Akkaravadisal Recipe

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

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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 the recipe is presented here with step by step pictures.

About Akkaravadisal

Rice and Dal are simmered in milk & jaggery syrup to a confectionery – Akkaravadisal. 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.

How Akkaravadisal is different from 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!

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Akkaravadisal Ingredients

• Moong Dal : I store bought Moong Dal and then roasted it and used in this recipe. See that the Moong Dal is not with any dust / impurities or small bugs.
• 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 & Flavours : Ghee & saffron flavour enhances the taste of Akkaravadisal to a different level – use generous amount of ghee. Add chopped almonds & cashews for a rich & tastier Akkaravadisal. Raisins, pista& other nuts are options per your choice of flavours. 

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Akkaravadisal Recipe Step by Step

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

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

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

4.Heat it up until jaggery completely melts.

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

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

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

8.Boil milk in low medium flame.

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

10.Give a quick mix and let it 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.

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

13.Add jaggery syrup to it.

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

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

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

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

18.Finally add fried cashews and remaining ghee.

19.Give a quick mix and switch off.

Akkaravadisal ready!

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Akkaravadisal Version 2

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.

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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
• few strands saffron
• few cashews

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Method

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

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

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

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.

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

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.

7.Strain to remove impurities and set aside.

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

9.Add jaggery syrup and cook in low flame.

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

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

12.Soak saffron in hot milk and set aside.

13.Fry cashews, raisins in ghee.

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

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

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

Akkaravadisalis 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.What is Akkaravadisal?

Akkaravadisal is a flavourful, yummy sweet meal made by cooking rice and dal in milk & jaggery syrup and flavoured with nuts. Akkaravadisal is a traditional dish made commonly for special occasions and religious functions.

2.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, saffrom 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!!

3.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.

4.Akkaravadisal becomes like a solid mass like cake after sometime?

Akkaravadisal thickens with time because of addition of milk. Add a small amount of milk, heat and serve for fresh taste during later use.

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