Akkaravadisal / akkara adisil is made majorly in Iyengar homes similar to sakkarai pongal. Milk, saffron, oodles of ghee and creamy texture.
But with slight differences. I have never tried this at home, but have tasted in SRC mess when I was staying in hostel. It was oozing with ghee and yummy.
After that I haven’t tasted or tried to make at home. Once I watched in a TV show (anjaraipetti I guess) 2 years back. A old mami demonstrated the process.
👩🍳 Difference
That mami in the show told the main thing in this is the milk/ water ratio with which the rice and payatham paruppu is cooked, as well as the amount of ghee. She said ghee should be added more for delicious akkaravadisal.
The taste of this traditional sweet akkaravadisal is also different from the sakkarai pongal. This akkaravadisal tastes rich, smooth, creamy and saffron adds a mild rich flavor.
📝 My notes
- After the rice is cooked, mash it well as you add milk smoothly. Otherwise, you may end up, not so smooth texture. There may be lumps if it cools.
- Use new harvest rice for creamy results. (Pudhu arisi)
- I added jaggery as such. You can also make jaggery syrup and filter to use if you have impurities.
- Adding a pinch of salt will balance the flat taste in the sweet.
Wishing all my readers, friends a Happy pongal!! (பொங்கல் வாழ்த்துக்கள்)🙂
With pongal coming up, I thought it will be perfect to post this recipe now. I referred this video too in the Youtube.
And on a happy note, my article was published in The Hindu news paper last Saturday. Here’s a glimpse of it 🙂
Check my sakkarai pongal recipe which I learnt from my mom which absolutely tastes divinely like the temple sakkarai pongal with special ingredients like edible camphor, nutmeg, cloves and cardamom.
Try this for a change this pongal if you are not following the open pot sakkarai pongal making. Sure your family and friends will love it.
Recipe card
Akkaravadisal recipe
Ingredients
- ½ cup Raw rice
- 2 tablespoon Moong dal/ paasi parupp
- 2+1 cup Milk
- ½ cup Water
- ½ cup Jaggery
- 2 tablespoon Sugar
- ¼ cup + 1 tbsp Ghee
- 1 Cardamom
- 6 Cashew nut
Instructions
- In a heavy bottomed pan (I used my pot shaped pressure cooker), add 1 tblsp ghee, roast the cashewnuts, broken into small pieces until golden and transfer to a bowl, keep aside. Soak saffron in a tblsp of warm milk, set aside.
- Add moong dal, rice to the same ghee and roast for a minute in medium flame. Add milk.
- Add water to this and Bring to boil.
- Pressure cook for 3 whistles in medium flame(if cooked in direct pressure cooker method). If you use a separate container inside cooker, give 5 whistles.
- Once done, mash the rice well and add the remaining 1 cup (boilemilk. Mash and mix well.
- Continue heating and add 2 tblsp of ghee, powdered jaggery. Mix well until jaggery dissolves.
- Add another 2 tblsp ghee, sugar and continue mixing. Keep the flame in medium. Stir for 3-4 minutes and add saffron along with the milk and another 2 tblsp of ghee.
- Stir well for 2 minutes adding the last 2 tblsp ghee, cardamom powder, roasted cashews and switch off the flame.
Notes
- used low fat milk, still the taste was rich. Water should be added to ensure well cooked rice and dal.
- The consistency of this sweet must be mushy, little bit on runny side when you switch off the flame. Later it gets thickened. So switch off accordingly. You can keep hot milk ready to adjust the consistency.
- If you are cooking directly in the pressure cooker like me, always cook in low or medium flame to avoid overflowing or burnt bottom, as we are using more milk to cook.
📸 Stepwise photos
1. In a heavy bottomed pan (I used my pot shaped pressure cooker), add 1 tablespoon ghee, roast the cashews, broken into small pieces until golden and transfer to a bowl, keep aside. Soak saffron in a tablespoon of warm milk, set aside.
2. Add moong dal, rice to the same ghee and roast for a minute in medium flame. Add milk.
3. Pour water to this and Bring to boil.
4. Pressure cook for 3 whistles in medium flame(if cooked in direct pressure cooker method). If you use a separate container inside cooker, give 5 whistles.
5. Once done, mash the rice well and add the remaining 1 cup (boiled) milk. Mash and mix well
6. Continue heating and add 2 tablespoon of ghee, powdered jaggery. Mix well until jaggery dissolves
7. Add another 2 tblsp ghee, sugar and continue mixing. Keep the flame in medium. Stir for 3-4 minutes and add saffron along with the milk and another 2 tablespoon of ghee.
8. Stir well for 2 minutes adding the last 2 tablespoon ghee, cardamom powder, roasted cashews and switch off the flame.
Always serve hot to get the full sweetness and taste of this sweet. You can reheat while serving. If at room temperature, the ghee may suppress the sweetness, so serve hot 🙂
Looks divine
Looks reeaaalll yummm…
I had a ques.. Is it mandatory to use sugar since we r adding jaggery… Ir can we add more jagery instead of sugar.. Tia…
very nice
I think you add add jaggery itself more.
As always perfect recipe with perfect clicks..cant stop staring at the pongal..yum!
Mouth watering it looks..
U made me nostalgic. I used to run n collect the free dhunnai of akkaravadisal from grand sweets at Adyar aft my tuitions during my 11n 12 class.
Nw u not alone made me recollect those memories. But the anxiety to try it myself. I'll do this soon n pics will reach u.
U r an awesome cook. Keep going.!!
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raks you lookg very beautiful. you know i love the way of cooking style. Even i tried lot of recipes, which gave yummy taste too. Can you help me for some diet or weight loss recipes too. wish you all the best and a very happy pongal.
Congrats Raks! I have been following your website and your recipes for a long time now. First time commenting. Really enjoy your recipes and website. Appreciate all your time, effort and not to mention passion that goes into this. Good luck and best wishes for 2015!
This dish looks beautiful! You are maintaining a great blog! Congratulation on being published!
Your dishes are amazing .. Try uploading videos..
Amazing collection of recipes. .i check your blog daily for updates..and the preparations are quite similar to my amma 's. Congrats on the article. .way to go
Congratulations raji!!!
Happy Pongal!!
Congratulations raji…!
Perfect …clicks,well explained
Just realised all these years we have been making akkaravadisal, not sakkarai pongal! Guess I didn't know the difference. I never liked sakkarai pongal which I have tasted only outside, never made at home
Congratulations!! fabulous clicks…
looks yummy
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Yummy.please upload video too
You are looking so beautiful ,nice click ,I do most of your recipes all are come out very well thank you
You are looking so beautiful ,nice click ,I do most of your recipes all are come out very well thank you
I tried your akkaravadisal and it came out so well. Thanks a ton!! 🙂
Tried…came out so well..thanks raks
Super
Planning to try the recipe for this Pongal festival ��. Thanks for wonderful recipes! I follow you’re website regularly ��Wishing you A Very Happy Pongal��