Akkaravadisal Recipe-Sweet Milk Pongal

Heat a little ghee and fry the cashew nuts until golden brown. Remove from pan.

Soak saffron in 1/4 cup of warm milk and keep it aside.

Heat 1/2 cup of water, add jaggery, stir on low heat for a few minutes until it dissolves. Remove from heat, strain it to remove impurities and keep it aside.

Heat 2 tsp of ghee and fry the rice and dal until a little hot to touch.

In a heavy bottomed vessel, add 2 1/2 cups of boiled milk and 3/4 cup of water, add the rice + dal mix and cook on medium heat, stirring frequently, until rice and dal becomes mushy. Mash it well with a masher when it is hot.

Bring jaggery water to boil. Then add the mashed rice + dal mixture to the jaggery water and mix well.

Add the remaining milk, remaining ghee, mix well and cook for 3-4 minutes, stirring continuously on medium low heat.

Add the saffron milk, cardamom powder, cashew nuts, edible camphor (I did not add) and cook for few more minutes on medium low heat stirring continuously until everything comes together.

Akkaravadisal will be a little runny, as it cools, it will thicken slightly.

If you are not serving immediately, you can re-heat it by adding a little warm milk, if it has thickened.

Note – You can cook rice + dal for akkaravadisal in pressure cooker also.

To save time, you can use the pressure cooker for cooking rice + dal mix. In that case, cook keeping it in a vessel inside the cooker   as shown in the picture below. Also use a broad or tall vessel to prevent milk from overflowing inside the cooker.

Do not cook it directly in the cooker as there are chances for it to get burnt.

Meet you all again with more interesting recipes and tips, until then it is bye from Padhu of Padhuskitchen.com.