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    You are here: Home / Recent Posts / Akkaravadisal Recipe

    Akkaravadisal Recipe

    Last Updated On: Jan 3, 2024 by Sharmilee J

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    Akkaravadisal is a delicious sweet made by cooking rice and dal in milk and jaggery syrup, flavored with saffron and garnished with nuts. Akkaravadisal is a traditional dish made commonly for special occasions and religious functions. Let us learn to make Akkaravadisal with step by step pictures and video.

    akkaravadisal placed in banana leaf

    Akkaravadisal closely resembles in taste & looks with Pongal, however there is a change in the method & quantity of ingredients. Akkaravadisal is usually made for Koodara Valli. Akkaravadisal is a must try at home for its taste and flavor.

    What is Akkaravadisal ?

    Akkaravadisal also called as AkkaraAdisil is a traditional Iyengar speciality, tastes divinely delicious. Akkaravadisal is a flavorful, yummy sweet meal made by cooking rice and dal in milk & jaggery syrup and flavored with nuts. Akkaravadisal is a traditional dish made commonly for special occasions and religious functions.

    Akkaravadisal is made by cooking rice and dal in milk then simmering in jaggery syrup to a thick consistency. It is offered as Neivaidhyam to God and then relished. Akkaravadisal is a delightful divinely sweet that the family will ask for more and repeat!

    Akkaravadisal has to be cooked in thick bottomed vessel so that it facilitates slower cooking which gets great taste. I prefer to cook in brass vessel while I make it for special occasions and in thick bottomed pan when I cook it for sweet cravings &for evening snack.

    Traditionally in temples they cook akkaravadisal in a bronze pot the one we use for making sweet pongal. Though it takes time the taste is just awesome. Now that I have a uruli wanted to try in that and yes the taste is soo good.

    akkaravadisal cooked in bronze pot

    Akkaravadisal vs Pongal

    The ratio of rice to dal and the quantity of milk differentiates Akkaravadisal from Pongal. While Pongal uses 1 measure of rice to ½ a measure of dal – akkaravadisal is the reverse of it – 1 measure of dal to ½ a measure of rice. While Pongal is cooked in water and little quantity of milk, Akkaravadisal is completely made with milk.

    Akkaravadisal is a slightly different take to sweet milk pongal which has its own unique flavour and texture.I love to have it hot hot with a drizzle of ghee….Divine!!

    Akkaravadisal – Traditional Brahmin Style and Classical Style

    I have presented 2 methods of cooking Akkaravadisal in this post.

    • Firstly the traditional Brahmin style where we use 1 measure of rice to ½ measure of dal.
    • Secondly the classic style of Akkaravadisal with equal measure of dal and raw rice. Enjoy both the variations of Akkaravadisal!
    akkaravadisal placed in banana leaf

    Akkaravadisal Video

    Akkaravadisal Ingredients

    • Moong Dal – I always roast moong dal slightly for a nice aroma.
    • Rice – Akkaravadisal tastes best with raw rice – short grain variety. However par boiled rice, jeera rice and basmati rice also can be used if raw rice is not available.
    • Milk – Use full cream milk for Akkaravadisal if you have access to it. Else, you can use the regular toned / skimmed milk. I have used a mix of full cream milk and regular toned milk in this recipe.
    • Ghee – Do not compromise on ghee as it adds a great consistency and taste to this akkaravadisal.
    • Flavors – Saffron flavor enhances the taste of Akkaravadisal to a different level.
    • Nuts – Add chopped almonds & cashews for a rich & tastier Akkaravadisal. Raisins, pista & other nuts are options as per your choice of flavors. 
    Akkaravadisal ingredients

    How to make Akkaravadisal Step by Step

    1.Take 1/2 cup raw rice and 1/8 cup moong dal, rinse it well and set aside.

    rinse rice and dal

    2.Heat 1 tablespoon ghee – add 10 pieces cashewnuts (broken).

    fry cashews in ghee until golden

    3.Add 1 cup jaggery and 1/2 cup water.

    add jaggery and water

    4.Heat it up until jaggery completely melts.

