30 minutes. Drain before use.
3. Use full-fat milk: Heat 1 litre full-fat milk in a heavy-bottomed pot on medium heat, stirring constantly.
4. Cook milk sweet rice pongal in milk: Add prepared milk sweet rice pongal to hot milk. Reduce to medium-low. Cook uncovered, stirring every 3 to 4 minutes, for 20 to 30 minutes until completely soft. Scrape sides regularly.
5. Add jaggery: Add 3/4 cup jaggery. If using jaggery, dissolve in 2 tablespoons warm water and strain first. Stir until fully dissolved. Taste and adjust sweetness.
6. Simmer to consistency: Simmer on low heat 5 to 8 more minutes. The payasam should coat the back of a spoon. It thickens as it cools — remove from heat slightly thinner than desired.
7. Cardamom and saffron: Add 1/2 teaspoon freshly ground cardamom powder. Add a pinch of saffron soaked in 2 tablespoons warm milk.
8. Fry garnishes: Heat 1 tablespoon ghee. Fry 2 tablespoons cashews until golden. Add 2 tablespoons raisins 30 seconds. Pour everything into the payasam.
9. Final taste: Adjust sweetness and consistency.
10. Serve: Serve warm or chilled. Thickens when refrigerated — thin with warm milk before serving. Keeps 2 to 3 days refrigerated.