Akkaravadisal Recipe or Akkara Adisil Recipe with step by step pics and YouTube video. It is more or less similar to Sakkara Pongal, but fully cooked in milk, loaded with ghee and the addition of edible camphor, at last, lends a divine smell and it’s heavenly. There are two versions in this dish one with sugar and the other one with jaggery, which I have shared now. It is usually prepared during festivals like Pongal, Gokulashtami and koodaravalli day in the Tamil month Margazhi and offered to Lord Vishnu. Also, it is a special prasadam in Srirangam Temple, during the Panguni Uthiram festival – when the Lord Ranganathar and Goddess Ranganayaki are seen together. It is really a late post in my blog, as being born in Srirangam have gone to the temple a million times and have tasted it countless times…. and so many nostalgias.
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Akkaravadisal Recipe / Akkara Adisil Recipe is similar to Sakkara Pongal, but fully cooked in milk, loaded with ghee and the addition of edible camphor, at last, lends a divine smell and it's heavenly.
- 1 Cup Raw Rice
- 4 tbsp Moong Dal
- 1 Cup Jaggery
- 1/2 Cup Water
- 4 + 1 Cup Milk
- 1/2 Cup Ghee Link for ghee
- 15 Cashews
- 10 Raisins
- Few Strands Saffron
- 4 Cardamom
- 1 Small Piece Edible Camphor
First, measure and keep the milk separately. Soak the rice and moong dal in water for 30 minutes. Then rinse it well and drain the water completely. Pour 1/2 cup of hot water to the jaggery (so it dissolves quickly) and keep aside for 10 minutes.
Heat the jaggery for 3 minutes in medium flame, till it thickens a little, no string consistency is needed. Then strain it to remove the impurities from the jaggery.
Soak saffron in little warm milk. Heat ghee in a pan, add cashews, raisins and cardamom.
Fry till golden colour and keep it separately. To the same pan, add the drained rice - moong dal and roast for 2 minutes in low flame, till nice smell wafts.
Choose a tall vessel and place a small plate inside it, this method prevents the milk from overflowing. Transfer the rice and moong dal to the vessel. Pour the milk and pressure cook it for 5 to 6 whistles. Once the pressure subsides by itself, mash it a little.
Transfer the cooked rice-dal to a heavy bottomed pan. Now pour the jaggery syrup and mix well. Then pour 1 cup of milk.
Cook covered (as it splutters) for 5 minutes in low flame, till it thickens a little. Now start adding ghee at regular intervals.
Add the fried cashews, raisins, cardamom and edible camphor. Cook for another 3 minutes, till everything, comes together. Switch off the flame, when it is in running consistency itself, as it thickens with time.
Finally, add the saffron and mix everything well.
Serve this akkaravadisal recipe hot! hot!
Tips for Akkaravadisal Recipe
- Roasting rice and moong dal is optional, but it lends a nice aroma to the akkaravadisal recipe.
- Use full fat and boiled milk only (not raw milk) for a creamy and rich taste.
- Filtering the jaggery helps to remove the impurities. But if you think, the jaggery you are using is clean, just add it directly (step: 6)
- Always choose a tall vessel for pressure cooking and also place a small plate inside the vessel. Don't forget to follow this tips, as it prevents the milk from overflowing.
- Never pressure cook the rice directly, as the milk overflows and there is a chance of getting burnt at the bottom.
- Use good quality ghee and also use it generously to a get a traditional taste.
- Don't miss to add edible camphor, as it lends a divine smell. But don't use more, otherwise, the dish tastes bitter.
- Switch off the flame when the akkara adisil recipe is in the running consistency itself, as it thickens with time.