    melt jaggery completely

    5.No need to check for any consistency, just let jaggery completely melt, then switch off.

    melted fully

    6.Strain the syrup using a metal strainer to remove impurities if any, then set aside.

    strain the syrup

    7.Add 5 cups full cream milk,1 cup water to any heavy bottomed vessel. I used my traditional uruli for making this.

    add milk to boil

    8.Boil milk in low medium flame.

    boil well

    9.Give a quick stir then add rinsed rice, moong dal.

    add rice and dal

    10.Give a quick mix and let it cook.

    mix well and cook

    11.It takes around 45 mins atleast for the rice and moong dal to get cooked soft. So keep stirring and cooking in low flame.

    cook until soft

    12.Rice is cooked and almost 3/4th milk is absorbed as you can see.

    rice and dal cooked

    13.Add jaggery syrup to it.

    add jaggery syrup

    14.Add a very tiny pinch edible camphor, 1/4 teaspoon cardamom powder, around 10 strands saffron and a tiny pinch salt.

    add cardamom powder and saffron

    15.Mix well and keep stirring and let it cook until thick.

    mix it well

    16.Once slightly thick start adding ghee. Totally we are going to use 1/4 cup ghee, first add half of it.

    add half of ghee

    17.Give a quick mix and let it cook until the ghee is absorbed fully.

    mix it well

    18.Finally add fried cashews and remaining ghee.

    add fried cashews

    19.Give a quick mix and switch off.

    mix well and switch off

    Akkaravadisal is ready!

    Akkaravadisal in Pressure Cooker

    This Akkaravadisal is a recipe that is different as it uses more moong dal, also this is a easy pressure cooker version. I love anything sweet so its was sure a treat for me , akkaravadisal is always my favorite ever since I tasted it and akkaravadisal always reminds me of Sri Krishna Sweets, I have had it once and just loved it so much.

    akkaravadisal recipe

    Ingredients

    • 1/4 cup raw rice
    • 1/4 cup moong dal
    • 3/4 cup to 1 cup jaggery
    • 4 cups milk(boiled, cooled)
    • 1/4 cup ghee
    • 1/4 teaspoon cardamom powder
    • few strands saffron
    • 5 cashews broken
    akkaravadisal recipe

    Method

    1.Rinse 1/4 cup raw rice and 1/2 cup moong dal well strain water.

    rinse rice and dal

    2.Dry roast it for 3 mins until nice aroma comes.

    roast rice and dal

    3.In a thick bottomed vessel add 3 cups of milk and add raw rice moong dal to it.

    add rice, dal to milk

    4.Add a small plate inside the vessel, this is to avoid milk from overflowing. Carefully place the vessel inside a pressure cooker containing little water.

    add a small plate

    5.Close and pressure cook for 4-5 whistles in low medium flame.

    place it in cooker

    6.Take powdered jaggery in a pan, add water to it and mash it well so that the jaggery dissolves quickly.Then heat it up and let it boil for in medium flame for 2 mins until jaggery completely dissolves.

    melt jaggery

    7.Strain to remove impurities and set aside.

    strain jaggery syrup

    8.Once pressure releases take out the vessel from the pressure cooker open and mash it well with a laddle.

    mash rice and dal

    9.Add jaggery syrup and cook in low flame.

    add jaggery syrup

    10.Once jaggery is well mixed add another 1 cup boiled milk. Cook for 2 mins.

    add milk

    11.Add 1/4 cup ghee and start mixing.

    add ghee

    12.Soak saffron in hot milk and set aside.

    soak saffron to milk

    13.Fry cashews, raisins in ghee.

    fry cashews and raisins

    12.Then add saffron soaked in milk, fried nuts and raisins.

    add to it

    13.Add cardamom powder, mix well and switch off.

    add cardamom powder

    Expert Tips

    • 1/2 cup of ghee will be a little overpowering so I usually add only 1/4 cup ghee.May be you can 1 to 2 tablespoon extra while serving.
    • Use heavy bottomed vessel for cooking akkaravadisal directly.
    • Always use a tall broad container to pressure cook as milk tends to boil. Also don’t 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.
    • Akkaravadisal thickens with time so switch of accordingly.

