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    Home » Recipes » Recent Posts

    Akkaravadisal recipe | Pongal recipes

    January 13, 2015 by Raks Anand 25 Comments / Jump to Recipe

    Akkaravadisal / akkara adisil is made majorly in Iyengar homes similar to sakkarai pongal. Milk, saffron, oodles of ghee and creamy texture.

    akkaravadisal recipe
    Jump to:
    • 👩‍🍳 Difference
    • 📝 My notes
    • Recipe card
    • 📸 Stepwise photos

    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.
    • Colour depends purely on the jaggery's colour. Paagu vellam, darker in shade gives golden colour.

    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  🙂

    The Hindu, featured rakskitchen

    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.

    akkaravadisal

    Recipe card

    akkaravadisal recipe
    Print Pin
    4.84 from 6 votes

    Akkaravadisal recipe

    Akkaravadisal / akkara adisil is made majorly in Iyengar homes similar to sakkarai pongal. Main difference being the texture, milk proportion in the recipe.
    Course Sweets
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 35 minutes
    Servings 5
    Cup measurements

    Ingredients

    • ½ cup Raw rice
    • 2 tablespoon Moong dal paasi paruppu
    • 2+1 cup Milk
    • ½ cup Water
    • ½ cup Jaggery measure heaped
    • 2 tablespoon Sugar
    • ¼ cup Ghee
    • 1 Pinch Salt
    • 1 Cardamom
    • 6 Cashew nut
    • 1 tablespoon Ghee for roasting cashews
    Prevent your screen from going dark

    Instructions

    • In a heavy bottomed pan (I used my pot shaped pressure cooker), add 1 tablespoon ghee, roast the cashew nuts, broken into small pieces until golden and transfer to a bowl, keep aside. Soak saffron in a tablespoon of warm milk, set aside.
    • Optional step : Add moong dal, rice to the same ghee and roast for a minute in medium flame. If not roasting, wash and then add milk.
    • Add water, a pinch of salt 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 boiled milk. Mash and mix well.
    • Continue heating and add powdered jaggery. Mix well until jaggery dissolves.
    • You can also melt the jaggery with ¼ cup water and filter to use in the recipe, in case you feel jaggery has impurities.
    • Add sugar, saffron along with the milk and continue mixing in medium flame. Cook until it bubbles.
    • Lastly add ghee, cardamom powder and mix to incorporate in the akkaravadisal.
    • Garnish with the roasted cashews.

    Video

    Notes

    • I 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.
    • In the updated video, the method may slightly vary, but it's the same 🙂 
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    📸 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.

    roast nuts, soak saffron

    2. Optional: Add moong dal, rice to the same ghee and roast for a minute in medium flame. If not roasting, just wash both and add milk.

    roast dal rice, add milk

    3. Pour water, a pinch of salt to this and Bring to boil.

    add water

    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.

    cooked

    5. Once done, mash the rice well and add the remaining 1 cup (boiled) milk. Mash and mix well

    add milk

    6. After that, add powdered jaggery. Mix well until jaggery dissolves. You can also melt jaggery in ¼ cup water, filter to remove impurities and use it in the recipe, like I have done in the video.

    add jaggery, mix

    7. After that, add sugar, saffron along with the milk and mix well until it bubbles.

    sugar, saffron

    8. Finally add ghee, cardamom powder and mix to incorporate. Garnish with cashews and switch off the flame.

    ready

    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 🙂

    akkaravadisal | akkara adisil recipe

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    Reader Interactions

    Comments

    1. jeyashri suresh

      January 13, 2015 at 8:12 am

      Looks divine

      Reply
    2. aishwarya jagannathan

      January 13, 2015 at 8:28 am

      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...

      Reply
    3. Pooja S

      January 13, 2015 at 8:43 am

      very nice

      Reply
    4. Raks anand

      January 13, 2015 at 8:48 am

      I think you add add jaggery itself more.

      Reply
    5. Divs

      January 13, 2015 at 10:27 am

      As always perfect recipe with perfect clicks..cant stop staring at the pongal..yum!

      Reply
    6. Pavithra J

      January 13, 2015 at 12:13 pm

      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.!!

      Reply
    7. Pictures

      January 13, 2015 at 7:23 pm

      This comment has been removed by the author.

      Reply
    8. Priya

      January 13, 2015 at 7:23 pm

      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.

      Reply
    9. Latha

      January 13, 2015 at 9:43 pm

      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!

      Reply
    10. Anonymous

      January 14, 2015 at 1:15 am

      This dish looks beautiful! You are maintaining a great blog! Congratulation on being published!

      Reply
    11. Mithila

      January 14, 2015 at 4:13 am

      Your dishes are amazing .. Try uploading videos..

      Reply
    12. Gayathri Sankaran

      January 14, 2015 at 5:31 am

      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

      Reply
    13. Mahalakshmi

      January 14, 2015 at 5:37 am

      Congratulations raji!!!
      Happy Pongal!!

      Reply
    14. Selvarani Ganesan

      January 14, 2015 at 11:30 am

      Congratulations raji...!
      Perfect ...clicks,well explained

      Reply
    15. veni v

      January 14, 2015 at 11:25 pm

      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

      Reply
    16. Amina Khaleel

      January 19, 2015 at 1:04 pm

      Congratulations!! fabulous clicks...

      Reply
    17. Ramya Gokul

      January 21, 2015 at 8:09 am

      looks yummy

      Reply
    18. Christina Machado

      January 21, 2015 at 10:06 am

      This comment has been removed by the author.

      Reply
    19. umasuri

      January 23, 2015 at 3:09 am

      Yummy.please upload video too

      Reply
    20. Ambika Manikantan

      February 04, 2015 at 6:42 am

      You are looking so beautiful ,nice click ,I do most of your recipes all are come out very well thank you

      Reply
    21. Ambika Manikantan

      February 04, 2015 at 6:42 am

      You are looking so beautiful ,nice click ,I do most of your recipes all are come out very well thank you

      Reply
    22. Arthi Vijay

      November 12, 2015 at 12:23 am

      I tried your akkaravadisal and it came out so well. Thanks a ton!! 🙂

      Reply
    23. BHUVANESWARI M

      April 20, 2016 at 1:34 pm

      Tried...came out so well..thanks raks

      Reply
    24. T Padmini

      June 28, 2016 at 11:25 am

      Super

      Reply
    25. Gayathri G

      May 18, 2018 at 11:15 pm

      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��

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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