Wednesday, November 23, 2011

Akkaravadisal Recipe-Sweet Milk Pongal

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.

Akkaravadisal

Akkaravadisal-How to prepare Akkaravadisal

Akkaravadisal

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Serves: 2-3
 Recipe CategoryDessert
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Raw rice/pacharisi - 1/2 cup
   Split yellow moong dal/pasi paruppu - 2 tbsp
   Milk - 4 cups
   Jaggery - 3/4 cup heaped
   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.

ingredients for Akkaravadisal

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.

Iyengar style Akkaravadisal

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

how to make Akkaravadisal

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

how to prepare Akkaravadisal

Easy Akkaravadisal recipe

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 recipe

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.

how to make Akkaravadisal in pressure cooker

You might like

Sweet Pongal recipe (chakkarai pongal)

Ven Pongal with sambar

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

18 comments:

  1. like the addition of moong dal here. Creamy, thick pongal

    Deepa
    Hamaree Rasoi

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  2. Yum yum, super delicious akkaravadisal..

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  3. delish & creamy ;)Pongals are so comforting..anytime ;)
    Prathima Rao
    Prats Corner

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  4. looks really delicious....adding camphor can make a lot of difference...jus love it

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  5. Delicious..You have made it perfectly

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  6. Wanna try this for long time. looks yummy.

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  7. dessert looks delicious... liked the addition of moong dal here... following you... would be glad if you visit my blog sometime...

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  8. 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

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  9. 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.

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  10. 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

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  11. Thanks once again. Your recipe has come in handy for making neivedyam for our perumal today being Saturday and ekadasi

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  12. nice recipe. However we add sugar instead of jaggerey, to differentiate it from sakkarai pongal

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  13. 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.

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