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.
Servings: 5
Ingredients
- ½ cup Raw rice
- 2 tbsp Moong dal/ paasi parupp
- 2+1 cup Milk
- ½ cup Water
- ½ cup Jaggery
- 2 tbsp 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.