Akkaravadisal Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: South Indian
Recipe Category: Dessert | Recipe Cuisine: South Indian
Raw Rice - 1/2 cup
Moong Dal - 3 tbsp
Crushed Jaggery - 1/2 cup
Boiled Full Fat Milk - 3 cups + 1 cup
Water - 1 cup
Ghee - 1/4 cup
Cashews - 6 broken
Raisins - 10
Saffron - 4 strands
Cardamom powder - a tiny pinch
Edible Camphor - a very tiny piece
Method:
- Take powdered jaggery in a pan, add water to it and mash it well so that the jaggery dissolves quickly.Then heat it up and let it boil for in medium flame for 3-5mins until the syrup becomes slightly thick...no need to check for any consistency.Strain to remove impurities and set aside.
- Rinse raw rice and moong dal well strain water.Dry roast it for 3 mins until nice aroma comes.Then in a thick bottomed vessel add 3 cups of milk and add raw rice moong dal to it.
- Add a small plate inside the vessel, this is to avoid milk from overflowing.Carefully place the vessel inside a pressure cooker containing little water.Close and pressure cook for 4-5 whistles in low medium flame.Once pressure releases take out the vessel from the pressure cooker open and mash it well with a laddle.
- Now add the jaggery syrup and mix well.Then switch on the flame, keep the vessel and add remaining 1 cup milk to it and let it cook for 5mins in low flame.Now add ghee.Add edible camphor and cardamom powder and mix well.Simmer for another 5mins till it comes together.
- Take a tsp of warm milk and add saffron to it and crush it well.Fry cashews and raisins in a tsp of ghee.Finally once the rice dal mixture comes to a more pudding like consistency add saffron milk, cashews and raisins and switch off.
My Notes:
- You can add 1/4 cup ghee for the above measure as its the perfect measure.Ghee should nicely float on top thats the speciality of akkaravadisal. I used 1/8 cup while cooking and just drizzled few tsp ghee while serving :)
- Always choose a tall broad container to pressure cook as milk tends to boil. Also dont add the rice dal directly in the pressure cooker, the milk will boil and overflow.
- Also make sure that milk-dal-rice mixture should only be half of the container to avoid milk boiling and overflowing while it is getting cooked.
- Akkaravadisal thicken with time so switch off accordingly.The consitency should be more like pudding.
- If its thick while serving add little warm milk mix well and then serve.
- Mash the rice and dal well.
- Always use a thick bottomed vessel to make this sweet as it tends to get burnt at the bottom easily.
- You can even use raw milk but I always prefer to use boiled milk.
- I used Aavin green packet which is full fat milk.
- You can add hot water to jaggery so that it dissolves quickly.
