Last Updated on December 7, 2020
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…If you have bronze pot and time in hand then you can try with that :).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 Recipe – Ingredients
Recipe Category: Dessert | Recipe Cuisine: South Indian
Raw Rice – 1/2 cup
Moong Dal – 3 tbsp
Crushed Jaggery – 1/2 cup
Boiled Full Fat Milk – 3 cups + 1 cup
Water – 1 cup
Ghee – 1/4 cup
Cashews – 6 broken
Raisins – 10
Saffron – 4 strands
Cardamom powder – a tiny pinch
Edible Camphor – a very tiny piece
- 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 3-5mins until the syrup becomes slightly thick…no need to check for any consistency.Strain to remove impurities and set aside.
- Rinse raw rice and moong dal well strain water.Dry roast it for 3 mins until nice aroma comes.Then 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.Once pressure releases take out the vessel from the pressure cooker open and mash it well with a laddle.
- Now add the jaggery syrup and mix well.Then switch on the flame, keep the vessel and add remaining 1 cup milk to it and let it cook for 5mins in low flame.Now add ghee.Add edible camphor and cardamom powder and mix well.Simmer for another 5mins till it comes together.
- Take a tsp of warm milk and add saffron to it and crush it well.Fry cashews and raisins in a tsp of ghee.Finally once the rice dal mixture comes to a more pudding like consistency add saffron milk, cashews and raisins and switch off.
Garnish with more cashews, raisins with a drizzle of ghee.Serve hot…Bliss!!
- You can add 1/4 cup ghee for the above measure as its the perfect measure.Ghee should nicely float on top thats the speciality of akkaravadisal. I used 1/8 cup while cooking and just drizzled few tsp ghee while serving 🙂
- Always choose 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.
- Akkaravadisal thicken with time so switch off accordingly.The consitency should be more like pudding.
- If its thick while serving add little warm milk mix well and then serve.
- Mash the rice and dal well.
- Always use a thick bottomed vessel to make this sweet as it tends to get burnt at the bottom easily.
- You can even use raw milk but I always prefer to use boiled milk.
- I used Aavin green packet which is full fat milk.
- You can add hot water to jaggery so that it dissolves quickly.