Akkaravadisal is sweet dish similar to sakkarai pongal but prepared with rice, jaggery and milk. The rice is cooked in milk. This is a typical Tamil Brahmin recipe (Iyengar recipe) and also my favorite dessert. This is made during Pongal festival. Today let us learn how to make Akkaravadisal using this easy Akkaravadisal recipe with step wise pictures.
How to prepare Akkaravadisal
Prep Time : 10 mins
Cook Time : 25 mins
Serves: 2-3
Ingredients needed
Raw rice/pacharisi – 1/2 cup
Split yellow moong dal/pasi paruppu – 2 tbsp
Milk – 4 cups
Jaggery – 1 cup heaped (use dark brown jaggery for best results)
Ghee – 1/4 cup
Cardamom -3 (powdered)
Cashew nuts – 6-7
Raisins – 25 grams (optional)
Saffron – 4-5 strands
Edible camphor/ Pachai Kalpooram – a pinch (optional)
Preparation
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.
Method
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.
Recipe Card For Akkaravadisal
Akkaravadisal is sweet dish similar to sakkarai pongal but prepared with rice, jaggery and milk. The rice is cooked in milk. This is a typical Tamil Brahmin recipe (Iyengar recipe) and usually made during Pongal festival.
- 1/2 cup Raw rice/pacharisi
- 2 tbsp Split yellow moong dal/pasi paruppu
- 4 cups Milk
- 1 cup Jaggery
- 1/4 cup Ghee
- 3 Cardamom powdered
- 6-7 Cashew nuts
- 25 gms Raisins
- 5 strands Saffron
- 1 pinch Edible camphor/ Pachai Kalpooram (optional)
-
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.
Avoid cooking directly in the cooker as there are chances for it to get burnt.
You might like
Sweet Pongal recipe (chakkarai pongal)
Ven Pongal with sambar
Sweet pongal looks delicious.
like the addition of moong dal here. Creamy, thick pongal
Deepa
Hamaree Rasoi
Yum yum, super delicious akkaravadisal..
Luks Delicious
delish & creamy ;)Pongals are so comforting..anytime 😉
Prathima Rao
Prats Corner
looks really delicious….adding camphor can make a lot of difference…jus love it
looks delicious.new to me.will try
Delicious..You have made it perfectly
Aarthi
http://yummytummy-aarthi.blogspot.com/
Wanna try this for long time. looks yummy.
Yummy and tempting…
Creamy and yum dessert!
dessert looks delicious… liked the addition of moong dal here… following you… would be glad if you visit my blog sometime…
If pressure cooking for 1 cup rice 8 cups of milk needed & how much whistles (is 4 enough )
What type of rice to be used
Akkaravadisal should be mushy so you can cook for 4 whistles. Keep a separate vessel inside the cooker and cook if possible (don't forget to add water inside the cooker). I used regular ponni raw rice.
For 1 cup rice along with 8 cups milk how much cups water should I add & pressure cook for 4 whistles
How much time should I pre soak rice
Thanks once again. Your recipe has come in handy for making neivedyam for our perumal today being Saturday and ekadasi
nice recipe. However we add sugar instead of jaggerey, to differentiate it from sakkarai pongal
I follow ur recipes wen ever I have doubt in my cooking.and always as usual all my recipes came well after watching it recipes.thanks a lot for all ur rdcepies.
Akkaravadisal I ever tasted like this I love the recipe