Akkaravadisal recipe

                     

 This is my first post hence I decided to start with my husband's favorite sweet dish. Akkaravadisal is an Iyengar delicacy usually prepared in temples on 27th day of margazhi month as offering to god. Its quite similar to sakkarai pongal however since this dish is cooked mainly using milk and ghee it tastes more rich 😇😋. Lets see the recipe.

Akkaravadisal Recipe

Cuisine : Tamil Brahmin Category : Sweet/Dessert Difficulty level : Medium Prep Time: 10 mins Cooking time : 30 mins Servings : 5-6

Ingredients Rice 1/2 Cup Moong dal 2 tablespoon Jaggery 1/2 cup Sugar 2 tablespoon Milk 4 cup Ghee 1/4 cup Cardamom Powder A generous Pinch Saffron A small pinch Edible camphor A tiny pinch Raisins 6-8 Cashews 6-8

Preparation       1.      Wash rice along with moong dal and soak them for 10 mins. Grate jaggery and boil milk if necessary (I used UHT milk hence didn't boil it). Soak saffron in 1/2 cup milk.

Method       1.      Add one spoon ghee in a heavy boomed pan (I used my pressure cooker) and roast the raisins in low flame for 1 minute and keep them aside. In the same pan add the soaked rice + moong dal mixture and sauté for few seconds till nice aroma arise.       2.      Add 3.5 cup milk and pressure cook in low flame for 4 whistles. You can also cook in separate vessel for 5 whistles instead of directly cooking.       3.      Once the rice is done mash it very well and add grated jaggery. Keep stirring in medium flame and when jaggery melts completely, add sugar and saffron milk.       4.      Stir for few mins and add the ghee slowly. Crush the edible camphor and add it along with cardamom finally. Garnish with raisins and cashew.

Notes      · You can add milk + water in ratio 3:1 but cooking fully in milk is recommended.      · Final dish should be in a flowing consistency. Tastes best when served hot.      · Gets thicken after sometime. Can be reheated adding few spoons of milk to get the original taste.       Yummy Akkaravadisal is ready to be served!!!