    Variations

    The traditional Brahmin style akkaravadisal taste best – However you can try the following variation

    • Replace jaggery with sugar – Sugar like jaggery has to be made to a syrup consistency and added
    • Add more amounts of dry fruits and nuts if you prefer them
    • Add flavours like vanilla, butterscotch if you prefer them – however be cautious not to overpower the milk taste
    • Add soaked Poha for flakier version of Akkaravadisal

    Storing and Serving Suggestions

    Akkaravadisal is a good option to make for religious functions and on weekends for breakfast. Akkaravadisal is also a nice choice of prasad when there is a gathering at home for special occasions and auspicious days. Akkaravadisal tastes best when hot and when it get solidified – add a small amount of milk, heat and serve for fresh taste during later use.

    FAQS

    1.How to make Akkaravadisal?

    a) Boil powdered jaggery with water to make it to a jaggery syrup

    b) Rinse raw rice and moong dal and dry roast it

    c) Pressure cook milk, raw rice and moong dal.

    d) Add jaggery syrup and boiL in low flame.

    e) Add ghee, saffron milk and nuts and cook till it becomes to a pudding consistency.

    f) Garnish with more cashews, raisins with a drizzle of ghee.Serve Akkaravadisal hot…Bliss!!

    2.How is Pongal different from Akkaravadisal?

    Akkaravadisal closely resembles in taste & looks with Pongal, however Akkaravadisal uses more of moong dal & cooked with milk while Pongal contains more of rice and cooked with water.

    3.Akkaravadisal becomes like a solid mass after sometime?

    Akkaravadisal thickens with time because of rice and dal. Add a small amount of hot milk, heat and serve for fresh taste during later use. Drizzle ghee for extra richness while serving.

    akkaravadisal recipe

    If you have any more questions about this Akkaravadisal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Akkaravadisal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Akkaravadisal3 e1660788984947
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    Akkaravadisal

    Akkaravadisal is a delicious sweet made by cooking rice and dal in milk and jaggery syrup, flavored with nuts and garnished with nuts. Akkaravadisal is a traditional dish made commonly for special occasions and religious functions. Let us learn to make Akkaravadisal with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    Akkaravadisal – One pot method

    • 1/2 cup rice
    • 1/8 cup moong dal
    • 5 cups full cream milk raw
    • 1 cup water + 1/2 cup water(for jaggery melting)
    • 1 cup jaggery
    • 1/4 cup ghee
    • few strands saffron
    • 10 nos cashewnuts
    • a very tiny pinch edible camphor optional
    • a tiny pinch salt

    Akkaravadisal – Pressure Cooker Method

    • 1/4 cup raw rice
    • 1/4 cup moong dal
    • 1 cup jaggery
    • 4 cups milk boiled
    • 1/4 cup ghee
    • 1/4 teaspoon cardamom powder
    • few strands saffron
    • 5 cashews broken

    Instructions

    Akkaravadisal – One pot method

    • Take 1/2 cup raw rice and 1/8 cup moong dal, rinse it well and set aside.
    • Heat 1 tablespoon ghee – add 10 pieces cashewnuts (broken).
    • Add 1 cup jaggery and 1/2 cup water.
    • Heat it up until jaggery completely melts.
    • No need to check for any consistency, just let jaggery completely melt, then switch off.
    • Strain the syrup using a metal strainer to remove impurities if any, then set aside.
    • Add 5 cups full cream milk,1 cup water to any heavy bottomed vessel. I used my traditional uruli for making this.
    • Boil milk in low medium flame.
    • Give a quick stir then add rinsed rice, moong dal.
    • Give a quick mix and let it cook.
    • It takes around 45 mins atleast for the rice and moong dal to get cooked soft. So keep stirring and cooking in low flame.
    • Rice is cooked and almost 3/4th milk is absorbed as you can see.
    • Add jaggery syrup to it.
    • Add a very tiny pinch edible camphor, 1/4 teaspoon cardamom powder, around 10 strands saffron and a tiny pinch salt.
    • Mix well and keep stirring and let it cook until thick.
    • Once slightly thick start adding ghee. Totally we are going to use 1/4 cup ghee, first add half of it.
    • Give a quick mix and let it cook until the ghee is absorbed fully.
    • Finally add fried cashews and remaining ghee.
    • Give a quick mix and switch off.
    • Akkaravadisal ready!

