The main recipe of the South Indians is as per the festival name – Pongal.Pongal is taken from the word “Pongu” meaning boil referring to boiling fresh milk.So if there is milk,there is a pudding and this refers to the first step of boiling the milk in a new pot.So this is what people ask each other “Has the milk boiled”? Then harvested rice and lentils are put into the boiling milk and cooked till tender after which jaggery is added for taste. This was the traditional method of cooking Pongal.These days where we do not have time for even taking care of ourselves thanks to some problems which we created ourselves,we need to change as per the times.The preferences of everyone has to be taken into account as well as the “quick cook” aspect. This recipe is not the traditional Pongal recipe but a mix of Sakkara Pongal and Akkaravadisal – The famous Iyengar Payasam.But unlike Akkaravadisal in which the rice and lentils are cooked to an almost mashed mass,this pudding has intact but milky and juicy rice and lentils. Apart from that this delicious pudding has my own adaptations and twists and pulls which makes it an outstanding dessert every Pongal.People in my family do not like a lot of sweets,nor ghee but love to revel in milky,thick desserts.That is why the recipe is adapted to their likes and I am sharing the recipe with you all!