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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
Cook Time30 minutes
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.
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