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Akkaravadisal / akkara adisil is made majorly in Iyengar homes similar to sakkarai pongal. Milk, saffron, oodles of ghee and creamy texture.
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- 👩🍳 Difference
- 📝 My notes
- Recipe card
- 📸 Stepwise photos
But with slight differences. I have never tried this at home, but have tasted in SRC mess when I was staying in hostel. It was oozing with ghee and yummy.
After that I haven’t tasted or tried to make at home. Once I watched in a TV show (anjaraipetti I guess) 2 years back. A old mami demonstrated the process.
👩🍳 Difference
That mami in the show told the main thing in this is the milk/ water ratio with which the rice and payatham paruppu is cooked, as well as the amount of ghee. She said ghee should be added more for delicious akkaravadisal.
The taste of this traditional sweet akkaravadisal is also different from the sakkarai pongal. This akkaravadisal tastes rich, smooth, creamy and saffron adds a mild rich flavor.
📝 My notes
- After the rice is cooked, mash it well as you add milk smoothly. Otherwise, you may end up, not so smooth texture. There may be lumps if it cools.
- Use new harvest rice for creamy results. (Pudhu arisi)
- I added jaggery as such. You can also make jaggery syrup and filter to use if you have impurities.
- Adding a pinch of salt will balance the flat taste in the sweet.
- Colour depends purely on the jaggery's colour. Paagu vellam, darker in shade gives golden colour.
Wishing all my readers, friends a Happy pongal!! (பொங்கல் வாழ்த்துக்கள்)🙂
With pongal coming up, I thought it will be perfect to post this recipe now. I referred this video too in the Youtube.
And on a happy note, my article was published in The Hindu news paper last Saturday. Here's a glimpse of it 🙂
Check my sakkarai pongal recipe which I learnt from my mom which absolutely tastes divinely like the temple sakkarai pongal with special ingredients like edible camphor, nutmeg, cloves and cardamom.
Try this for a change this pongal if you are not following the open pot sakkarai pongal making. Sure your family and friends will love it.
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Akkaravadisal recipe
Akkaravadisal / akkara adisil is made majorly in Iyengar homes similar to sakkarai pongal. Main difference being the texture, milk proportion in the recipe.
Course Sweets
Cuisine Indian
Prep Time 5 minutes minutes
Cook Time 35 minutes minutes
Author Raks Anand
Servings 5
Cup measurements
Ingredients
- ½ cup Raw rice
- 2 tablespoon Moong dal paasi paruppu
- 2+1 cup Milk
- ½ cup Water
- ½ cup Jaggery measure heaped
- 2 tablespoon Sugar
- ¼ cup Ghee
- 1 Pinch Salt
- 1 Cardamom
- 6 Cashew nut
- 1 tablespoon Ghee for roasting cashews
Instructions
In a heavy bottomed pan (I used my pot shaped pressure cooker), add 1 tablespoon ghee, roast the cashew nuts, broken into small pieces until golden and transfer to a bowl, keep aside. Soak saffron in a tablespoon of warm milk, set aside.
Optional step : Add moong dal, rice to the same ghee and roast for a minute in medium flame. If not roasting, wash and then add milk.
Add water, a pinch of salt to this and Bring to boil.
Pressure cook for 3 whistles in medium flame (if cooked in direct pressure cooker method). If you use a separate container inside cooker, give 5 whistles.
Once done, mash the rice well and add the remaining 1 cup boiled milk. Mash and mix well.
Continue heating and add powdered jaggery. Mix well until jaggery dissolves.
You can also melt the jaggery with ¼ cup water and filter to use in the recipe, in case you feel jaggery has impurities.
Add sugar, saffron along with the milk and continue mixing in medium flame. Cook until it bubbles.
Lastly add ghee, cardamom powder and mix to incorporate in the akkaravadisal.
Garnish with the roasted cashews.
Video
Notes
- I used low fat milk, still the taste was rich. Water should be added to ensure well cooked rice and dal.
- The consistency of this sweet must be mushy, little bit on runny side when you switch off the flame. Later it gets thickened. So switch off accordingly. You can keep hot milk ready to adjust the consistency.
- If you are cooking directly in the pressure cooker like me, always cook in low or medium flame to avoid overflowing or burnt bottom, as we are using more milk to cook.
- In the updated video, the method may slightly vary, but it's the same 🙂
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📸 Stepwise photos
1. In a heavy bottomed pan (I used my pot shaped pressure cooker), add 1 tablespoon ghee, roast the cashews, broken into small pieces until golden and transfer to a bowl, keep aside. Soak saffron in a tablespoon of warm milk, set aside.
2. Optional: Add moong dal, rice to the same ghee and roast for a minute in medium flame. If not roasting, just wash both and add milk.
3. Pour water, a pinch of salt to this and Bring to boil.
4. Pressure cook for 3 whistles in medium flame(if cooked in direct pressure cooker method). If you use a separate container inside cooker, give 5 whistles.
5. Once done, mash the rice well and add the remaining 1 cup (boiled) milk. Mash and mix well
6. After that, add powdered jaggery. Mix well until jaggery dissolves. You can also melt jaggery in ¼ cup water, filter to remove impurities and use it in the recipe, like I have done in the video.
7. After that, add sugar, saffron along with the milk and mix well until it bubbles.
8. Finally add ghee, cardamom powder and mix to incorporate. Garnish with cashews and switch off the flame.
Always serve hot to get the full sweetness and taste of this sweet. You can reheat while serving. If at room temperature, the ghee may suppress the sweetness, so serve hot 🙂
