Akkaravadisal is a famous Iyengar which is a slightly different take to the sweet pongal(sakkarai pongal). To me the main difference between the 2 is : For akkaravadisal(Akkara Adisal) milk quantity is more also we use sugar, the dal proportion is more when compared to sweet pongal. I have tasted perimma make the best akkaravadisal so I called her up last week ad she gave me the recipe and the tips as I was a first timer 🙂
Clicking sweet based dishes are always my weak point..yes I cant wait to dig in that I finish the photoshoot quickly 🙂
Akkaravadisal Recipe – Ingredients
Recipe Category: Dessert | Recipe Cuisine: South Indian
Rice – 1/2 cup
Moong Dhal – 1 cup
Sugar – 1 cup
Low fat milk – 3 and 1/2 cups (Raw)
Full Cream milk – 1/2 cup (Boiled)
Ghee -1/4 to 1/2 cup
Saffron strands – 3 to 4
Nuts(Almonds & Cashews) – 1 tbsp chopped
- Dry roast moong dhal and rice together until nice aroma comes. Rinse it once and set aside. Soak saffron in warm milk and set aside.
- Add 3.5 cups of milk in a tall broad container and keep it inside the cooker container water. Close the container with a lid and pressure cook for 5 whistles in medium low flame.Simmer after first whistle.
- Meanwhile you can roast the cashews in ghee till golden brown and set aside Once pressure releases, carefully take the container and mash the rice and add the 1/2 cup full cream milk.
- Now transfer the mashed rice dal mixture to a nonstick pan, add ghee and sugar. Once sugar is added it becomes slightly runny so keep stirring.Mix well and keep cooking with stirring inbetween till the required consistency(it should not stick and should of slightly runny) is reached. Add the roasted nuts, safrron milk , give a quick stir and switch it off.
- 1/2 cup of ghee is the right measurement but I wanted a little low fat version so added only 1/4 cup.
- Always use a tall broad container to pressure cook as milk tends to boil. Also dont add the rice dal directly in the pressure cooker, the milk will boil and overflow.
- Also make sure that milk-dal-rice mixture should only be half of the container to avoid milk boiling and overflowing while it is getting cooked.
- It thickens with time so switch of accordingly.