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Akkaravadisal Recipe

1 year ago

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 Sweet Pongal
A sweet dish traditionally made for Pongal in Tamil Nadu
akkaravadisal-recipe
Votes: 1
Rating: 4
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Rate this recipe!
Course Sweets
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
MetricUS Imperial
Ingredients
Course Sweets
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
MetricUS Imperial
Ingredients
akkaravadisal-recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
Preparation:
  1. Heat a little ghee and fry the cashew nuts until golden brown. Remove from pan.
  2. Soak saffron in 1/4 cup of warm milk and keep it aside.
  3. 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.
  4. Heat 2 tsp of ghee and fry the rice and dal until a little hot to touch.
Method:
  1. 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.
  2. Bring jaggery water to boil. Then add the mashed rice + dal mixture to the jaggery water and mix well.
  3. Add the remaining milk, remaining ghee, mix well and cook for 3-4 minutes, stirring continuously on medium low heat.
  4. 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.
  5. Akkaravadisal will be a little runny, as it cools, it will thicken slightly.
  6. If you are not serving immediately, you can re-heat it by adding a little warm milk, if it has thickened.

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