    Akkaravadisal – Pressure cooker method

    • Rinse 1/4 cup raw rice and 1/2 cup moong dal well strain water.
    • Dry roast it for 3 mins until nice aroma comes.
    • In a thick bottomed vessel add 3 cups of milk and add raw rice moong dal to it.
    • Add a small plate inside the vessel, this is to avoid milk from overflowing. Carefully place the vessel inside a pressure cooker containing little water.
    • Close and pressure cook for 4-5 whistles in low medium flame.
    • Take powdered jaggery in a pan, add water to it and mash it well so that the jaggery dissolves quickly.Then heat it up and let it boil for in medium flame for 2 mins until jaggery completely dissolves.
    • Strain to remove impurities and set aside.
    • Once pressure releases take out the vessel from the pressure cooker open and mash it well with a laddle.
    • Add jaggery syrup and cook in low flame.
    • Once jaggery is well mixed add another 1 cup boiled milk.Cook for 2 mins.
    • Add 1/4 cup ghee and start mixing.
    • Soak saffron in hot milk and set aside.
    • Fry cashews, raisins in ghee.Then add saffron soaked in milk, fried nuts and raisins.
    • Add cardamom powder, mix well and switch off.

    Video

    Notes

    • 1/2 cup of ghee will be a little overpowering so I usually add only 1/4 cup ghee.May be you can 1 to 2 tablespoon extra while serving.
    • Use heavy bottomed vessel for cooking akkaravadisal directly.
    • Always use a tall broad container to pressure cook as milk tends to boil. Also don’t 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.
    • Akkaravadisal thickens with time so switch of accordingly.
    Nutrition Facts
    Akkaravadisal
    Amount Per Serving (150 g)
    Calories 1178 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 16g100%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 9g
    Cholesterol 65mg22%
    Sodium 58mg3%
    Potassium 180mg5%
    Carbohydrates 203g68%
    Fiber 11g46%
    Sugar 105g117%
    Protein 32g64%
    Vitamin A 303IU6%
    Vitamin C 0.1mg0%
    Calcium 134mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Gokulashtami, Other Pongal Recipes, Pongal festival, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Ramya Venkateswaran

      August 16, 2014 at 5:03 am

      creamy adisal

      Reply
    2. Poornima hegde

      August 16, 2014 at 8:35 am

      Looks super tempting.. great recipe, Thank you 🙂

      Reply
    3. Thava

      August 16, 2014 at 9:45 am

      Mouth Watering… Perfect it looks

      Reply
    4. SINDHU

      November 30, 2014 at 4:59 pm

      Nice

      Reply
    5. mmmmmm

      September 05, 2015 at 9:20 pm

      Sharmi, I have tried several of your recipes and every time our whole family enjoyed it. They are delicious. I made this sweet today and loved it. Thanks for sharing your recipes. Take care

      Reply
    6. Srividhya Shanker shanker

      January 12, 2016 at 6:34 am

      I tried. It came out perfect. But I increased the Jaggery quantity. Just check.

      Reply
    7. Ishwarya

      April 14, 2017 at 6:11 pm

      I tried today for Tamil new year… it came out well… Happy to hear that all saying ur pay Adam is superrrr

      Reply
      • Ishwarya

        April 14, 2017 at 6:12 pm

        Sorry it’s payasam ** is super

        Reply
    8. Jay

      December 31, 2019 at 10:26 pm

      Paal piruthurum nu amma sonanga ! When we add rice and milk in cooker ? Kindly clarify .

      Reply
      • Sharmilee J

        February 05, 2020 at 7:06 am

        NO if its fresh milk then np…still if u r doubtful add half and half water with milk.

        Reply
    5 from 4 votes (4 ratings without comment)

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